First Look: Pravino Estate and Cucina kitchen and bar at Pialligo

Posted on 9 November, 2026

We knew it was coming but now we have the name – Pravino Estate and Cucina kitchen and bar, and we have seen and tasted a summer afternoon on the Amalfi Coast (within in 8km radius of the CBD).

The team from Armada Collective have finally unveiled their vision for Pialligo Estate, bringing a new Italian spirit to weddings and events and a new place to gather for those who love a long lunch and a lively dinner in the dedicated restaurant and bar opening in February.

The change takes effect immediately, with the team coming on board a few weeks ago and working onsite now as the estate transitions to its new identity – so weddings and big celebrations are already tasting the Pravino spirito.

All events will have a generous, lively Italian character with plenty of interaction at events with pasta finished in a wheel of Parmigiano Reggiano, skewers cooked over open coals and cannoli filled to order. Interactive food stations, roaming desserts and tables made for sharing will bring an energy to weddings, corporate events and private celebrations across the estate.

The next arrival is Cucina, Pravino’s Italian kitchen and bar, which will open to the public in February and is taking bookings now.

Taking over the former estate restaurant, Cucina will offer a relaxed, family-friendly setting that flows from the dining room into the gardens and across the field lawns. Gelato carts, outdoor bars and live music on weekends are part of the vision, making more of the estate’s outdoor spaces and giving people plenty of reasons to settle in.

Guests will be just as welcome to drop by for a drink and a bite as they will be to gather for a full meal. There will be room for long lunches with friends, family afternoons on the lawn and a bowl of pasta when that is exactly what the day calls for.

Head chef Jason Lear brings experience at Pilu at Freshwater, Grossi Florentino, Café Di Stasio and Stefano’s in Mildura. Fresh pasta, made in-house using a dedicated pasta extruder, will be central to Cucina’s offering.

We have it on good advice that Jason has spent the last six weeks perfecting his focaccia, with plenty of frustrating days and nights along the way. He’s finally nailed it, and is putting it forward as Canberra’s best bread!
The gelato will also be made in-house with a full gelato-making setup at the estate, which brings us to the final point, and that is, Pravino Estate is a place for the full family experience. Kids are welcome to run themselves ragged after inhaling fresh pasta and gelato off the Bambini menu. In fact, they should probably be more excited about this than the adults.

But of course, the adults can be excited too. The food will carry the care and quality associated with Armada’s other venues including The Boat House and recently-hatted Beltana Farm, served in an easy-going environment that makes the estate somewhere to return to regularly as well as somewhere to celebrate.

Think entrees including Eggplant Caponata, Vitello Tonnato, Whipped Nduja with hot honey, Fried Zucchini Flowers with mozzarella and preserved lemon, and Western Australian braised octopus with braised chickpea, and  salmoriglio.

Pastas include Conchiglie with prawns, cherry tomatoes and basil, Mafalde Lamb Ragu, Potato Gnocchi with pork and fennel sausage, cavelo nero and smoked ricotta, and Agnolottiw with osso bucco, among others.

A pizza menu includes the Margherita with tomato, fior di latte and basil, the Gamberi with fior di latte, prawns, confit garlic, cherry tomatoes, lemon, and
parsley, the Diavola with  San Marzano tomato, fior di latte, hot salami, and chilli, the Capricciosa with San Marzano tomato, fior di latte, leg ham, mushrooms, olives, and artichokes, the Prosciutto and Rocket and the Nduja with Buffalo Mozzarella.

Mains include Tagliata di Manzo, a 300g beef sirloin with potato gratin and roasted shallots, half a Herb Roasted Chicken with peperonata and buckwheat polenta, Barramundi with a salad of kipfler potatos, green beans, olive and salsa verde, Pork Cutlett Cotletta with Fontina, San Daniele prosciutto, radicchio and fennel, and Parmigiana di Melanzane with eggplant, smoked mozzarella and basil.

Desserts centre around the fresh-made cannelloni, gelato and sorbetto, with a tiramisu featuring gianduia and roasted hazelnut. Thank you and goodnight.

Meanwhile, that iconic Canberra pop-up wine bar that used to roam around Kingston has found a new home at Pravino Estate and it will be rolling over the lush lawns and among the olive trees for fun events and relaxed weekends.

And Armada is  planning a special BentSpoke beer for the estate, along with wine on tap from Canberra winemakers. Think half or full carafes, refilled as you go, with a spot out on the lawn. Sounds perfetto.

Images by Keepsake Photography