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Simone's
Italian
Simone's
-36.727249,146.961165

Alpine Angus beef fillet, Eurobin goat, Harrietville trout, Kiewa Valley free-range eggs, pine mushrooms from a secret location - these are some of the ingredients that define the regional influence at Simone's. There's also its Italian heritage, which adds to the warmth and welcome of this unpretentious restaurant. Nonna Maria taught chef Anthony Simone the art of pasta, so handmade pappardelle is al dente, glossy and lightly coated with its nettle sauce, a foil to the grilled king prawns topped with almond pesto and a burst of citrus from finger lime caviar. Slow-cooked goat is more rustic, with earthy flavours of buckwheat polenta and a tomato-mushroom ragù topped with a crumbled ricotta infused with basil. Desserts continue the theme, with local berries partnering a trifle made from biscotti and meringue. And, just like the food, the wine list leans on choice local and Italian selections.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $23-$25

    M $38-$40

    D $14-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Anthony & Patrizia Simone

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