The home of Australia's Chef Hat Awards and Readers Choice Awards
03 9870 84...03 9870 842203 9870 8422
11 Maroondah Highway,Croydon VIC
New Menu Launch
19 Apr to 19 Oct
autumn/winter menu launch Thursday 19th April
2 Jul to 24 Dec
lunch menu available Wednesday to Sunday!
Enjoyed a superb meal at Casalinga. Each dish had varying tastes, textures and colours that appealed to our palette in every way. An enjoyable evening was had by all. Would certainly go back to try other enticing items on the menu.
My husband and I went for lunch today and we were very impressed. I am a Coeliac and don't usually have much of a selection but the gluten free options were fantastic. Thoroughly enjoyed our meals and will definitely return. The service was exceptional too we would highly recommend.
We had a meal there yesterday and the experience was as fabulous as ever. The food is the equal of high class restaurants in Melbourne and is much better value. For us the oysters are always a must - so creative and delicious. The entire menu is interesting, seasonal and enticing. The staff are professional and very obliging and the environment excellent. We have never had a bad experience there and would highly recommend it.
Food 4/4 StarsSetting 4/4 StarsService 4/4 StarsValue 4/4 Stars
Had dinner there on Saturday night (Rib Eye steak black garlic butter and red wine jus with Waldorf Salad and Fat Chips). Just as spectacular as ever. Sensational food as reasonable pricing. My wife had the dessert special of Sticky Date Bread and Butter pudding which she thinks is the best she has ever had. The food is better than virtually every city restaurants I have eaten at.
Good quality and selection of meals, improved since new owners/ chef have taken over
Experience contemporary European cuisine in Croydon at Casalinga, a smart casual venue bringing city food to the country. Since taking helm of the kitchen in 2010, Casalinga Chef Andrew Abrams has delved to all corners of the globe, using international inspiration to craft a menu full of fresh flavours. The result shines in share plates like the Cointreau cured Kingfish with beetroot lavosh, dill crème fraiche, mandarin segments and tendrils or perhaps opt for mains like the miso marinated porterhouse with sweet potato fondant, Baby King Brown mushrooms, chive cream, teriyaki reduction and wasabi leaves. Desserts at Casalinga cannot be missed, with choices like the hazelnut orange pudding with bacio mousse, brandy snap, orange chocolate ice cream, toffee hazelnuts and whipped cream.
Macadamia and hay smoked confit pork belly with clarified butter fried pomme Parisienne, garlic and lemon sauteed purple kale, compressed apple and young berry stock sauce.
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