Agostinis Italian Restaurant — Restaurant in District of Canberra Central

(4.5 stars) At the far end of Agostinis there are two coveted leopard print booths. Their commanding position sees the whole restaurant – bar for the leafy green outdoor area – stretch out in front of you. The 120-seater restaurant is huge, yet somehow the booths' comfortable padded curves envelop your group and create a sense of intimacy. In a savvy move to avoid diner seating disputes, the booths are now both designated as La Tavola di Francesco – chefs tables.

To dine at them you need leave your fate in the hands of Chef Francesco Balestrieri; giving yourself over to a bespoke Italian Dining Experience ($85/head) for two to four people. On any one evening, you’ll be one of only two tables having this experience. Last weekend, that was me and my favourite dining companion...

After parading the length of the two-year-old restaurant, taking in the gleaming, state-of-the-art Marana Forni rotary pizza oven, we’re quickly made comfortable with an aperitivo. For me that’s the standard Negroni ($18), while my dining companion gets settled in with a rye whiskey version of the same drink - the Old Pal ($18). Embracing the hands-off approach to dinner, we opt to leave Matched Wines ($55/head) in the talented hands of Food and Beverage Operations Manager, Danilo Acioli. Acioli.

We kick off with the NV Dal Zotto Prosecco ($12/glass), that Acioli rolls at the table to evenly distribute the yeast in the bottle. It’s lightly cloudy as a result, and drinks dry like a cider against Zucchine e Burrata ($20). The lightly fried zucchini ribbons are topped with dabs of balsamic glaze, and creamy That’s Amore burrata, made on local milk a few kilometers away in Fyshwick. The dish is under-seasoned, but with salt on the table, and a hotel restaurant brief to cater for all comers, I suspect it’s deliberate.

Whole scampi arrive next in an aromatic cloud of rosemary. Balestrieri has cleverly pulled them out of the pizza oven before they’re finished, and the creamy lemon-infused crustaceans have completed their cooking on the way to the table. They’re served with a lovely watercress and peach salad set off by crisp prosciutto. Neither of these dishes are on the regular Agostinis menu, making us feel a bit special.

That feeling is compounded when Balestrieri delivers the next course himself. Inspired by a recipe from his own Nonna, Balestrieri carves his delicate buffalo ricotta and prosciutto raviolo into two pieces, serving one half to each of us. The silky sheets of pasta have been made as thin and light as possible to allow you to taste the high-quality filling, but somehow, they also retain good bite. Burnt butter, pine nuts and crisp sage leaves add some decadence to this beautifully balanced pasta, their wickedness cleverly offset by the 2017 Contesa Pecorino d’Abruzzo DOC ($14/glass).

After taking the opportunity to grill the chef about his pizza oven, which through rotation can cook up to twelve pizzas in four minutes, I’m pleased to see some focaccia land so I can taste his 72-hour proofed dough. I’m soon distracted from wanting pizza with more lamb cacciatore than I can consume. The lamb is achingly tender – able to be nudged off the shoulder blade with a gentle tap from your fork. The rich tomato and red wine-based sauce is cleverly balanced by a sweet wedge of pumpkin cooked in the pizza oven until its very skin is caramelised and delicious.

Easing back into the booth’s embrace, I despair fitting in dessert until a delicate portion of pistachio semifreddo arrives. It eats like the waning summer with ripe mango gel and the last of our summer berries, with freshly roasted nuts giving you a hint of the winter pleasures soon to arrive. As I sit back sipping Mount Majura Noble Pinot Gris ($10/glass) contemplating making the short journey to my suite upstairs in the East Hotel, I feel replete. It's more than just food, there’s a lot of heart in this simple chef’s...

⭐ 5/5

We first tried Agostinis via Uber Eats when we visited Canberra in October 2024. Despite the delivery taking longer than expected and the food arriving cold (no fault of Agostinis), the food was still amazing. The pizza, patate fritti (fries), and tiramisu were all fantastic. We knew we had to return.

On this trip (January 2025), we always planned to dine in for dinner but on our first night we were too tired and decided to order Uber Eats again. Unfortunately, the driver only delivered the fries and didn’t bring the pizzas. He kindly went back to pick them up and I contacted Agostinis to let them know. Marco, one of the managers, was incredibly accommodating and even offered to make fresh pizzas for us. Such great customer service!

When we finally dined in, the experience did not disappoint. The food quality, presentation, and overall service were excellent. We were seated in a cozy booth at the back of the restaurant which was lovely and intimate but did not get much staff traffic so service was a little slower. That said, the team was friendly and attentive when they did come around.

The only minor feedback is that while the pasta itself was slightly under seasoned, the flavours of the dishes were still great and adding parmigiano brought out the taste even more. The only real letdown was the grilled octopus salad as the octopus was way overcooked and had a mushy texture which I did mention to one of the waiters. we can only suspect this was just a one off and not the norm.

Overall, we loved our meals and desserts. We probably over-ordered as we wanted to try as much as possible. The menu is fantastic and the atmosphere is warm and inviting. Before heading back to Sydney, I even went back to thank Marco personally and grabbed one last takeaway snack and dessert. We will definitely return to Agostinis every time we visit...

A Culinary Gem: Unforgettable Dining Experience at Agostinis Italian Restaurant Having frequented Agostinis several times, I can confidently say that my recent visit was the epitome of perfection. On this occasion, I had the pleasure of introducing my sister, a first-time visitor, to the wonders of Agostinis, and her delight, particularly with the pumpkin ravioli, only enhanced our experience. From the moment we stepped foot into Agostinis, we were enveloped in an atmosphere that seamlessly marries modern sophistication with warm hospitality. The sleek yet inviting decor sets the stage for an evening of culinary delight, whether you're enjoying an intimate dinner for two or celebrating a special occasion with friends and family. But it's the food that truly steals the spotlight at Agostinis. Crafted with passion and precision, each dish reflects the culinary mastery of the chefs and a commitment to using the freshest, highest quality ingredients. Complementing the exceptional cuisine is the impeccable service provided by the knowledgeable and attentive staff. From recommendations on wine pairings to ensuring that every need is met with a smile, the team at Agostinis goes above and beyond to ensure that every guest's experience is nothing short of extraordinary. In addition to its culinary prowess, Agostinis also offers a carefully curated wine list featuring a diverse selection of local and international varietals, providing the perfect accompaniment to your meal. Overall, our experience at Agostinis Italian Restaurant was nothing short of exceptional. The quality of the food, the warmth of the service, and the inviting ambiance combined to create a dining experience that exceeded our expectations. Agostinis is a must for anyone who appreciates fine Italian cuisine served with...