Maurizio Di Ciano started his passion for Italian fine foods working the kitchens of Abruzzo at the age of ten. Maurizzio family grew up in the small village of Lanciano . Established in the 8th Century formerly known as Ancient Anxanum, the city of the Frentanese, has contained for over twelve centuries the first and greatest Eucharistic Miracle of the Catholic Church and a rich cultural and culinary heritage.
Maurizio's big break from the kitchen happened at the Savoy in the mid 80's where he was one of Eighty kitchen staff., when he decided to break the rules to make guest happy. He heard the waiter argue with the Sous Chef when a customer wanted more vegetables, As they were still arguing, Maurizio cooked up some Italian Vegetables and served the guest, by the time the argument finished and the waiter returned to the guest he was shocked to find him happy and eating plenty of vegetables. The next morning the Executive Chef called Maurizio to the office, where he was expected the worst but was in fact complimented and promoted to table chef serving clients such as Frank Sinatra , Sean Connery and Madonna .
Returning home after a few years working in several leading 5 Star Hotels in Europe in the early 90's, Maurizio worked for one of the largest mobile catering trucks in the World 13 metres long and able to cater up to 1,000 meals an hour. This was fine Italian cuisine not fast food and after being contracted to 'Formula One Motor Racing' he toured Europe with his amazing Semi Trailer Kitchen following 'Formula One' to San Marino, Monaco, Monza, Imola and many more. After a five year circuit, he decided to moved away from life on the road to work in Switzerlands resort town of Interlaken. Missing the sunshine a friend suggested he visit Perth where he came over on a work Visa. Seeing so many opportunities with the fresh produce grown in Western Australia, he packed up and moved to Australia.
Specialty Italian food doesn’t just happen: it requires time, resources, dedication and an incredible team who cares about preserving quality from preparation to food display.
Based on a traditional Italian concept, our dishes change every day (hence our name!) and are chosen based on what our team finds at the markets each morning – so you’re guaranteed fresh, delicious eats every single time.
Maurizio Di Ciano fell in love with this concept in his early days as a young chef. The process, the taste and the community all had him looking to share the experience with his beloved clients in Perth.
After countless days of hard work, in October of 2017, No Menu Finest Italian 448 opened its doors and Maurizio’s long-time dream was realized, changing the Italian food community in Perth forever.
No Menu proudly serves traditional and regional Italian food and pastries, baked in house each day.
At No Menu, we’re about serving only the best. We promise to pour our hearts into carefully creating each dish. We hope you agree that this extra time and work is totally worth it. The proof is in your mouth.
When you visit us, you’ll be given an iPad to view our daily live menu. We go paperless when it comes to the daily menu because at No Menu, the menu changes everyday.
We pride ourselves on our degustation menu, with courses to cater for all tastes and budgets. You can choose from a five courses degustation to our famous eight courses degustation and you will be pleasantly surprised every time.
If there’s just the one dish you’re hankering to try, you can also choose from daily A La Carte Menu offering some classic and authentic Italian dishes.
Still not sure what to order? Our friendly team will happily make some recommendations, so all you need to do is order a glass of wine, sit back and relax as we take you an a culinary journey!
Explore the flavours of Italy with our eight course degustation special. Let our Executive Chef Maurizio Di Ciano bring you on an authentic culinary journey of Italy. as you relax , enjoy a glass of wine anf get serenaded by classical piano playing in the background. There is nothing more romantic for a dinner out than to escape to Italy for the night.