Canberra’s culinary and event destination is reborn
An iconic Canberra dining experience
Express Lunch
Indulge in a delightful Express Lunch at Pialligo Estate, set on a picturesque property just 15 minutes from Canberra CBD and near Canberra Airport. Our express lunch menu, available exclusively on Thursdays and Fridays, offers two courses for $45, with a variety of delicious options including homemade soup of the day or apple and goat cheese frisée salad to start. For mains, enjoy our classic steak frites with café de Paris butter, pan-fried barramundi with French fries, or Warrigal green gnocchi with radicchio and gorgonzola. Perfect for a quick yet elegant dining experience, ideal for both business and leisure.
Enchanting venue, unforgettable moments
Events that leave a lasting impression
Executive Chef- Stefano Mondonico
With 17 years culinary experience, Stefano has carved a niche for himself, blending his Italian heritage with his Brazilian roots to create unforgettable dining experiences.
Stefano's journey began in his family restaurant in Rio at the age of 15. When he finished his high school he moved to Milan, Italy, where he received his formal training in gastronomy. His career took off in Milan at Noy Concept, and he soon found himself working alongside renowned chefs Sergio and Javier Torres at Eñe in Rio de Janeiro. Stefano's culinary odyssey continued as he moved to Sydney, taking on roles such as head chef at North Bondi Fish under the mentorship of Matt Moran, executive chef at Seta Sydney, and head chef at Gowings at QT Hotel.
His exceptional skills and dedication were recognized in 2023 when he earned his first Chef Hat from Good Food for his work at Gowings.
Stefano's cooking philosophy revolves around the principle that "less is more" when it comes to using great produce. He believes in highlighting the natural flavors of ingredients that have been meticulously cared for from farm/sea to table.
Operator- Anthony Whitehouse
Pialligo Estate is operated by Anthony Whitehouse, head of Create Catering, who has a long and distinguished history as a restaurateur extending back to the early 90’s in the United Kingdom, where amongst his many achievements, his restaurant, The Hole In The Wall, was awarded a Michelin Bib Gourmand. Since coming to Australia with his family in 2011, Anthony was General Manager of Compass Group before opening Create Catering, a company specialising in a diverse range of venue and event catering contracts.
Continually recognised by the Restaurant & Catering Association, Create Catering has taken out accolades such as Best Venue Caterer, Best Site-Contract Caterer for the Australian Museum in Sydney and Best Informal Restaurant in ACT for Westering at the Lake George Winery. Create Catering currently employs over 250 people at venues such as David Jones and Cricket Victoria. Anthony is also currently the chair for Zoofari, the annual fundraiser gala at Taronga Zoo.