
Settimo by Guy Grossi
Brisbane City, Brisbane
Sorry, registration for this event has closed
Event Description
Settimo invites you to experience the simple flavours, friendly hospitality and vibrant energy of the Amalfi Coast. As voted by Australian Good Food Guide, Settimo is Brisbane City's best Italian Restaurant. Diners will be made to feel as if they have been transported to Positano, whilst experiencing a sensory journey in each part of the restaurant. From light to moody, each detail is pointed to the Amalfi Coast with artisan craftsmanship.
WHEN
Saturday, 3rd May 2025
AGE
60+ year olds
COST
$39 booking fee
NEED TO CANCEL AFTER REGISTERING?
Get in touch ASAP. Late cancellations and non-attendance will still incur a booking fee payment of $39.
Related Events
Jul
19

Sono Japanese Restaurant | Portside Wharf
Hamilton, Brisbane
55-65YRSWelcome to Sono, Brisbane's most awarded Japanese Restaurant. Sono is recognised as one of Brisbane’s finest Japanese Restaurants – and for good reason. It not only showcases spectacular views of the Brisbane River but an equally impressive selection of mouth-watering dining options, including teppanyaki, a la carte or wine-paired tasting menus. Sono is a dining experience you don't want to miss.
Jul
19

Ciao Papi
Brisbane City, Brisbane
65+YRSLocated at the New Farm end of the Howard Smith Wharves precinct, Ciao Papi’s Italian Kitchen is the perfect spot to sit and take in the river views whilst enjoying a drink, nibble, long-lunch or dinner with friends. The restaurant includes a riverside deck and stunning city views. Relax, unwind, eat spaghetti and soak up the atmosphere. Parking is available on-site at Howard Smith Wharves through Secure Parking.
Jul
12

1889 Enoteca
Woolloongabba, Brisbane
50-60YRSClassic Roman cuisine and Italian wine in the heart of Brisbane. The flavours of Rome are bold and gutsy and our menu shines a light on the traditional dishes of this ancient city – from hand-made pasta and beyond. We’re proud to work with some of the best producers in the country from land and sea, and aim to let each ingredient speak for itself.