La Dolce Vita Long Lunch

Cairns Italian Festival Inc

A fine dining experience with Italian flair — exquisite food, wine, and live entertainment in an elegant setting at Ollie’s Italian.

Ollie's Italian

<h2>Cairns Italian Festival’s Tastiest New Event!</h2> Say ciao to the ultimate Italian feast! La Dolce Vita – The Long Lunch is the brand-new star of the Cairns Italian Festival—a stylish, sun-drenched afternoon that’s all about great food, flowing wine, live music, and good company.Hosted at Ollie’s Italian — Cairns’ only Italian restaurant awarded an AGFG Chef Hat — this long lunch is more than a meal… it’s an experience! You’ll enjoy a six-course share-style feast bursting with Italian flavour and flair, co-created by Ollie’s own Chef Giuseppe Morabito and special guest Chef Dario Manca, who’s flying in from Brisbane just for the occasion.Chef Giuseppe Morabito, who previously worked at the Michelin-starred Capri Palace, brings his rich Calabrian roots and a wealth of culinary experience to the table. Meanwhile, Chef Dario Manca, the genius behind ATTIMI, a two-hatted AGFG restaurant in Brisbane, joins forces with Giuseppe to deliver a four-hand chef menu that’s both authentic and modern, blending Italian tradition with cutting-edge culinary techniques.Guests can expect to be welcomed with a chilled Aperol Spritz or Peroni Red, then savour each of the courses paired with hand-selected imported Italian and Australian Italian varietal wines by Frank Dangelico at The Wine Tradition. Sparkling and still water will keep things fresh, and to finish, you’ll enjoy a zingy shot of Ollie’s famous Limoncello — the perfect ending to a perfect afternoon.And of course, no Italian celebration is complete without music! Get ready for good vibes and great tunes with festival favourite Nikki Dagostino (aka Little Miss Squeezebox) and the smooth, soulful sounds of James Spy Saxman — bringing rhythm, charm, and a whole lot of heart to the party.“La Dolce Vita – The Long Lunch is all about celebrating the sweet life—amazing food, beautiful wines, great people. What more could you want?” – Claudio Di Bartolomeo, Festival President.Seats are limited, so book now and join us for this unforgettable new chapter in Cairns’ favourite festival. Come hungry, leave happy — that’s la dolce vita!<h3>Menu</h3>Aperol Spritz or Peroni Red on arrival<h4>1st Course</h4>individual snack brought to you by Dario Manca, Attimi Saffron Risotto al Salto Galloni prosciutto aged 24 months, stracciatella, Oscietra caviar.<h4>2nd Course</h4>to share brought to you by Dario Manca, Attimi West Australian Fremantle Octopus Marca Oro EVO, Asperium vinegar, smoked labneh, Lardo di Colonnata. paired with Soumah Hexham Vineyard Pinot Grigio 2024 Yarra Valley, Victoria Le Monde Pinot Grigio DOC 2023 Friuli, Italia 75ml each<h4>3rd Course</h4>to share brought to you by Giuseppe Morabito, Ollie’s Italian House Made Duck Ravioli Burnt orange butter, duck jus, besciamella sauce, finely ground sage. paired with Colli di Lapio Fiano di Avellino DOCG 2022 Campania, Italia Jericho Family Fiano 2023 Adelaide Hills, SA 75ml each<h4>4th Course</h4>to share brought to you by Dario Manca, Attimi Line Caught Coral Trout Prosciutto and cardamon sauce, chilli oil, puffed barley and grapefruit paired with La Prova Aglianico Rosato 2024 Adelaide Hills, SA Elena Fucci “Titilo” Aglianico Rosato IGT 2023 Basilicata, Italia 75ml each<h4>5th Course</h4>to share brought to you by Giuseppe Morabito, Ollie’s Italian Josper Charcoal Grilled Scotch Fillet Tagliata Parsnip puree, Nero d’Avola red wine jus, chimichurri paired with Fighting Gully Road Sangiovese 2023,Beechworth, Victoria Castello di Farnetella Chianti Classico Colli Senesi DOCG 2021 Sinalunga, Toscan 75ml eachSides to share Mash potatoes, sour cream, ‘nduja sauce Mesculin salad, pickled cucumber, cashew nuts, cherry tomatoes, fennel dressing<h4>6th &amp; Gran Finale</h4>Served by Dario, Guiseppe &amp; the team Cannoli, ricotta cream, chocolate chips, pistachio, candied orange Sgroppino, Prosecco, lemon sorbet, mint oil paired with Ollie’s Limoncello Meet The Chefs <h4>Dario Manca</h4>Dario’s earliest memories are rooted in the kitchen where he was growing up in the northern Italian town of Omegna. He knew by the age of eight that he wanted to become a chef. Not long after, he began his culinary journey with an internship at the two-Michelin-starred Villa Crespi, an experience that ignited what would become a remarkable career. Pursuing excellence, Dario went on to work in some of Italy’s most acclaimed kitchens, including La Contrada by Gordon Ramsay, the two-starred Met Restaurant by Corrado Fasolato, and Apsley’s under the renowned Heinz Beck. In 2013, he relocated to Australia and found a home on Sydney’s northern beaches, joining Giovanni Pilu’s two-hatted restaurant Pilu at Freshwater. Over the next four years, Dario earned a series of accolades: Australia’s Best Young Chef of the Year (Cira edition), semi-finalist in San Pellegrino’s Best Young Chef in the World competition, and winner of Best Pasta in Australia (and Top 10 globally) at the Barilla Pasta World Championship. Dario moved to Brisbane in 2019 to lead the kitchen at ZaZaTa, which was soon named Brisbane’s Best New Restaurant Opening of 2021 and listed among Queensland’s Top 50 Restaurants. Later that same year, he joined the Rosmarino Group, overseeing both the beloved Italian restaurant Rosmarino and its sister venue Etna. Under his leadership as Executive Chef, Rosmarino was named one of Brisbane’s Top 20 Venues within just a month of opening. In September 2024, after four years with Rosmarino, Dario took the leap to open his own restaurant—realizing a lifelong dream. ATTIMI by Dario Manca was born. <h4>Giuseppe Morabito</h4>Giuseppe’s journey in the kitchen began long before he ever stepped into a professional setting. It all started in the warm embrace of his nonna’s home, where the aromas of simmering sauces and freshly rolled pasta filled the air with comfort and tradition. As a child, he would quietly watch her work with care and precision—pinching ravioli, kneading dough, and stirring pots that bubbled with stories passed down through generations. It was in that small, love-filled kitchen that Giuseppe first came to understand the power of food to connect people, to comfort, and to express love without a single word.At the age of 13, Giuseppe took his first steps into the professional culinary world at his uncle’s trattoria—a lively, bustling space filled with laughter, clinking plates, and the rhythm of service. Though young, the experience was formative. He quickly learned the energy and teamwork of a real kitchen, and the deep satisfaction that comes from creating something that brings joy to others. It became clear this was not just a summer job—it was his calling.After graduating from cookery school, Giuseppe set out to broaden his horizons. He moved to Germany, where he spent three years refining his craft and learning to blend traditional Italian techniques with local ingredients and modern influences. The experience helped him grow both as a chef and as a person.One of the defining moments of Giuseppe’s career came when he joined the prestigious Capri Palace in Capri, a two Michelin-starred restaurant. For six months, he immersed himself in an environment where passion, discipline, and artistry were woven into every dish. The standards were exacting, but the sense of purpose and pride made it a dream realized.In pursuit of further inspiration, Giuseppe ventured to the Southern Hemisphere, working in kitchens across Australia and New Zealand. These dynamic culinary scenes introduced him to new flavors, cultures, and perspectives that deeply enriched his approach to food. Most recently, Giuseppe leads the team as Head Chef at Ollie’s Italian, where his creativity, and dedication have guided the team to earn a Australian Good Food Guide’s Chef Hat awards It marks a new chapter in his journey—one that continues to honor his roots while driving forward with passion, innovation, and a relentless pursuit of excellence. <h3>Entertainers</h3> <h4>James Spy SaxMan</h4>The <a href="https://www.instagram.com/jamesspysax/" title="https://www.instagram.com/jamesspysax/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">SaxMan</a> (aka James Spy) has evolved into one of the leading sax players on the Australian scene for corporate events, nightclubs and weddings. This is primarily due to his professionalism, dynamic showmanship, a vast experience of 20 plus years, which in turn has accrued such a strong reputation. Having toured internationally, performing in Europe, England south east Asia, China and Northern America, as well as touring nationally to all capital and main Australian cities, the SaxMan has managed to build up an impressive local and international resume. <h4>Nikki Dagostino</h4>The <a href="https://www.facebook.com/NikkiDagaz/" title="https://www.facebook.com/NikkiDagaz/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Nikki Dagostino</a> (also known as Little Miss Squeezebox) first discovered the piano accordion at age 11 by chance whilst looking under her grandmothers’ bed for money. The discovery has since taken her on a journey that continues to this day.Born in Perth, Western Australia amongst Italian Heritage, she began studying Classical piano at age 9 and discovered the unique sound of the piano accordion shortly after.Nikki has been touring international stages for over a decade now and has endured countless interactions with recognised musicians and artists from all parts of the World.Little Miss Squeezebox is a sensation in both Canada Ontario and Europe , having performed at countless Uk and European Festivals, one of which includes her fave: The Glastonbury Festival.Nikki Dagostino is widely recognised as one of Australia’s most entertaining female Accordionists and stage entertainers. She highly enjoys the pleasure of taking her audience on a trip around the globe by introducing them to authentic world sounds while keeping the rare art alive and educating souls with the world sounds of the Piano Accordion and the universal language that is Music

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