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Collapse Issue 421 - 12 Jun 2017Issue 421 - 12 Jun 2017
Collapse  NEWS NEWS
Tenants selected for affordable housing project
Kathy Smith dies
Ferry wharf closed for upgrade
Proposal to landscape Hardys Bay foreshore
Environment group objects to aged care proposal
Mingaletta holds Naidoc Day events
Cable fencing installed around bushland reserve
Coastal zone management 'in chaos', says candidate
Consolidated planning is urgently needed, says Wales
Greens start council pre-selection
Safety bollards for Melbourne Ave
Renovations at Leisure Centre
Night work on bridge
Wicks visits oval amenities project
Gosford Council financial statements presented
Bouddi history project now on the internet
Opportunity to encourage flying foxes, says rescuer
Red Cross presentation at library
Mother's Day success at Mary Mac's
Highly-commended at Easter show
Pursuing a career as a florist
Store has 10th birthday
Italian restaurant opens in Ettalong
Collapse  FORUM FORUM
Woy Woy will stagnate as Wyong booms
Cardboard to landfill?
Shaken after attempted break-in
Time for tree policy is now
Open air public areas are a valuable commodity
Consistent with what?
Collapse  HEALTH HEALTH
Donation to shuttle service
Hospital redevelopment to be finished by December
Improving the future for muscular dystrophy sufferers
New welfare team co-ordinator
Collapse  ARTS ARTS
Foundation announces arts grants program
Village choir performs at Somersby school
Documentary about boxer re-broadcast
Two invited to folk club
Collapse  EDUCATION EDUCATION
College wins Landcare award
Counting chickens as they hatch
Arguing against watching the news
More fun than most schools, says principal
Students encouraged to write about Anzac centenary
Soccer selection
Search for new principal starts
Environment day at Ettalong
Visits to Men's Shed
Collapse  SPORT SPORT
Woy Woy causes minor upset
Local bowling clubs raise funds for cancer services
Bridge club elects new committee
Ocean Beach hosts rescue boat champs
Surf club holds fundraiser
Grade wins for Ettalong and Woy Woy
Triathlon club meets Peace Run
Women's bowling club celebrates 60 years
Annual prostate cancer charity day
Collapse  HISTORY HISTORY
Booker Bay burial site may be considered by council

Italian restaurant opens in Ettalong

A new contemporary Italian restaurant has opened in Ettalong.

Trattoria By Vito aims to serve authentic Italian cuisine inside a three-room, 80-seat restaurant at Ettalong Beach Tourist Resort.

Executive chef and owner Vito Sechi said he hoped the white walls with oak trim, sandstone features and terracotta floors would set the tone.

Inspired by a love of the trattorias and ristorantes of Italy, Mr Sechi said he honoured the traditions of classic Italian cuisine and culture, while infusing them with an upscale, urban energy and a focus on sustainable produce.

"I want my love and passion for Italian food to transcend the plate," Mr Sechi said.

"The menu is rustic yet modern, and clean, simple flavours take centre stage," he said.

The Sardinian native claims a fine-dining pedigree from renowned European restaurants.

He recently settled at Ettalong Beach and is striving to introduce the "neo gastronomy" of the Slow Food movement to the Central Coast, a concept that he said recognised strong connections between planet, people and plate.

Mr Sechi said he was creating a local network with artisans, farmers, butchers and fishmongers, selecting not only what is the trend but also promoting "nose to tail" dining, seasonal produce and whole seafood.

"I strive to raise awareness of sustainability through dining practice and reproduce what was once peasants' food into a fine dining experience" he said.

Modern globe light fixtures and cream ceramic tiles serve as a backdrop for an "open exhibition kitchen".

The venue offers an Italian gathering place for guests, with views of Ettalong Markets and a modest al fresco dining balcony in the summer months facing Ocean View Rd.

The restaurant also caters for functions, with a 30-seat private room to host larger groups in silver service style.

The menu reflects seasonal produce and Mr Sechi regularly adjusts the menu according to what is locally available at the market.

"We are looking to provide great food, world-class service and a delightful ambiance."





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