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January news

2019-02-15

COCOS HAS NEWS FOR YOU
https://us19.campaign-archive.com/?u=0632e215240abdc9ec734fce6&id=93d8ea04b7

Friday Lunches are a Thing
After almost a decade in business, we are finally doing lunches.
The Coco’s Tray Lunch is available every Friday, from 12pm to 2.30pm, and is built around a casual Italian workers' lunch: grab your tray and select 3 plates (a rotating selection of seasonal goodies: think pasta, antipasti and dessert - yum!). $35 per person including a glass of vino (or $30 for no wine). Be there or be square. AND, we stay open from 2.30pm for drinks, so you can park up for the afternoon! Read more.

Date Night Monday
Every Monday night, tables for two can get dinner and drinks for $100 per pair, including entree, main, dessert, wine and liqueurs (or mocktails and sparkling water if that's your jam). Each menu is themed for a region of Italy so you get to try dishes we haven't served at Coco's before. Keep an eye out on Instagram for the latest Date Night menu.

Need a Party Venue?
Coco's has some new spaces you might want to check out. Our courtyard is fantastic for casual catch-ups or our private dining room for special occasions. For private lunches of 30+, or for larger dinner groups (10 to 25), we'll seat you in the heart of the action in the main dining room. Visit our website or email Mandy at [email protected]

What We're Playing…
A soundtrack of sweet beats from Masego, BJ the Chicago Kid, Mac Miller, Adina Howard, Denzel Curry and more is getting play at Coco's this month. Here's access to our playlist so you can enjoy it at home. Listen now.

Open from 4pm!
You asked for it, now it's happening. Knock off early and be the first to grab a table and enjoy cheap drinks, panini and antipasti, or pasta in the sun. See you soon!

Coco's Polenta Chips Recipe!

Ingredients:
1.25L water
350g fine yellow polenta
50g parmesan, finely grated
75g butter
1tsp rosemary, picked and chopped
2 garlic cloves, minced
1 pinch chilli flakes
1 Tbsp salt

Method:
Bring water to the boil with the salt, garlic, butter, rosemary and chilli. While boiling, add polenta and parmesan in a steady stream, whisking constantly (you must work quickly otherwise the polenta will start to stiffen and it will be hard to achieve a smooth consistency). Cook on low heat, stirring constantly, for 20 mins. Check seasoning then spread mixture evenly on a greased tray making sure it is flat. Cool down and cut into 7cm x 1cm sticks. Heat a deep-fryer to 180℃ and fry in batches until golden.