Arcimboldi

16/06/2026

Breakfast at Arcimboldi... 8am-3:30pm Wed-Sun

One of the top three most important meals of the day, possibly our favourite meal of the day... depends whats for lunch and dinner i guess!

Always the freshest produce and eggs from Dev at Capital Produce.
Fantastic breakfast meats, including their gold medal winning black pudding, from Scotty's Meats in Martinborough.
Sourdough bread from Arobake .
We only use Aoraki Salmon - it's by far the best smoked salmon available. Homemade hollandaise - no fake stuff from a packet, and no vinegar in our poaching pot, eggs that taste like eggs not vinegar!

CBD quality, suburban prices, just down the road from home!

📸: 🙏

04/06/2026

27/05/2026

WINTERY WEDNESDAY NIGHT ROASTS

Everyone loves a roast, but we aren't open on the traditional Sunday roast dinner service... so starting Wednesday June 3rd we will be doing a special mid-week roast meal each week, alongside our normal menu.

Everything you'd expect, spuds, vegetables, gravy, roasted meat, changing weekly!

Bookings are strongly advised, roasts will be limited, there will be plenty, but we don't want you to miss out!

5pm-8pm Wednesday nights through winter!

21/05/2026

A tribute to Singapore chilli crab 🇸🇬 🌶️ 🦀

When we lived and worked in Johor Bahru, Malaysia, across the bridge from Singapore, we would pack a carload of people and go get chilli crab every opportunity. This is our tribute to one of our favourite dishes, on the specials board tonight and into the weekend… if it lasts that long!

Soft shell crab on a pickled red chilli risotto, pickled green peppercorns + coriander

07/05/2026

Ribollita - Reboiled

Ribollita is a Tuscan panade (a variety of bread soup) made with bread and vegetables, often from leftovers. There are many variations, but it usually contains cannellini beans, cavolo nero, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion.

Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (or reboiling) large amounts of minestrone or vegetable soup leftover from the previous day with stale bread. The dish is first documented in 1910, in L'arte cucinaria in Italia by Alberto Cougnet.

On the specials, as our 'soup of the day' this week!

delicioso!