Eating to the beat: Part 2
Category: A Taste of Travel

Continuing on with my musical food journey around Wollongong brings me to a place that seems to have the best of both worlds.

The passion of la cucina italiana was delivered to Wollongong over four decades ago thanks to hard working Italian migrants, and a deep love and respect for music, its roots and origins.

At Centro CBD, these two ingredients are now fused with love and the resulting experience is one that should be appreciated.

Centro CBD is arguably the best Italian eatery in Wollongong, but for me, its musical spine gives it extra bonus points.

Handmade pasta created with Italian flair

Handmade pasta created with Italian flair.

Born out of his love of good food, wine and live music that were all regular features at parties at home, Robert Specogna had to extend these loves to the people.

With his partner and restaurateur Michael Arbelias taking care of the cuisine side of things, Centro CBD has heads turning, ears opened and tastebuds delighted.

With Michael’s experience working Italian restaurants in Cyprus and Robert’s strong musical background from his years owning his own recording studio, this seems to be the perfect meld.

Downstairs you have the main restaurant where you can enjoy the whole gamut of Italian cooking styles, including Italian regional degustations paired with matching Italian wines.

Centro CBD

Centro CBD is unique in the dining and performance formula that it offers.

Upstairs in the ballroom you can indulge in a mix of Italian cuisine and some of Australia’s best entertainers in an intimate setting.

I have not only performed there myself but have had the delight of seeing shows by Ross Wilson, Glen Shorrock, John English and Doug Parkinson and have never ever been disappointed! You won’t be either.

Carpaccio di Manzo

The Carpaccio di Manzo, or strips of raw beef, is a delicious meal for carnivores who dare.

On this visit, however it was all about the food and it was spectacular.

Starting with Carpaccio di Manzo – wafer thin slices of raw beef fillet drizzled with garlic truffle oil, freshly squeezed lemon juice, cracked pepper, baby capers and parmesan rocket salad.

We topped it off with a four-point lamb rack, served on a bed of feta mash puree with garlic beans & jus.

Music to my stomach!