Here's our Melbourne Cup menu -
ARRIVAL Complimentary glass of French bubbles
TRIO OF TAPAS Crab cakes w lime aioli, Sicilian ricotta meatballs w tomato sugo, Polenta chips
MAIN Oven roasted chicken kiev w bug meat, asparagus + béarnaise sauce
DESSERT Hazelnut + cherry tart w double cream
12.00md Tuesday 1 November 2011
$65 pp @ Tognini’s Trattoria Spring Hill
Bookings ) 3831 5300 | eat@togninis.com
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Tognini’s CaféDeli
Milton
Milton Centro, Baroona Road
T: 3369 0915, F: 3876 2955
Open: Mon-Fri 7.00am-6.00pm;
Saturday 7.00am-3.00pm
Milton
Milton Centro, Baroona Road
T: 3369 0915, F: 3876 2955
Open: Mon-Fri 7.00am-6.00pm;
Saturday 7.00am-3.00pm
Sunday 8.00am-3.00pm
Tognini’s Trattoria
Spring Hill
Cnr Turbot & Boundary Streets,
T: 3831 5300, F: 3831 5311
Open: Mon-Fri 7.00am-6.00pm;
Sat-Sun 8.00am-3.00pm
Tognini’s Trattoria
Spring Hill
Cnr Turbot & Boundary Streets,
T: 3831 5300, F: 3831 5311
Open: Mon-Fri 7.00am-6.00pm;
Sat-Sun 8.00am-3.00pm
Tognini’s Espresso
Fortitude Valley
Fortitude Valley
20 Hynes Street
T: 07 3852 6230
T: 07 3852 6230
Open: Mon–Fri 7.00am–4.00pm
About the Togninis
Life is too short to eat bad food!
For the past 15 years we have lived our dream of offering fine food to the people of Brisbane through Tognini’s Deli at Milton, Tognini’s BistroCafeDeli at Spring Hill and Tognini’s CaféWineBar at the State Library of Queensland.
So how did a builder and a nurse end up running three of Brisbane’s finest delis? We used to throw the best dinner parties our friends had ever seen. All too soon we exhausted their palates and expanded their waistlines so much we had to find a new group of passionate foodies. We began with Togninis Milton Deli Café and kept growing with the ideal of offering great food, a great experience and the opportunity to learn.
Mark says: The cheese connection started with a childhood passion for big Italian cheeses such as gorgonzola, taleggio and parmesan. I’m happiest surrounded by giant wheels of parmesan, blocks of cheddar and logs of brie, drinking in the distinctive aromas in Tognini’s cheese room.
Narelle says: While Mark grew up with pastas and ravioli making, in my home the emphasis was on traditional baking and preserving. Every weekend Mum would bake and preserve. She was a ‘Vacola’ expert. It was honest cooking where the most extravagant thing would have been spaghetti bolognaise, but I learnt the skills of cooking amongst the smell of freshly cooked scones.
www.togninis.com
So how did a builder and a nurse end up running three of Brisbane’s finest delis? We used to throw the best dinner parties our friends had ever seen. All too soon we exhausted their palates and expanded their waistlines so much we had to find a new group of passionate foodies. We began with Togninis Milton Deli Café and kept growing with the ideal of offering great food, a great experience and the opportunity to learn.
Mark says: The cheese connection started with a childhood passion for big Italian cheeses such as gorgonzola, taleggio and parmesan. I’m happiest surrounded by giant wheels of parmesan, blocks of cheddar and logs of brie, drinking in the distinctive aromas in Tognini’s cheese room.
Narelle says: While Mark grew up with pastas and ravioli making, in my home the emphasis was on traditional baking and preserving. Every weekend Mum would bake and preserve. She was a ‘Vacola’ expert. It was honest cooking where the most extravagant thing would have been spaghetti bolognaise, but I learnt the skills of cooking amongst the smell of freshly cooked scones.
www.togninis.com
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