Tasca is Italian for ‘pocket’, which perfectly reflects its style and location in the chilled beachside hub of Coolangatta. Tasca’s cellar list takes a shine to small-batch independent wine producers from regional Australia, Italy and Spain. There’s a mix of minimal intervention, organic and biodynamic wines swirled across the menu, along with producers that adopt old-world winemaking techniques to create a whole new wine experience. In the kitchen is South American-born chef Nicholas Zas, formerly of Melbourne’s Stokehouse, who has put together a simple and refined menu of modern Italian-style bar snacks, light plates and larger share plates.


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