Source : the age
It’s rare for a tomato pasta to be the standout dish on a menu. But at Osteria – a Sicilian restaurant within three-in-one dining destination Stef & Co, it is.
Technically, it’s a pici aglione: thick, rope-like strands made by co-owner Vito Di Grusa’s small-batch pasta label, The Art of Flour, are tossed through a bright sauce of San Marzano tomatoes and sweet, gently cooked elephant garlic.
It’s the kind of self-assured cooking you’d expect from chef-co-owner Stefano Mazzina, the “Stef”, who spent 16 years running local Italian favourite, Fiasco, before opening his own mini Italian precinct at the Jetty.
The crisp, pear-shaped arancino, filled with fluffy saffron-infused carnaroli, is no exception. Nor are the cannoli shells – honey-brown and snappy – baked fresh in the Stef & Co bakery and filled to order with either sweet ricotta or savoury tuna tartare.
If you’re into simple pleasures, request a table on the outdoor terrace which overlooks the mangrove-lined Coffs Creek.
Good to know: After dinner, head downstairs for live music on the water at Stef & Co’s cocktail bar.
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Last visited: 2025
