Cibo e Vino is excited to announce the appointment of Rakesh Hans as the restaurant’s new owner and head chef, effective as of next Tuesday, 4 September 2012.

Hans will be taking the baton from previous owner Ian Wijaya and head chef Paul Toogood who established Cibo e Vino six years ago to become Castle Hill’s best rated restaurant according to the Sydney Morning Herald Good Food Guide 2012.

Bringing with him a plethora of experience from kitchens such as Carpaccio on Leichhardt’s Norton Street, Il Sapore Restaurant at Campsie, and Eatalia Restaurant at North Strathfield, Hans will be introducing a morning café service to cater to local commuters. He will continue Ian and Paul’s vision of serving quality modern Italian food at an affordable price point.

Cibo e Vino customers can expect to be delighted as Hans will be sprucing up the menu with the colourful flavours of Rome to include Italian stone-based pizzas, and more!

For those that are part of the Cibo e Vino fries appreciation group on Facebook, don’t worry – Cibo’s famous fries will remain on the menu!

“I’ve dined at Cibo e Vino many times before as a customer and have always loved the ambiance and menu; I’m thrilled that Ian and Paul have entrusted me to take Cibo e Vino to new heights” says Hans.

Please join us this week for Ian and Paul’s last week in the Cibo e Vino kitchen – call (02) 8002 0912 to book.

Stay tuned for more!

Spring is the traditional season of new beginnings but here at Cibo e Vino, we like to get the jump on things. Not only are we excited to create new dishes around the freshest, seasonal ingredients but our Winter menu is a true reflection of the artisanal pasta house we promised you we’d be.

This comes from the feedback we’ve received from our amazing customers for cheaper, more convenient food and there’s nothing we love more than to know we’re doing right by the people who let us keep doing what we love to do best: make delicious food!

Overall, we’ve heard you guys ask for more quality, more variety and more chocolate. So we’ve especially featured some of the following menu items just for those requests.

• To share: Prosciutto, salami, marinated olives, pickles, reggiano parmesan and warm herb bread- our cold meats are now sourced from traditional Italian suppliers, Salumi. We’re always reviewing our suppliers to make sure you only get served the best quality.
• Mains: House-made agnolotti with wild boar and truffle pecorino. We repeat: wild boar and truffle pecorino.
• Dessert: Hot chocolate pudding with amarena cherries and vanilla ice-cream. During menu trials, all we heard from our testers were, “Mmmm…!” so we’re fairly confident this one’s a winner!

Click to view the full menu and choose what you’ll be nomming on next!