tony, gordana and the team at tartufo would like to pass on our very best wishes to you and your family for a safe and happy christmas.
thank you for your continued support during 2013, we look forward to seeing you again and sharing many more good times in 2014.
buon natale from us all
trading hours for the festive season.
we will open as normal over the festive season with the exception of christmas and boxing day during which we will close.
tartufo’s dining room is a wonderful place to celebrate 2013 and welcome in 2014 with family and friends.
we will offer our usual a la carte menu on new year’s eve so book early on 07 3852 1500 to secure a table.
tony percuoco’s food journey began in his family’s restaurant in naples, italy. while most young boys dream of becoming firemen, fighter pilots or police officers, tony dreamt of becoming a chef.
“my father mario was my mentor, teaching me how to organise things while my mother showed me how to make simple ingredients taste like something special. my brother armando coached me through life and helped me refine what i had learned from my family and my training in large restaurants.”
in 1973, tony began his career at bennelong at the sydney opera house. from there he worked at the hilton, regent and wentworth after which he was invited to join his family at the famed pulcinella restaurant in kings cross, owned by his father mario and brother armando percuoco.
years later, he opened senso unico in surry hills which he ran for nine years after which he moved to the gold coast to open grissini, studio assaggini, bocconcini and ristorante fellini which he owned and operated for 15 years. During tony’s time at fellini, pastificio fellini (a pasta factory) and ecostudio fellini (a 5 acre property situated in the foothills of springbrook mountain in mudgeeraba) were born in partnership with brother carlo and sister anna.
tony had fallen in love with brisbane, reminding him of sydney in the 70s when his family first arrived in australia from naples. when first laying eyes on the restaurant belle epoque at emporium tony remembers, “it reminded me of the great restaurants of the galleria in naples, i formed an instant love affair for the space”. tony’s dreams were realised when the restaurant later became his own. he named it ‘tartufo’ (italian for truffle), one of his most loved ingredients.
“at tartufo we serve food and wine that i love. my inspiration comes from naples and the surrounding areas of umbria, abruzzo and tuscany. we cook with love and local, seasonal produce to provide the optimum taste that can be delivered. in every dish you will experience quality produce cooked the classic italian way”.
allow us to wish you buon appetito as we welcome you to tartufo to experience the food, wine and hospitality of italy - percuoco style.