It's all about the taste.

Italian to the bone, Tony was born in Abruzzo on the Adriatic coast of Italy. He grew up with the wonderful flavours of the Italian seaside which he now translates into a modern cucina without losing the heart of Italian flavour. He is renowned for creating ‘taste memories’ and for the lingering, exquisitely balanced flavours in all his dishes. Asked to describe his food, Tony will tell you it’s ‘simply Sassi’. Food critics have noted that Tony achieves great results by not overworking the fresh ingredient – it’s simple and it’s ‘sassi’.

‘It’s cuisine 2000 years in the making, but as modern as the wireless broadband connection in the room. It’s not museum food from Sassi’s Italian heritage (he hails from Abruzzo on the mid Adriatic east coat of the country), rather a sensitive, intelligent reflection of this location, the produce underpinned by rock solid technique. His crisped salt and pepper gamberetti, small prawns, come with native finger lime. The mushroom risotto is scented cleverly with locally smoked mozzarella (and wild saffron milk cap mushrooms in the season). Local seafood appears in a seafood stew of amazing depth and clarity of flavour, an homage to the town of Pescara and the region of Sassi’s birth.’   - Matthew Evans writing about Sassi SMH August 22, 2008

From our clear North Queensland waters come abundant catches of Barramundi, Coral Trout, Tuna, Leader Prawns, Bugs and Mud Crabs to name but a few.

From our kitchen, inspired hand made pasta and exotic sauces are created daily.

With attentive and professional staff and a wonderful selection of wine you are assured of a special tropical memory.

Why not join us and see for yourself. You’ll be in good company.