Karma Kandara

Chef Masterclass | USD 85++
Includes market visit hosted by Nino Zoccali.

Five Course Dinner | USD 110++*
*Does not include wine. Our sommelier will be on hand to assist you in your wine selection.

Special accommodation package | USD 150++
per person per night (based on 4 people per villa)
Includes sumptuous breakfast and free entrance to Nammos on Sunday.

Mykonos massage | USD 60++
Delivered with a Mediteranean-inspired blend of organic olive oil (Nino’s speciality) infused with gold, and invigorating and healing herbs rosemary and arnica, this is an epic full body pressure-point massage. Created by Joko Tri Li, who has trained in traditional Chinese medicine, our Karma body worker’s will press all the right points to get circulation moving freely. Includes generous amounts of incredibly soothing lower back, head and neck massage. Depart restored.

OSTRICHE
Freshly Shucked Pacific Oyster served with Fresh Lemon Vinaigrette 2009 NSW Agrumato Limone Extra Virgin Olive Oil

MOZZARELLA DI CASERTA CON POMODORI DI VARIETÀ PRIMARIA
Heirloom Tomato Salad with Buffalo Mozzarella, Sweet Basil, Baby Parsley, Red Onion and Crisp Fresh Breadcrumbs 2009 Alto Vividus Extra Virgin Olive Oil, Crookwell Southern Tablelands

SPAGHETTI ALLA CHITARRA CON PESCE D’ACQUADOLCE
Freshly-made Chitarra Spaghetti with Barramundi, Wild Prawns, Chilli, Capers, Garlic and Pinot Grigio White Wine 2009 New England Dolce Extra Virgin Olive Oil

BISTECCA AI FERRI CON ORZOTTO DI CODA DI BUE
Char-grilled pasture-fed Beef Sirloin Fillet, Pearl Barley and Oxtail Orzotto and Pearl Onions 2009 NSW Fruttato Allegro Extra Virgin Olive Oil

SEMIFREDDO DI TORRONE ALLE MANDORLE
Nougat, Ligurian Honey and Almond Milk Semifreddo with Candied Almond

With over 20 years experience in the restaurant business chef/restaurateur Nino brings a wealth of experience to the burners. From opening his first Restaurant Caffe Contadino in Margaret River at the age of 25, to establishing such landmark restaurants as Otto Ristorante Italiano at Sydney’s Woolloomooloo Warf, Nino’s career spans a string of acclaimed culinary achievements and he and his food have been widely featured in all forms of the media. His most recent restaurant project Pendolino, in Sydney’s historic Strand Arcade (opened just over 2 years ago) has, in its short history, established itself as one of Australia’s most exciting new restaurant developments winning the Restaurant and Catering Association’s “Best New Restaurant in Australia” Award in 2008 and a coveted Sydney Morning Herald “Chef ‘s Hat” in 2009.

Pendolinois quintessentially an Italian restaurant but focuses very strongly on one of the cornerstones of Italian cooking, extra virgin olive oil. Featuring a range of super-premium Australian extra virgin olive oils through the menu, the restaurant also boasts a boutique olive oil retail store (stocking only Australian oils) profiling a range of some of Australia’s best quality olive oils. In 2010 Pendolino will host, for the second year running, the Australian Nation Olive Oil Show. Nino has been a member of the Australian Olive Association’s National Olive Oil Show Judging Panel (2004, 2005, 2007, 2008 & 2009) and sits on various other judging panels around the country. 2010 will also see Nino accepting his new role as Ambassador for the first Queensland RNA