Piato
By Kirsty Nancarrow
The most common reaction from diners at Piato when plates arrive at the table? “Wow” … and that’s even before they’ve had a chance to taste their food.
Piato has been a beloved part of the waterfront dining scene in Cairns for several years, but a change in ownership last year has given the restaurant a new lease on life.
The creative presentation of each dish by French-trained head chef Lionel Batin showcases the mouth-watering ingredients and brings the Mediterranean menu alive.
The elegant beetroot-cured swordfish with fried capers and Far North Queensland finger lime ‘caviar’ is almost too pretty to eat, but delectable on the palate.
Piato’s managing director Vivek Ponugoti has had a passion for food since he was a child, growing up around his mother’s amazing cooking in southern India.
“My family has always been involved in hospitality businesses, so I got to know a lot about the ups and downs of the industry and the importance of good service from a very young age,” he says.
Vivek came to Australia as a 21-year-old in 2019 to study a Masters in Information Technology.
He was working as a retail manager on the Gold Coast when he seized the opportunity to take over Piato in April 2022.
“The views are stunning, and I saw huge potential to take the restaurant in a fresh direction and create more of a fine-dining experience,” Vivek says.
If you haven’t visited Piato for a while, you’ll be pleasantly surprised by its classy new look, with tablecloths, linen napkins, and new staff uniforms to complement the impeccable service.
“We want to get to know our customers and make them feel like they are part of our family,” Vivek says. “There’s a lot of attention to detail, from the first greeting and throughout the dining experience, which to me is as important as the quality of the food.”
The friendly staff take pride in explaining the menu and provenance of the produce as well as making sure any dietary requirements are met.
Locally sourced seafood is at the heart of Piato’s menu and dishes change seasonally to present the best produce available.
The succulent hot and cold seafood platter is Piato’s signature dish, and the latest incarnation features octopus, crab, prawns and barramundi fishcakes with a Mediterranean touch.
Customer favourites such as the tender, eight-hour slow cooked beef cheeks in red wine, and confit duck with risotto and pea puree, are available year-round.
Piato has a well-stocked bar including local gins and beers, as well as wines from Australia, New Zealand and France.
Picture-perfect desserts are created in-house and are complemented by locally made Licks ice cream.
The lemon tart is at the more savoury end of the spectrum; a sticky date pudding with gooey caramel sauce is a nod to the sweet; and the subtle, airy tiramisu sits classically in the middle.
Piato has recently been remodelled to create a more open dining space, allowing customers to relax and spend more time enjoying great food, service and company against the picturesque backdrop of the Cairns Marina and Trinity Inlet.
There are plans to introduce live music and theme nights focusing on the cuisine of particular regions as Piato continues to build its reputation for superior dishes and impeccable service.
The highly awarded restaurant is open for lunch and dinner seven days a week.
During the day, Piato is a perfect spot to catch up with friends or business colleagues over lunch, with five $20 specials on offer including a glass of wine or soft drink.
In the evening, Piato is a prime location to catch the tropical breeze and watch the boats bobbing on the water while sipping on a refreshing cocktail.
“It’s not a matter of coming, eating and going,” Vivek says. “We want people to stay and have a leisurely and memorable experience, so they fall in love with Piato and come back again and again.”
