CARRINGTON NO MORE

FAREWELL CARRINGTON HOTEL. IT'S BEEN A PLEASURE.

The Carrington hotel has officially closed it's doors for business!

The old, staple pub has been sold and if the rumours are true the once home of Annie's Bar, drag queens and middle aged drunks will undergo a costly renovation in hopes to give this old timer the much deserved makeover needed to revamp not only the decrepid building but the newly decorated area of Bourke St itself. Farewell Carrington Hotel. You will be missed.

As we are still trading as a cash only business, the closest ATM is now located on Crown St, straight up Arthur St and across the pedestrian crossing in the convenience store.

The good news is we're now a newly licensed restaurant but we will continue to be BYO ($2 p.p) as well. We'll be carrying a house red, house white and a small selection of beers.

Wine will be served by the glass as well as by the bottle and prices at this point are still not confirmed but we hope to be up and running by Tuesday the 17th of April.

DINNER SPECIALS

'Deep fried whiting' - Our whiting fillets are lightly floured and deep fried making them a simple and light entree option. They're served with a lemon mayonnaise. ($14)

'Rotolo' - is a typical Tuscan dish coming from an old peasant tradition. This pasta roll is very popular in Tuscany due to the high quality of ricotta they produce. The Lasagna sheet is filled with pumpkin, spinach and ricotta which is then rolled, sliced and lightly pan fried with burnt butter, sage and topped off with a sprinkle of parmesan. A perfect vegetarian option. ($15)

'Polpette' - In Italy, meatballs are known as Polpette, and are generally eaten as a main course. Polpette are generally found in Southern Italy.

Our homemade veal meatballs are made with bread (soaked in milk), eggs, parmesan, lemon zest, and garlic. They are then cooked in a napoli sauce, topped off with fresh parsley and served with roasted garlic potatoes. ($28)

'Paccheri alla Gricia' - is a typical Roman dish which consists of Paccheri (a large tubular pasta) which is tossed through crispy pancetta (cured pork belly), fresh ricotta, white wine, chilli, garlic and topped off with ricotta salata. ($26)

GOOD THINGS COME TO THOSE WHO WAIT

Now that Bourke St looks less like a construction site and more like a boulevard we call all pasta fans over to try the specials everyone's been raving about all week. Why don't you come around and enjoy the luscious scenery with a plate of pasta and relax amidst the new and improved atmospheric Bourke St.

LUNCH SPECIALS

Pumpkin risotto with crispy pancetta, toasted pine nuts and shaved parmesan. ($20)

Spaghetti with fresh salmon, spanish onion, capers and cooked in a white wine and cream sauce. ($20)

WHEN IN ROME.

Roman cuisine refers to the food of the eternal city of Rome. It's based on seasonal ingredients coming mainly from the Roman Campagna, and prepared in a simple way. At il baretto we believe that simplicity is the key to soulful food and we stick by this rule religiously. This week we're producing typically traditional Roman dishes being Stracetti alla Romana and

Bucatini all'Amatriciana.

For entrees we're serving our famous, melt in your mouth deep fried baby calamari ($15) as well as a platter of Porchetta served with a delectable sauce of rosemary & balsamic apple ($13) Enjoy x

One of the most iconic dishes in Roman cookery is Straccetti alla Romana, also known as "little rags".

Thin strips of veal marinated in garlic and rosemary and then lightly panfried and served up with rocket, caramelised onion and mouth watering croutons. ($28)

Bucatini all'Amatriciana is a zesty pasta dish commonly associated with Lazio and Rome, but is actually from the town of Amatrice, which used to be just over the border into the Abruzzo. It's a

hollow spaghetti made with a rich tomato based sauce, chilli, garlic, onion, crispy pancetta and pecorino cheese. ($24)

*Don't forget to follow us and you can now add il baretto and Fico on facebook

MAKEOVER MAGIC.

After what's felt like forever Bourke St is finally back to two way again…

...Shame about the sign?

AND...

We've decided to give our il baretto a little makeover and what better way to do this then with new furniture. We're quite proud of the way things are looking and believe we've done a fine job of making the place look a lot smarter.

What does everybody think?

STAFF FEEDS.

Since head chef Tim Standing joined the il baretto clan, staff meals have never been so exciting. Tim not only specialises in Italian cuisine but has a passion for asian influenced food. His dishes are absolutely incredible and I look forward to staff meals every single time!

x

TYPICALLY OURS.

We've been producing these two spaghetti specials for some time now as they are a favourite amongst customers and continue to receive ongoing praise. Consistent as always I highly recommend these il baretto favourites and promise you won't leave disappointed.

Fresh ricotta, wilted baby spinach and pine nuts ($18)

Mixed mushrooms, crispy pancetta and parmesan ($20)