Pino's Vino e Cucina in Alexandria, New South Wales | Wine bar

Pino's Vino e Cucina

Locality: Alexandria, New South Wales

Phone: +61 2 9550 2789

Address: 199 Lawrence St. 2015 Alexandria, NSW, Australia

Website: http://www.pinosvinoecucina.com.au

Likes: 2226

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Tags

• Bar
• Italian restaurant
• Wine bar
• Wine/spirits

25.01.2022 Two weeks dry-aged Borrowdale free range pork cutlet

25.01.2022 Best antipasto ever!

24.01.2022 One of my favourite cheese on Pino's selection, Occelli Cusie al Castagno A mature cheese wrapped with chestnut leaves with an amazingly complex flavour that is strong but not necessarily ‘bitey’ there is a long-lasting savoury flavour, notes of cream and grassy, herbaceous pastures and also some notes of salted caramel to finish plus an ever-so-slight hint of chestnuts as a result of the leaf-wrapping. Region: Piedmont, Italy... Milk: Pasteurised Cow & Goat See more

23.01.2022 Burnt mandarin panna cotta

23.01.2022 Special until sold out, Little Joe Scotch fillet, 9 weeks aged in @pepesaya butter and black truffle

23.01.2022 We start early in the morning to make sure you have the best night at Pino's

22.01.2022 Finally, after this fantastic break with our families, we are ready to welcome you back tomorrow from 5.30 pm! We are all looking forward to seeing you!

21.01.2022 Bruschetta ai Porcini

21.01.2022 Rigatoni, Yellowfin tuna, black olives, cherry tomatoes

20.01.2022 Some of the fantastic wines that we featured last night through our second 'Take me back to Italy - Campania Night" Thank you @theprince_of_cup

19.01.2022 Pastiera Napoletana, join us tonight for our special "Take me back to Italy" Campania Night

19.01.2022 Summer is almost here, a sneak peek to our New Summer Menu! Stay tuned, coming soon

19.01.2022 Just a few spots available for our event Take me back to Italy - Tuscan Night Wild boar stew, polenta

18.01.2022 Pre-order our signature 1kg rib-eye @rangersvalley Black Onyx aged for two months, tightly wrapped in a cheese cloth soaked in Grappa

18.01.2022 White Truffle d'Alba

18.01.2022 Take Me Back to Italy - Tuscan Night 20th October ***Limited availability*** If nothing else, the events of 2020 have confirmed what is most important in life family and friends and this Good Food Month, the team from Pino’s Vino e Cucina are bringing the notion of family and spending time with loved ones to the forefront of our minds with their special Take Me Back to Italy dinner.... At this one-off dinner event, the team at Pino’s Vino e Cucina will take guests on a food and wine journey across the regions of Italy that are close to their hearts, recreating childhood dishes and bringing authentic Italian flavours to life in their Sydney kitchen.

18.01.2022 The "five pillars" of our gin collection, guess which is our favourite gin So happy to have @fourpillarsgin as our house pour!

17.01.2022 Special pasta, tonnarelli, octopus, nduja, black olives

17.01.2022 Bonito infused bucatini

17.01.2022 "Impepata di cozze" - mussels soute

17.01.2022 Pino's semi-private dining room aka our family dinner table

17.01.2022 A huge thank you to our amazing neighbours who won the quiz and joined us for our summer cocktail tasting today!

17.01.2022 Hello Sydney, Pino’s Vino e Cucina is on the hunt of a Bartender to join our small and talented team. At Pino's, we are passionate about unique cocktails, spirits and high calibre wine from all around the world.... For a talented bartender, this is an opportunity to take over a fantastic young bar which has already established solid relationships with the industry and Pino's beautiful customers. Here you will find plenty of room to release your creativity and join a hardworking group of professionals. Bar experience is required; Please contact below to apply [email protected] Salute & Stay Safe

16.01.2022 Our Prosciutto Crudo 24 months from the family business @depalmasalumi Quality, not quantity

14.01.2022 Potato gnocchi, sausage, zucchini flower, saffron

14.01.2022 Special tonight, Fettuccine, white pork ragu

13.01.2022 Truffle and rosemary roasted potatoes

13.01.2022 2 weeks dry aged pork cutlet, chard cabbage, shallot, jus

12.01.2022 "Buglione di cinghiale e polenta" Wild Boar stew with polenta

12.01.2022 Friday - Aperol Spritz.

12.01.2022 We are Back! 2021 bring it on!

11.01.2022 New wine list in progress featuring some of these beauties from @vini_controvento @movini_italian_wines

11.01.2022 Mozzarella in carrozza from our special event Take me back to Italy - Campania Night stay tuned for the next region!

11.01.2022 Special this week, gnocchetti sardi, pecorino, pistachio, mortadella

10.01.2022 EDIT 12/31/2020: https://m.facebook.com/story.php?story_fbid=10158849139969096&id=663614095 -----... This is brilliant! Written by a restaurant owner: As I walk into the grocery store with 30 other people at the same time, I think about my restaurant which allows parties of 6 total, and meticulously spaces out reservations by 10 minutes ensuring guests that aren’t from the same party do not arrive at the same time. As I take a cart, that has had just the handle sanitized, I think about my restaurant which invested thousands of dollars (so far) on ink and paper to print disposable menus to ensure no two guests touch the same menu. As I walk over to the produce aisle with 15-20 other people around me, I’m reminded of the strict no mingling / no walking around the restaurant other than to use the washroom or enter/exit policy we have in place and the 6ft distance between tables which has cut our capacity in half. As I watch the woman next to me pick up apples with her hand, check them over closely and then put them back on the open pile and repeats this until she finds the perfect apples the same thing that all other people that day who want an apple will then do and then put those apples into their mouths, I think about the two step sanitation process in place at my restaurant for all cutlery and dishes and glassware in between every single guest, and the sanitation of every surface guests touch (tables, chairs, salt and pepper shakers, etc). As I watch the man in the next aisle over ignore or not notice the directional arrows on the ground, I think about my restaurant and the constant redirecting our staff does of guests - by locking certain doors, blocking areas off and the work my team does to simply not allow guests to walk where they are not supposed to. As I walk down the cereal aisle, I see a person with their mask off so they can talk on the phone, and I’m reminded of my restaurant where our masking policy has lost us so much business. As I check out at the cashier, I use my debit card to pay and see the plastic film covering the terminal. It was not sanitized after the person before me used it. I am reminded of the sanitizer used on the debit terminals in between each guest every time at my restaurant. As I stand at a crowded exit trying to leave, I’m reminded of the detailed contact tracing in place at my restaurant that records the name, phone number, table number, arrival and exit time, as well as the server and section the guest sat in that is in place at my restaurant not one of those pieces of information was taken from any customer here. As I get into my car and watch all these people leave the store, I wonder which person will visit my establishment after contracting covid at this grocery store, and I wonder why on earth my restaurant will be blamed as the source. Restaurants are being targeted as the source of Covid infections because we are one of the ONLY industries required to provide contact tracing. Someone with Covid could have gone to Costco, Home Depot, Walmart, the Mall food court....any grocery store, etc. Yet it’s the restaurant that took their detailed information that will be forced to close and deemed responsible for the infection. You want to blame restaurants for the spread after thousands of dollars investing in equipment, training and stricter policies than ANYWHERE ELSE?! PROVE IT #saverestaurants

10.01.2022 Bonito infused bucatini, sea urchin, pancetta

10.01.2022 Merry Christmas from my family to yours. We couldn't have got through this challenging year without you all. May your Christmas be Merry, filling with good food and wine! Stay safe. See you all in 2021! Auguri ... Pino's xxx See more

10.01.2022 handcrafted burrata. If we not making our own, we choose the best handcrafted local products!

08.01.2022 Tonight special! Gnocchetti sardi, slow cooked brisket ragu with smoked bone marrow.

08.01.2022 Have you ever tried our burrata?

07.01.2022 We are excited to welcome the legend Michele Caminati to the Pino’s team! Excited for this new journey with you Bello!

07.01.2022 Tonnarelli and White Truffle d'Alba.

06.01.2022 New spring menu, "Tonno e Fagioli" cannellini bean and Yellowfin tuna

06.01.2022 Just few tables left for our special event in collaboration with @citiaustralia and @goodfoodmonth "Take Me Back to Italy - Tuscan Night" 20th October Check the link in Bio Handmade pici al ragù di cintasenese... ***Limited availability*** If nothing else, the events of 2020 have confirmed what is most important in life family and friends and this Good Food Month, the team from Pino’s Vino e Cucina are bringing the notion of family and spending time with loved ones to the forefront of our minds with their special Take Me Back to Italy dinner. At this one-off dinner event, the team at Pino’s Vino e Cucina will take guests on a food and wine journey across the regions of Italy that are close to their hearts, recreating childhood dishes and bringing authentic Italian flavours to life in their Sydney kitchen.

05.01.2022 We are make our pasta with free range eggs the best organic flour and semolina from Italy.

03.01.2022 "Moscardini al guazzetto" aka know as braised baby octopus

02.01.2022 Sydney rock oysters, coffee, orange