Mister Grotto: The Whole Tuna
TUESDAY 22ND SEPTEMBER 2026
6:30PM – 9:30PM
Tuna season is nearly over, which is part of what makes this dinner so special.
Our Head Chef, Måns Engberg, works directly with FMC Fisheries, a five-generation fishing family based in Ulladulla on the NSW South Coast. They can travel hundreds of nautical miles offshore in search of tuna, selecting from their final day’s catch for Grotto so the fish is as fresh as possible when it reaches Newtown.
We won’t know exactly which tuna Måns will be cooking until closer to the night. That’s the beauty of working this way. It all comes down to what they catch and what’s at its best.
For The Whole Tuna, Måns will use the fish from end to end, from belly rösti and sashimi to merguez-style tuna sausage and spice-crusted tuna chateaubriand.
$130 per person
Optional drinks pairing $105 per person
Joe’s Tavern: The French Legends, Part 1
TUESDAY 13TH OCTOBER 2026
6:30PM – 9:30PM
For one night, Elvis takes on some of the dishes that have influenced him throughout his career, paying homage to the chefs behind them and the skill and technique that made these dishes legendary.
The menu moves through Fernand Point’s Pommes Dauphine, Alain Passard’s Oeuf en Cocotte, Jean and Pierre Troisgros’ Saumon à l’Oseille, Pierre Koffmann’s Pied de Cochon, a pig’s trotter stuffed with sweetbreads, morel mushrooms and chicken mousseline, Auguste Escoffier’s Galantine de Canard and Michel Bras’ Coulant au Chocolat.
We’ve even made room for Anthony Bourdain’s much-loved mortadella sandwich.
These are dishes that demand great produce, serious technique and the skill to get them right, brought together for one night.
It’s called Part 1 for a reason.
$120 per person
Individually plated menu
Wine pairings by the glass available
Osteria Mucca: Mum & Me.
Dishes from my Childhood
TUESDAY 10TH NOVEMBER2026
6:30PM – 9:30PM
For one night, Elvis is going back to where a lot of his cooking began, with his mum Hilda.
The menu is made up of dishes Hilda cooked for Elvis growing up, with plenty of memories attached. Spinach fritters, zucchini flower and Taleggio frittata, tomatoes filled with rice and seafood, pork slow-roasted in milk and the Cariddi family lasagne.
The lasagne is particularly special. A family recipe layered with spinach, ricotta, ham and cheese and topped with Bolognese, it’s the lasagne Elvis grew up eating and, according to him, once you’ve had it, it’s pretty hard to go back to the ‘traditional’ version.
These are the dishes Elvis remembers waiting for him at home, including on the days he was lucky enough to be off school sick, when Hilda would set the table with whatever she had been cooking.
$110 per person
Sharing menu
Drinks available from the Osteria Mucca list