Dell'Ugo
The SK Food Collective facilitates the collaboration with some fantastic chefs and restaurants exclusively for you.
We all want to know the story behind what’s on the plate. What better way then to experience it straight from a chef.
It’s what we call the Chef to Plate project.
Our goal is to provide an insight into respected chefs culinary expertise and build a connection with good food, creativity as well as expand your choices whether that be cooking these recipes at home or going to restaurants to have meals prepared for you.
Bon appetit
A very nervous Saturday evening saw the doors open on June 11th, 2000 when Giuseppe & Gloria introduced good old fashioned service mixed with fantastic atmosphere and food.
At the time Nicola Robertiello their oldest son was the head chef, together with the team of very eager chef’s who worked together to bring to all dell’ugo’s guests the very best in Italian delicacies and favorite dishes. They were famous for calmari fritti, pasta alla marinara, as well as some of the newer special dishes they introduced, Paccheri Sfiziosi, Quaglia Ripiena, Stinco di Vitello, and not to forget the old classic Scampi alla griglia, Moreton Bay Bugs, Mud Crab, Cozze pepate, Spaghetti alle vongole.
Dell’Ugo catered for private dinner parties, board room lunches, and corporate functions on and off site during its operations.