Capriccio Osteria

Capriccio is on our regular rotation of local restaurant visits because it really is different from other Italian restaurants (in a good way!) and always delivers an excellent meal. Michael and the team have crafted a culinary and service experience that we really enjoy.
A few of our favourite things from the menu - any pasta dish is excellent because it's freshly made (the ravioli always speaks to me more for some reason), freshly baked foccacia, and the vodka trout carpaccio was always a winner (sometimes we had to order 2 of them!).
Recently they had a truffle degustation/set menu - wow, this was something else. I never knew truffle could work well with everything (they even snuck in a truffle ravioli dish) and Michael gave us way more food than we could handle. We rolled out of ...read more

With Capriccio Osteria being located in my local ‘hood, I've followed it quite closely, hoping this modern Italian restaurant would survive and thrive in a strip that could be past its heyday. After a lackluster visit last year, I was pleased to get wind of them acquiring a new chef. It provide a good reason revisit, and, as it turned out, rediscover a much-improved restaurant.

We’re seated on the ground floor of this sunny yellow, two-storey restaurant, where I’m pleased to report, they have swapped out the high tables and bar stools for normal height tables and chairs. Wanting to wash away the taste of a hectic workday, we quickly secure a pair of Gin Rosso ($16) cocktails. They team gin ...read more

Don't come here expecting pizza, mix and match pasta and sauces or an oyster bar.
But if you're after a dining experience that will transport you to Italy with beautiful seasonal produce prepared with passion and flair, then Capriccio is a must-visit dining destination.
A fresh contemporary space greets you as you step through the doors of this casual, yet upmarket Norton street eatery. We recently enjoyed a long Sunday lunch and I'd recommend dining in the light filled upstairs terrace.
We sampled a number of dishes and all were superb. Never have I seen such a stunning plate of pumpkin and ricotta ravioli, and every remaining drop of ...read more

This sunny, Amalfi Coast inspired spot is a great place kick back with an Aperol Spritz ($13) and watch the world go by on their raised alfresco seating. Throw in a plate of Stacciatella ($14) – the creamy heart of burrata cheese - topped with dried porcini and hazelnuts, scooped onto their house-made Rosemary Focaccia ($4) and you’ve got your aperitivo sorted. Start with Capesante al Forno ($9/2) – wood-fired scallops served on the shell - with a Parmesan gratin, a tangle of green shallots and lime wedges passed separately. Risotto ai Asparagi ($25) – asparagus risotto with crisp Parmesan chips – remains as a menu stalwart, but didn’t quite sing for me on the night I dined. I was more taken with a vividly green plate of Malfatti ($19). The colour on this plate of pillowy spinach and ricotta dumplings comes from rocket pesto, which intersects well with a hidden layer of lamb ragù. Spatchcock Involtino ($32) gives juicy spatchcock rounds stuffed with black olives and ...read more

Absolutely love this place! I have dined here and gotten delivery & each time the food have been fantastic. I love to start with the warm, woodfired focaccia with a cruncht exterior and fluffy soft inside, topped with seasalt flakes & rosemary. The chicken liver parfait, although more French then Italian is done well here - creamy & rich, perfect with the slightly sweet, paper thin pistachio bread (like a thin biscotti /cracker). One of my favourite refreshing starters is the straciatella with colours of the Italian flag - creamy shredded mozzarella topped with roast red peppers & crunchy fried basil leaves. The cotechino (sausage) sliders were super cute, unusual & delicious. Then there are the pastas... omg each one I have had has been amazing... from the simple cacio e pepe with zucchini flowers which is refreshing & light, to the classic ragu with pappardelle which is flavoursome & comforting to the more dense & filling maltagliata with large sheets of house made hankerchief ...read more