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Al Dente Enoteca Restaurant others

Every Tuesday: Signature pasta for just $20. Al Dente Enoteca introduces a different signature pasta. Rather than offering the same weekly special, the kitchen showcases a new pasta every Tuesday, giving guests the opportunity to discover a different dish each week. From modern interpretations of Italian classics to seasonal creations, every Tuesday brings something new to the menu. For just $20, guests can enjoy one of Al Dente’s handcrafted pasta dishes for one day only. Come back every Tuesday to discover what’s on the menu next. Book now.

Al Dente Enoteca Restaurant others

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CIBI othersOther
3 Sept 2026· CIBI

CIBI others

OSOZAI is here. Thursday 3 September Join us at CIBI in Melbourne as we celebrate the launch of our new cookbook, OSOZAI – Everyday Japanese Home Cooking. Written by CIBI co-founder Meg Tanaka, the book shares the everyday Japanese dishes we love to cook at home and at CIBI, along with stories, family recipes and the philosophy behind our way of living and eating. Join us for a relaxed evening as we celebrate the launch of OSOZAI—sharing a few stories behind the book, a small tasting inspired by its recipes, and the wonderful company of everyone coming together to mark this special occasion. 📖 Book Launch 🕕 6:00–8:00pm Book + Event Ticket includes: • A copy of OSOZAI • one drink and petit tasting • Plus, the first 300 copies purchased through CIBI will receive a navy tote bag and original bookmark, while stocks last. We’d love you to join us.😌 Tickets available now via our website.👆🏻✨💙

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Doju eventEvent
18 Aug 2026· Doju

Doju event

Doju × Lana
Dinner
18 August | $165pp
 For one night only, this August, we’re welcoming Alex Wong, Executive Chef of Lana at Hinchcliff House, into the Doju kitchen. Alex’s cooking has always been shaped by curiosity. After years leading some of Sydney’s most celebrated Italian kitchens, he’s now looking closer to home, reconnecting with his Chinese and Vietnamese heritage through Rue de Saigon pop-up dinners. A shared menu inspired by tradition, shaped by different cultures, and built on the ingredients and techniques we both believe in. Book now.

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