FELLINI DINNER SERIES
Every Dish a Love Letter to Italy
Award-winning Fellini on Hobart’s waterfront. A cinematic dining experience where each plate carries its origin story and a curated wine pairing.
- Provenance
- Technique
- Pairing
- Story
Why the Dinner Series?
We educate, not hype. Tasmanian produce meets Italian heritage with transparency: where a dish is from, why it matters, and how to pair it.
Education First
Origins, ingredients and methods shared openly.
Curated Pairings
Italian wines chosen to amplify flavour and memory.
Graceful Service
Plans change? We’ll adjust with Fellini hospitality.
ANTIPASTI
Olive e Focaccia
Hospitality begins with bread and oil.
Origin Story
Bread and olives are among humanity’s oldest foods. Greeks carried amphorae of olives across the seas; Romans broke bread as ritual and covenant.
The Story Behind the Dish
Tearing warm focaccia and tasting good olives is a language older than empires—salt, oil, flour. Antipasti begin not with complexity but with honesty.
Wine Pairing
Prosecco’s pear-and-apple lift turns a humble welcome into a sparkling celebration.
Fellini Note
Hospitality begins not with words, but with bread and oil.
ANTIPASTI
Caprese di Bufala
Patriotism disguised as simplicity.
Origin Story
On Capri a simple salad became a flag: red tomato, white mozzarella, green basil—Italy on a plate.
The Story Behind the Dish
Tomatoes carry the sun, mozzarella the land, basil the air—three perfect elements balanced as if ordained.
Wine Pairing
Soave’s delicate mineral line slices through cream, lifts basil’s freshness and tomato’s sweetness.
Fellini Note
You’re not just eating a salad—you’re tasting the Italian flag.
PASTA
Spaghettoni alla Carbonara
Not reinvented—respected.
Origin Story
American GIs brought bacon and powdered eggs; Roman cooks had pasta, pecorino and pepper. Out of scarcity, creativity flourished—Carbonara was born.
The Story Behind the Dish
Restraint more powerful than abundance: guanciale for richness, pecorino for bite, yolk for silk, pepper for fire. No cream, no flourishes—just balance and discipline.
Wine Pairing
Rustic, peppery Montepulciano mirrors guanciale’s smoky bite and stands tall against pecorino’s edge.
Fellini Note
At Fellini, Carbonara is not reinvented. It is respected.
PASTA
Pappardelle Ossobuco Ragu
A love letter to patience.
Origin Story
Veal shanks braised low and slow until marrow melts into velvet; wide ribbons later became the perfect carrier.
The Story Behind the Dish
Hours coax marrow into richness, vegetables into sweetness, wine into depth. Patience plated.
Wine Pairing
Nebbiolo’s violets and spice rise to meet the marrow’s velvet depth.
Fellini Note
This dish is a love letter to patience.
PASTA
Rigatoni Cacio e Pepe
Perfection is when you stop searching.
Origin Story
Shepherds carried pecorino, black pepper and dried pasta—hardship gave birth to purity.
The Story Behind the Dish
Heat, starch water and cheese form a glossed emulsion; pepper is bloomed for warmth, not heat.
Wine Pairing
Brunello’s structure harmonises with pepper’s heat and pecorino’s bite.
Fellini Note
Perfection is when you stop searching.
PASTA
Linguine Marinara
Tasmania’s seas speaking Italian.
Origin Story
Born on the docks from the fishermen’s daily catch—mussels, clams, prawns, scallops.
The Story Behind the Dish
Abundance in motion; seafood best when unadorned so the sea can speak.
Wine Pairing
Bright, mineral and clean—refreshes the palate between tides of flavour.
Fellini Note
This is Tasmania’s seas speaking Italian.
PIZZA
Pizza Margherita
Democracy on dough.
Origin Story
Baked to honour Queen Margherita with the colours of Italy’s flag: tomato, mozzarella, basil.
The Story Behind the Dish
Humility assembled with reverence—bread, tomato, cheese, herb—uniting a nation while feeding a street corner.
Wine Pairing
Nero d’Avola’s dark fruit and herbs balance mozzarella’s cream and tomato’s acidity.
Fellini Note
The most democratic food in Italy.
PIZZA
Bufalina
Elegance in restraint.
Origin Story
From Campania, revered mozzarella di bufala meets silky prosciutto and ripe tomato.
The Story Behind the Dish
Three voices in perfect pitch—mozzarella’s cream, prosciutto’s salt, tomato’s brightness.
Wine Pairing
Fresh, floral Rosato dances with salt and cream, lifting the whole.
Fellini Note
Prosciutto is music; mozzarella is harmony.
PIZZA
Vegetariana
Abundance born from simplicity.
Origin Story
Rooted in cucina povera—the farmer’s kitchen where necessity became celebration.
The Story Behind the Dish
Vegetables are heroes, not sides—zucchini, peppers, eggplant, tomato—united by fire and dough.
Wine Pairing
Citrus-bright Riesling cuts roasted richness and amplifies natural sweetness.
Fellini Note
Abundance is found in simplicity.
SECONDI
Francesina di Pollo alla Cacciatora
Tuscan warmth in a pot.
Origin Story
Born in Tuscan farmhouses—free-roaming chicken, wild herbs, olives, wine.
The Story Behind the Dish
Elegance from peasant roots: briny olive, fragrant herb, bright wine—family gathered after a long day.
Wine Pairing
Bright cherry, wild herbs, spice—rustic nobility for Tuscan chicken.
Fellini Note
Chicken, wine and herbs—the heartbeat of Tuscan kitchens.
SECONDI
Abbacchio all’Amarone
Strength and softness in balance.
Origin Story
Lamb has been Rome’s spring feast for centuries; pairing with Amarone turns it into grandeur.
The Story Behind the Dish
Lamb’s earthiness meets Amarone’s bold, concentrated depth—celebratory, solemn, and deeply satisfying.
Wine Pairing
Dark fruit, coffee, chocolate, spice—powerful yet nuanced beside rich lamb.
Fellini Note
Strength and softness, in perfect balance.
DOLCI
Tiramisu
Italy’s greatest flirtation.
Origin Story
Espresso-soaked sponge, mascarpone, cocoa, Marsala—the “pick-me-up” that conquered the world.
The Story Behind the Dish
Bitterness, richness, sweetness and dusted elegance—a playful finale that lingers.
Wine Pairing
Bittersweet, herbal, complex Amaro echoes the dessert’s balance of dark and light.
Fellini Note
Joy is always worth another spoon.
What Guests Say
“Like dining inside a film — the pasta, the lighting, the wine… unforgettable.”
Weekends fill quickly. We recommend booking ahead.
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