What's On
NYE at Johnny’s
From Friday 22nd at noon Johnny’s Green Room reopens seven days for walk ins. Our summer DJ program returns in November Thursdays to Sundays. Open daily from 12pm. This Summer we’re back for good.
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TEX MEX TAKEOVER
Put Sunday 11th April in your calendar. And join us for an out with the old – in with the “New el Paso” A Texas-Takeover by hospitality heavyweights Chris Watson (Watsonthebbq) & Casey Wall (Bar Liberty & Capitano). Think burnt brisket hard shells and killer quesadillas, complete with Pidapipo Gelato Tacos and $11 Pints Garage Project Golden Path. Free entry. 12pm until sold out.
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SNAG PARTY
Smash Sausage & Peppers New York style at our Italo BBQ Snag Party this Monday. Dj’s Andras & Toni Yotzi playing sounds in the sky, Pidapipo Pop Sticks and $8 Johnny’s Spritz ALL DAY.
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JOHNNY’S $10 PIZZA MONDAYS
As if you needed another reason to visit the rooftop. Every Monday from 12pm till late we’re making the entire pizza menu $10. Alongside Johnny’s classic and house cocktails, local and imported beer on tap and easy-drinking wines. Bring your friends. The good-time essence of Johnny’s lives on.
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NYE 2020 ON THE ROOF
Four courses, Aperol Spritz, Live DJ’s and performance art. Farewell 2020 like it’s 1995. Book here.
AND THE MENU…..
Appellation oysters, lemon
Prosciutto, stracciatella, melon
Kingfish colature di alici, blood orange
King Prawn arrosticini, pecorino, black pepper
Lamb rack & verdure with roast potatoes
Baby gem, white balsamic, pangrattato
Cannoli Siciliano, pistachio
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Appellation oysters, lemon
Prosciutto, stracciatella, melon
Kingfish colature di alici, blood orange
King Prawn arrosticini, pecorino, black pepper
Lamb rack & verdure with roast potatoes
Baby gem, white balsamic, pangrattato
Cannoli Siciliano, pistachio
Rigatoni alla Norma Recipe by Mitch Orr of CicciaBella, Bondi
PREPARATION TIME: 30 minutes
COOKING TIME: 20 minutes
SERVING: 6-8
INGREDIENTS
160ml extra-virgin olive oil, plus extra to serve 4 garlic cloves, thinly sliced
800 gm canned whole peeled tomatoes
1 tsp dried oregano
1 large eggplant (about 500gm), cut into 2cm cubes
600 gm rigatoni
1 cup (loosely packed) basil, coarsely torn, plus extra to garnish 2 buffalo mozzarella balls (125gm each), coarsely torn
METHOD
- Heat 50ml oil in a large saucepan over high heat, then reduce heat to medium, add garlic and cook until golden (1-2 minutes). Add tomatoes and oregano, season to taste and cook, breaking down tomatoes with a spoon, until sauce thickens (5-10 minutes).
- Heat half the remaining oil in a large, deep frying pan over medium-high heat and fry half the eggplant until golden and tender (5-7 minutes). Drain on absorbent paper or in a colander and repeat with remaining oil and eggplant. Add tomato sauce and keep warm.
- Cook fusilli in a large saucepan of boiling salted water until al dente (10-15 minutes), then drain, reserving a little pasta water.
- Add basil, mozzarella and fusilli to tomato sauce and stir to combine. If the sauce is a bit dry, loosen it with a little reserved pasta water. Serve drizzled with extra-virgin olive oil and scattered with basil.
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PREPARATION TIME: 30 minutes
COOKING TIME: 20 minutes
SERVING: 6-8
INGREDIENTS
160ml extra-virgin olive oil, plus extra to serve 4 garlic cloves, thinly sliced
800 gm canned whole peeled tomatoes
1 tsp dried oregano
1 large eggplant (about 500gm), cut into 2cm cubes
600 gm rigatoni
1 cup (loosely packed) basil, coarsely torn, plus extra to garnish 2 buffalo mozzarella balls (125gm each), coarsely torn
METHOD
- Heat 50ml oil in a large saucepan over high heat, then reduce heat to medium, add garlic and cook until golden (1-2 minutes). Add tomatoes and oregano, season to taste and cook, breaking down tomatoes with a spoon, until sauce thickens (5-10 minutes).
- Heat half the remaining oil in a large, deep frying pan over medium-high heat and fry half the eggplant until golden and tender (5-7 minutes). Drain on absorbent paper or in a colander and repeat with remaining oil and eggplant. Add tomato sauce and keep warm.
- Cook fusilli in a large saucepan of boiling salted water until al dente (10-15 minutes), then drain, reserving a little pasta water.
- Add basil, mozzarella and fusilli to tomato sauce and stir to combine. If the sauce is a bit dry, loosen it with a little reserved pasta water. Serve drizzled with extra-virgin olive oil and scattered with basil.