Takeaway
Takeaway
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For 25 years we’ve been making our own pizza dough and hand rolling the pasta, and we’re as passionate today as we were when we first started. We’re very proud to be recognised as one of the North Shore’s favourite pizza places.
We place our continued success in the hands of our passionate and committed staff who make the Borruso’s experience so much fun to be a part of.
Fabbrica presents a modern take on traditional Italian food. We turn the volume up to create approachable dining experiences with friends and family in our Sydney venues.
Today, you can enjoy the Fabbrica experience at four buzzing locations – Sydney CBD, Darlinghurst, Newtown and Chatswood. In Rozelle and Coogee, you’ll find Fabbrica Bread Shops serving up fresh sourdough bread, topped focaccia, sweet treats and more.
Found in the newly redeveloped Chatswood Chase centre, Fabbrica Chatswood is our first pasta bar in the North Shore. As well as the Fabbrica classics, like lightly fried zucchini flowers filled with mozzarella and ricotta and drizzled with hot honey; and spaghetti cacio e pepe, we’ve also got several new dishes, exclusive to Fabbrica Chatswood.
There are little balls of suppli al telefono (mozzarella filled and fried risotto balls that stretch as you pull them apart); spaghetti tossed through lemon butter with raw scallop and caviar; and lumache shells with Diamond clams in a white wine herby sauce, to name a few.
It’s walk in only, so you can drop in anytime.
There’s also a kids menu for our littlest pasta fans – from suppli to cheesy spaghetti or tomato trottole (a pasta shape that looks like spinning tops), and a selection of juices and soft drinks.
Aperitivo Hour runs from 3pm to 5pm daily, swing by for a spritz!
Hoo & Tu’s Kitchen is a hawker-style restaurant led by Chef Wayne and his wife Cindy. Inspired by the vibrant Chinese hawker stalls of Asia — known as “dai pai dong” in Hong Kong and Malaysia — our restaurant brings together the flavours of Malaysia and Taiwan in a warm, welcoming local setting.
Chef Wayne, originally from Malaysia, brings many years of experience in wok cooking, while Cindy, originally from Taiwan, shares her love of authentic Taiwanese flavours. Together, we offer a menu that celebrates both Taiwanese favourites and Malaysian-style Cantonese wok classics. Our kitchen comes alive with the aroma of wok-hei stir-fries, homemade radish cake (loh bak gou), handmade tofu, and dishes enriched with Chef Wayne’s signature XO sauce.
Our menu blends texture and flavour in balanced harmony, featuring comforting dishes such as Homemade Taiwanese Braised Pork Rice (Lu Rou Fan) and Hainanese Chicken Rice. Guests can also enjoy Taiwanese Three-Cup Chicken or explore our XO-infused specialties, including XO Pipis with Crispy Vermicelli and Claypot XO King Prawns with Glass Noodles.