BATTLE OF THE REGIONS

Il Lido’s popular winter dining series, Dine Italy, is back… but this year, it’s region vs region!

Every four weeks, two regions go head-to-head in a thrilling food and wine battle … and every Tuesday to Thursday, taste your way through a rotating selection of competing primi and secondi, carefully paired with regional matching wines.

TWELVE POWERHOUSE REGIONS - SIX EPIC BATTLES
One winner. You decide!

CAMPANIA VS PUGLIA
TUESDAY 23 SEPTEMBER TO THURSDAY 16 OCTOBER

ANTIPASTI
mozzarella in carrozza
fried mozzarella toastie
vs
crostino capocollo e burrata
charred common loaf, capocollo, burrata

PRIMO
riso patate e cozze
risotto, mussels, kipfler potato, tomato, pangrattato
2021 menhir no. zero negroamaro
​​​​​​​
SECONDO
salsiccia e friarielli
pork and fennel sausage, turnip leaves
​​​​​​​2021 rocca del principe aglianico

DOLCI
babá al limone
drunken sponge cupcake, limoncello, cream
vs
calzoncelli pugliese
fried sweet ravioli, almond

​​​​​​​COCKTAILS
bloody naples
vs
apulian tonic

BATTLE 5 / WEEK 3
14 -16 OCTOBER

About Campania

“Vedi Napoli e poi muori” - see Naples and die - is one of the most popular quotes about this region: once you have seen Naples you can die peacefully, since nothing else could match its beauty. Idyllic Campania is home to some of Italy’s most beautiful scenery, and its history is inextricably tied to the Roman empire. They always valued Campania for its vast pastureland and nutrient-rich soil, and many practices that continue to exist today started in Roman times. Gastronomic delicacies have now become universal: tomato sugo, pasta, mozzarella, gelato. Key territory of the Mediterranean diet, you simply can’t talk about Campania without mentioning pizza, arguably Italy's greatest gift to mankind. Campania’s wines are becoming more well-known all over the world, especially as volcanic wines rise in popularity. For reds, the most famous are Taurasi and Aglianico del Taburno, both based on the red grape aglianico. For whites, Fiano di Avellino and Greco di Tufo are best known, based on fiano and greco, respectively. Other varieties include coda di volpe, falanghina and piedirosso.

About Puglia

Puglia (Apulia) is often defined as the land of wonders. A blend of art and culture, ancient customs and an impressive culinary tradition that is able to conquer the hearts of those who set foot in this territory. The landscape is defined by a smooth transition between the coast, dominated by limestone reliefs and paradise-like beaches, and the inland is characterised by the presence of beautiful olive groves. The region is predominantly agricultural and it’s famous around the world for its unique olive oil, high-quality wine, grains and fruit farms. The cuisine is characterised above all by the importance given to the raw material, both from land and sea, and by the fact that all the ingredients are aimed at enhancing and not altering the basic flavours of the products used. Orecchiette, horse meat and fresh cheese are just some of the most famous produce from this region. Puglia has also focused on making great red wines with local grapes like negroamaro, primitivo and bombino nero making delicious drinking.

BATTLE OF THE REGIONS

Il Lido’s popular winter dining series, Dine Italy, is back… but this year, it’s region vs region!

Every four weeks, two regions go head-to-head in a thrilling food and wine battle … and every Tuesday to Thursday, taste your way through a rotating selection of competing primi and secondi, carefully paired with regional matching wines.

TWELVE POWERHOUSE REGIONS - SIX EPIC BATTLES
One winner. You decide!

LIGURIA VS EMILIA ROMAGNA
TUESDAY 26 AUGUST TO THURSDAY 18 SEPTEMBER

ANTIPASTI
capponada della riviera di ponente
confit tuna, kalamata, tomato, hard egg, croutons, anchovies, bottarga
vs
gnocco fritto con prosciutto e stracciatella
gnocco fritto, prosciutto di parma dop, stracciatella, cracked pepper​​​​​​​

PRIMO
gramigna con salsiccia
gramigna, pork and fennel sausage, fresh cream, parmigiano reggiano
2020 la tosa ‘rio del tordo’
​​​​​​​
SECONDO
pesce spada alla ligure
charred rottnest swordfish, potato, tomato, kalamata, capers, pine nuts
2021 santa caterina rosato​​​​​​​

DOLCI
baci di alassio
chocolate and hazelnut cookie
vs
zuppa inglese
sponge cake, custard, chocolate, spiced liqueur​​​​​​​

​​​​​​​COCKTAILS
watermelon daiquiri
vs
basil mojito

BATTLE 4 / WEEK 4
16 - 18 SEPTEMBER

About Liguria

There aren’t many parts of the world where striking, jagged mountains and turquoise, warm seas can be seen in the same place, but the little crescent-shaped Italian region of Liguria, known as the Italian Riviera, is one of them. Home to Genoa, historically one of Europe's largest harbours, it features beautiful fishing villages all along the coastline, including the famous Cinque Terre. Further inland, terraced farms produce some of the best olive oil in the country. We can easily say that the regional cuisine is one of the best expressions of the Mediterranean cuisine: peasant and typical of country people, mountaineers and sailors, made up of simple and fresh ingredients, which has now become sophisticated and full of ancient glories. Liguria is generally known for its white wines made from vermentino, which are locally known as pigato.

About Emilia Romagna

Emilian cuisine, as in most Italian regions, is a constellation of cuisines. The simple geography instils in the region a perfect balance of fertile land and abundant water. Emilia Romagna is truly the land of flavours, making it a destination for the gourmand in the search of tradition, authenticity and thoughtful processes often dating back to ancient times. It is undoubtedly a solid, tasty and generously seasoned cuisine. Some of its gastronomic treasures are Parmigiano Reggiano, aceto balsamico, Prosciutto di Parma and mortadella. Considered the country’s food capital, Emilia-Romagna is also a prolific wine producer. The region is best known for Lambrusco, a sparkling red wine, but is the cradle for sangiovese as well. Trebbiano, a white grape, is the other key player. Other varieties include albana, malvasia, spergola and centesimino.

BATTLE OF THE REGIONS

Il Lido’s popular winter dining series, Dine Italy, is back… but this year, it’s region vs region!

Every four weeks, two regions go head-to-head in a thrilling food and wine battle … and every Tuesday to Thursday, taste your way through a rotating selection of competing primi and secondi, carefully paired with regional matching wines.

TWELVE POWERHOUSE REGIONS - SIX EPIC BATTLES
One winner. You decide!

TRENTINO VS FRIULI
TUESDAY 29 JULY TO THURSDAY 21 AUGUST

ANTIPASTI
smacafam
buckwheat and sausage slice, crispy pancetta
vs
frico
potato and montasio bake, red cabbage

PRIMO
linguine al ragú bianco di calamari
linguine, squid ragu, white wine, garlic, lime zest
2023 i clivi ‘san pietro’ friulano

SECONDO
anatra alla tirolese
slow cooked spiced duck leg, apple jam
2022 abbazia di novacella schiava

DOLCI
strudel di mele con chantilly all’arancia​​​​​​​
apple strudel, chantilly, orange
vs
crostata alle mandorle
almond tart

COCKTAILS
apple pass
vs
almond blossom

BATTLE 3 / WEEK 4
19 - 21 AUGUST

Menu coming soon.

About Trentino-Alto Adige

Like many of Italy’s border regions, Trentino-Alto Adige represents the perfect fusion of different cultures, mainly Germanic and Italian. The same goes for the food; this region has an exceptional gastronomic reputation, combining ancient Germanic recipes and the use of fresh local ingredients. A unique selection of grapes ripens in this sunny, high-elevation region. For whites, Pinot Grigio rules, while Chardonnay, Gewürztraminer and Müller-Thurgau are also popular. For reds, Pinot Nero, Schiava and Lagrein are well known.

About Friuli-Venezia Giulia

Friuli Venezia Giulia lies on the northeastern edge of Italy, surrounded by mountains and the Adriatic Sea. Throughout history, the neighbouring regions of Slovenia, Austria and the old Venetian Republic took a stab at staking their claim to the territory, leaving indelible marks on Friuli’s culture and cuisine. Although the region is relatively small compared to the rest of Italy, it ranks among the best for producers of white and orange wines that impress with their freshness, clear structure, and elegance. The most common varieties are: friulano, ribolla gialla, malvasia istriana, and pinot grigio. Red wines such as schioppettino and pignolo, while less common, are no less delicious.

BATTLE OF THE REGIONS

Il Lido’s popular winter dining series, Dine Italy, is back… but this year, it’s region vs region!

Every four weeks, two regions go head-to-head in a thrilling food and wine battle … and every Tuesday to Thursday, taste your way through a rotating selection of competing primi and secondi, carefully paired with regional matching wines.

TWELVE POWERHOUSE REGIONS - SIX EPIC BATTLES
One winner. You decide!

TUSCANY VS PIEDMONT
TUESDAY 1 JULY TO THURSDAY 24 JULY

ANTIPASTI
carne cruda all’albese
beef tartare, lemon and leek oil, potato crisp
vs
bruschetta con paté di pollo e pecorino
chicken liver bruschetta, pecorino, blueberries

PRIMO
pici all’aglione
pici pasta, tomato sugo, garlic
2023 frescobaldi ‘albizzia’ chardonnay DOC

SECONDO
brasato di manzo con cavolo
red wine braised beef, sauteed cabbage
2020 attilio ghisolfi ‘sbardaja’ nebbiolo DOC

+ add 5g of manjimup black truffle to any dish

EXPLORE THE KINGS OF RED
2020 roberto sarotto barolo
2015 ridolfi brunello di montalcino

DOLCI
torta alle nocciole con zabaglione
hazelnut cake, zabaglione cream
vs
panforte senese
spiced chocolate and nut cake

COCKTAILS
tuscan martini
gin martini, extra virgin olive oil, salt
vs
double g
genepy, ginger, soda, mint

BATTLE 2 / WEEK 4
22 - 24 JULY

About Tuscany

Located in the central region of Italy, Tuscany boasts stunning countryside, a beautiful coastline and culture aplenty in its capital city, Florence. The regional cuisine consists mainly of traditional dishes and desserts, that have kept their recipes unchanged for many years. Saltless bread is a custom that few other regions have adopted. As for the wines, its famous reds are sangiovese-based wines: Chianti Classico, Montepulciano, and Brunello di Montalcino. Many wines are also known as Super Tuscans because they don’t conform to traditional production rules. These wines can be 100% sangiovese or blended with international varieties like cabernet sauvignon or syrah. The most known white wine is the Vernaccia di San Gimignano. Other varieties include canaiolo nero, trebbiano, vermentino, ciliegiolo, alicante and ansonica.

About Piedmont

Nestled amongst the foothills of The Alps in northwestern Italy sits Piedmont. Piedmontese cuisine differs from Mediterranean cooking throughout Italy, mainly because of the French influence on the region. Piedmont is also considered the truffle capital of the country, with the abundance of this expensive culinary treasure: white truffle d’Alba. But Piedmont is mostly famous worldwide for its highly sought-after wines. Wine lovers travel from near and far to soak up the landscape of undulating hills blanketed in vineyards while savouring arguably the best Italian wines the country has to offer. The cool climate creates the perfect growing conditions for nebbiolo, the king of grapes, that produces the region’s most popular wines: Barolo and Barbaresco. Piedmont white wine varieties are less common, but don’t disappoint: cortese and arneis. Last but not least, the gently fizzy and sweet sparkling wine Moscato d’Asti.

BATTLE OF THE REGIONS

Il Lido’s popular winter dining series, Dine Italy, is back… but this year, it’s region vs region!

Every four weeks, two regions go head-to-head in a thrilling food and wine battle … and every Tuesday to Thursday, taste your way through a rotating selection of competing primi and secondi, carefully paired with regional matching wines.

TWELVE POWERHOUSE REGIONS - SIX EPIC BATTLES
One winner. You decide!

VENETO VS LOMBARDY
TUESDAY 3 JUNE TO THURSDAY 26 JUNE

ANTIPASTI
baccalá mantecato, crostone
salted cod paste, charred common loaf
vs
bresaola alla montanara
air-dried beef, marjoram, flatbread

PRIMO
rigatoni alla monzese
rigatoni, pork and fennel sausage, ​​​​​​​saffron cream, pangrattato
2019 lantieri ‘arcadia’ franciacorta

SECONDO
skie fritte con polenta
fried shark bay school prawns, calamari, soft white polenta
2022 inama ‘vulcaia’ sauvignon blanc
 
DOLCI
fritole veneziane
doughnuts, raisin, whipped cream
vs
salame al cioccolato
chocolate salami

COCKTAILS
cynar spritz
vs
ramazzotti & tonic​​​​​​​

BATTLE 1 / WEEK 4
24 - 26 JUNE

About Veneto

Veneto is a region of dramatic differences, starting up high on the Dolomites, and rolling down to the Adriatic coast, including the historic cities of Venice, Verona, and Padua. Venetian cuisine is always trying to make the most of local ingredients. While pasta is made and eaten, it is far less common than polenta and rice. Veneto is one of the largest wine producers in the country and boasts a huge variety of products, from reds to whites, from passito to sparkling. On the shores of Lake Garda, a milder climate and deep, gravelly soil creates the perfect conditions for growing corvina and rondinella. A little further east at the base of the mountains, we find the well-known designations of Amarone della Valpolicella and Recioto della Valpolicella, the glory of Veneto’s viticulture. Other varieties include garganega, trebbiano and glera.

About Lombardy

Glamour and opulence are synonymous with Lombardy. Whether that’s the grandiose villas that line Lake Garda and Lake Como, the capital of haute couture fashion Milan, or its illustrious arts and literary heritage. The region is a crossroads of tradition and modernity, its skyline is a fascinating blend of old and new. The cuisine is equally rich, with expensive spices, prime cuts of meat and aged cheeses bringing flair to risotto and polenta-based dishes. The cooling influence of The Alps makes it a sparkling wine haven. Franciacorta, along Lake Iseo, is one of the premier metodo classico wines from Italy made from chardonnay, pinot bianco and pinot nero. For red wines, chiavennasca (nebbiolo) is the main hero. Don’t miss the little wine region of Oltrepo’ Pavese, ready to surprise you. Other varieties include barbera, croatina and pinot nero.

FESTIVAL OF JERRY

 WA’s King of Oysters, Jerry Fraser, joins the team at Il Lido for a jolly good festive season!

Christmas Eve to New Year’s Day
Shucked to order every day 12pm - 5pm
Half 24 | Dozen 36 | Double 60

Jerry will be shucking four varieties of the best bivalves from around Australia and it’ll be the battle of the coasts for this summer’s oyster supremacy…

THE PACIFIC PLAY OFF
SA V TAS

Pacific oysters will go head to head in the Pacific play off! It could be the briney beauties from Smoky Bay, Coffin Bay, or Franklin Harbour in South Australia up against some salty sensations from Pittwater, Moulting Bay, Duck Bay or Boomer Bay from down in Tassie.

THE ROCK OFF
WA V NSW

When it comes to Rock oysters, all bias aside… it’s gotta be WA. You know - west coast, best coast!! WA’s revered Albany rock oysters will be taking on those from the estuaries of the Sapphire Coast in New South Wales. It’s a total knock off (in our humble opinion), but join us for the rock off and you be the judge!!