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Cibaria Manly will be one of the hottest new openings of 2024, helmed by the Chef from Ormeggio at the Spit and a’Mare.

Pavoni envisions Cibaria as a culinary haven where European socialising seamlessly transitions from casual café moments to classy aperitivo gatherings, from a long lunch to a late night gelato.

“Cibaria embodies the essence of European warmth, inviting guests to savour the simple pleasures of life,” said Chef Pavoni.

Patrons can expect a curated menu experience, featuring various Italian ‘ria’ sections such as ‘braceria’, ‘forneria’, ‘spaghetteria’ and ‘pasticceria’, each offering distinct culinary delights.

Noteworthy is the collaboration with Ormeggio’s Victor Moya to deliver world-class gelato artigianale, available for takeaway from the beachfront ‘gelateria’ counter.

“Every dish at Cibaria is a tribute to Italy’s rich culinary heritage, we are committed to cooking Italian cuisine with its roots in tradition, yet a strong sense of local place,” added Chef Pavoni.

Follow the opening progress via Instagram @cibariamanly

As an appetiser to the summer opening, Chef Pavoni has shared with Traveltalk one of his favourite recipes.



This is a traditional dish from Alessandro Pavoni’s hometown of Lombardy, using the all’onda (wave) cooking method in which the pan is shaken back-and-forth to create a wave-like motion rather than stirring the rice.

This risotto is traditionally cooked al dente so the rice still has a bite to it, keeping the flavours of the dish very simple to let the truffle shine through.

Risotto is Alessandro’s favourite thing to cook and he’s very, very good at it! Since arriving in Australia in 2021 he has consistently been recognised as one of Australia’s top risotto chefs.

Truffle season is just around the corner so why not give this a go!

Serves 6 people


  • 2 litres chicken stock
  • 1 medium sized white onion, finely chopped
  • 450g Carnaroli rice
  • Salt flakes, to taste
  • 85g butter
  • 50g Parmigiano-Reggiano cheese, freshly grated
  • 20g Perigord truffles, grated with micro plane
  • 40g Perigord truffles, shaved very finely with a mandolin
  • Extra virgin olive oil, for drizzling


  1. Place chicken stock in a saucepan and bring to a simmer, reduce the heat to the lowest setting and cover the saucepan with a lid. Melt 50g of butter in a frying pan with high sides over a medium heat. Add the onion and cook slowly for about 5-8 minutes until soft but not coloured.
  2. Add the rice and a pinch of salt, and cook for 2-3 minutes, stirring constantly, until very hot but not coloured; it should start to smell toasty. Add just enough stock to cover the rice and cook for 14 minutes, gradually adding more stock, a ladle at a time as each one is absorbed, shaking the pan rather than stirring to combine. After 14 minutes start stirring regularly to allow the starch to completely come out for another 4 minutes.
  3. Remove the pan from the heat, cover and set aside for 1 minute. Add 35g butter, Parmigiano-Reggiano, grated truffles, and a drizzle of olive oil, then using a wooden spoon and shaking the pan, beat to create a creamy consistency, adding a little more stock if necessary to get the right consistency.
  4. Spoon onto flat plates and tap the plate gently on a tea towel-covered workbench to flatten out the risotto. Arrange shaved truffles on top of the risotto and serve immediately.