The Concept

Lupo’s menu will be a collaboration between Pickett, Executive chef Stuart McVeigh and Head Chef, Charlie Watson.

The venue has a pasta focus, made in-house daily, looking to the time, Pickett, McVeigh and Watson spent working in London with Michelin-starred chef Phillip Howard.

Diners can anticipate a menu of modern Italian dishes peppered with ingredients from the Australian larder, including plant-based and gluten-free options.

The wine list at Lupo is created by Tristan Vinson and highlights small-batch producers, predominantly showing Australian-made wines using Italian varietals.

The cocktail list shows five elevated classics and five house concoctions with highlights including a barrel-aged negroni made with Australian Campari.