A new Italian restaurant promising lighter, low-carb sourdough pizza will open in Caloundra on December 13.
Bianco Italian Cuisine and Bar is led by seasoned restaurateur Ibrahim Haddad, 43, known for Il Vento in Mooloolaba and Brisbane’s Il Verde.
“We love being the new kid on the block,” Mr Haddad said.
“Caloundra has so much growth potential and we’re excited to bring high-quality, Italian food to a new audience – at prices that make it accessible for everyone.”
Backed by a team with more than a decade of experience at Brisbane’s Eat Street Northshore, Bianco aims to combine authentic Italian flavours with a relaxed coastal feel.
“We want guests to feel instantly at home – greeted with a warm smile, the aroma of wood-fired dough and the atmosphere of Italy by the sea,” he said.
The restaurant’s point of difference is its modern sourdough pizza, made using a fermentation process and high hydration levels that create a dough lower in carbs and easier to digest.
“Our meat and seafood are sourced locally, while the core ingredients that give our dishes their authentic Italian character are imported directly from Italy,” Mr Haddad said.
“We make all pasta and pizza dough in-house daily, following techniques refined through years of experience.”
Signature dishes include a house-made ricotta gnocchi and a wagyu beef carpaccio.
The restaurant is located inside Bianco, Caloundra’s new luxury apartment development by local developer and builder RCQ.
“Their vision for a warm, high-end dining and bar experience aligns perfectly with the calibre of our development,” RCQ director Ric Peterson said.
“Caloundra is evolving and this is exactly the kind of energy and investment that reflects its future.”
