Last week, we made our foodies an offer they couldn’t refuse – ‘Dinner with the Godfather‘. The setting at Caffe Sicilia was eerily reminiscent of Louis’ Restaurant in the scene where Michael Corleone takes out Sollozzo and McKlucksy. Fortunately for us, on this occasion everybody made it out alive. Mafia references aside, we enjoyed a complete feast, indulging in five courses of authentic Sicilian delicacies.

An uncanny resemblance...

An Aperol spritzer was presented on arrival, a refreshing apretif to tickle the tastebuds and prepare us for what was to come. Lovely and aromatic herbed bread awaited us at the tables, accompanied by a fragrant olive oil and balsamic vinegar. The feast began, and first course kicked off with a pumpkin and Sicilian pecorino flan served with honey and walnuts. The crust-less tart was presented next to a subtle sweet pumpkin puree, which went perfectly with the combination of honey and walnuts.

Aperol spritz

Herbed bread with olive oil and balsamic vinegar

Pumpkin and Sicilian pecorino flan served with honey and walnuts

Next to arrive was my personal favourite, the San Daniele wrapped prawns on a bed of confit garlic and balsamic reduction. Big juicy prawns tasted sweet inside the salty prosciutto, complemented by the smooth and subtle confit garlic. The balsamic reduction added a touch of piquancy, rounding out the flavours in the dish.

San Daniele wrapped prawns on a bed of confit garlic and balsamic reduction

Lobster ravioli dressed in a light thyme and seafood bisque and cherry tomatoes followed its crustacean cousins. Chewy parcels filled with generous chunks of lobster were served with a sweet tomato puree and light bisque.

Lobster ravioli dressed in a light thyme and seafood bisque and cherry tomatoes

The final savoury course delivered a seared fanned 30 day aged sirloin steak with a burnt rosemary and green peppercorn oil served with Lyonnaise potatoes. The dry aged steak was cooked rare, seared lightly on the outside to seal in juices, the centre of each slice was pink and soft. The rosemary and peppercorn oil added subtle fragrant accents to the flavour of the beef.

Seared fanned 30 day aged sirloin steak with a burnt rosemary and green peppercorn oil served with Lyonnaise potatoes

After a bit of seat shuffling to help to mix up our rather large group, we settled down with dessert - Sicilian chocolate cheesecake with a sweet orange glaze. The light cake sandwiched a layer of cream and nuts and was topped with a healthy coating of chocolate. The orange glaze added a citrus zing to the chocolate and cream flavours. It was a little dry though and lacked the spunk and flavour Sicilia’s pastries usually offer. A glass of Frangelico and lime was the perfect digestif, the fragrant hazelnut aroma of the liqueur with the tartness of fresh lime ended our meals on a divine note.

Sicilian chocolate cheesecake with a sweet orange glaze

Caffe Sicilia

628 Crown Street
Surry Hills, Sydney
NSW 2010

(02) 9699 8787
www.caffesicilia.com.au

Did you know we do corporate and private events at Secret Foodies? A little jealous of our event? Shoot us an email to find out how you can host your own ‘Dinner with the Godfather’ for your friend or colleagues.  msdarlinghurst@secretfoodies.com.au

With dreadful winter weather upon us Secret Foodies could not have whisked us away to springtime in Holland sooner. Northern European restaurant and beer café Essen was our secret destination.

With heavy rain pounding the windows outside, our guests were warmed up with a ‘Dutch Quick Buck’. No, we’re not being rude. It was the name of the cocktail on arrival made with Ketel One Vodka, the renowned Dutch spirit.

Ketel One 'Dutch Quick Buck' cocktail

Not many Aussies would know what to expect from Dutch cuisine, I know I didn’t. To be honest, if you asked me to point out the Netherlands on a map of the world, I wouldn’t have a clue. Enter Geert Restbeer, the Netherlands-born head chef and owner of Essen. Moving to Sydney fifteen years ago as sous chef for the Intercontinental, he opened Essen six years ago. He has been serving up wholesome northern European food in Ultimo ever since.

Head chef and owner, Geert Restbeer

Knowing he was serving ‘foodies’ for the night Geert developed an authentic Dutch menu. With a selection of traditional Dutch ingredients he didn’t Aussie-fy the experience and plated dishes exactly as they would back home.

Croquette appetisers with dijon sauce

The first course featured an iconic Dutch ingredient – picked herring. Some may be deterred by the concept of pickled fish but the combination of salty flavours of the herring with the sweetness of the homemade pickled beets was delicious. A dab of the creamy Dutch mayonnaise sauce made the dish.

North Sea herring in white bread with homemade pickled beets

The main course featured a braised veal blade slow cooked to perfection, incredibly soft and melt-in-your-mouth. To accompany the veal was a side of fried pickled cauliflower and Dutch cream potato mash blended with soft goats cheese, for a modern twist to the otherwise traditional staple.

Braised veal blade with Dutch cream potato mash and soft goats cheese, served with pickled and fried cauliflower

Dessert was a unique concoction of dried yoghurt and ricotta. The delicate and creamy cheese was complemented by a sweet and tart rhubarb and strawberry compote.

24hr dried yoghurt and ricotta served with rhubarb and strawberry compote

Melbourne brewers East Ninth Brewing provided drinks to accompany the menu: a refreshing Fog City cloudy apple cider for the entrée and Doss Blockos pale ale for the main. I think I’ve found my new favourite cider!

The upstairs area was warm and homely, with exposed stone walls and kitsch Dutch memorabilia decorating the space. My standout dish of the night for me was the pickled herring.

But enough about what I think, lets hear what our foodies thought…

Essen Restaurant and Beer Cafe

133-135 Broadway

Ultimo, Sydney

 NSW 2007

T: 02 9211 3805

www.essenrestaurant.com.au

Waves of déjà vu from a previous Secret Foodies filled my mind as yet again we host a secret dinner party at 160 Flinders St, Paddington. Those who dined at Morgan McGlone’s French Bistro, Flinders Inn would barely recognise the space. The mood has shifted from white tablecloths to dark walls, sexy lighting and a large open window peeking out on to the busy street.

Aperol Spritz

Sicilian born Fabio Alacqua has brought a little piece of Sicily to Sydney with a focus on fresh, seasonal produce and a style of authentic cooking inspired by the centuries old food market, La Vucciria in Palermo. Having trained in Barcelona, Fabio had worked in top restaurants near his hometown of Milazzo before coming abroad.

What brings him to Sydney? It’s a beautiful tale of boy meets girl. A Sicilian chef meets a Sydney fashionista (and now wife Stephanie). It was Fabio’s dream to open his own restaurant in Australia and so together, they did. They opened a restaurant, and then had a baby. Not part of the plan managing two babies at once but who said life was simple?

Arancini

So many people would go past this restaurant every day and if it weren’t for a basket of chili’s out front you’d probably blink and miss it. For those curious enough to make a booking or walk in I suggest you time your arrival. Staying true to Italian tradition 5-7pm is aperitivo hour (the equivalent of our happy hour but with better food than beer nuts).

We start our evening with an Aperol Spritz, an aperitif originating from Italy’s north, made with Aperol and a splash of prosecco. There are tapas on the bar for guests to nibble before we take our seats. It is an unexpected busy night and our (very Italian) bartender is rushed off his feet.

Veal carpaccio with rocket

Crunchy prawns and calamari

The theme of tonights dinner is focused on street food you would find in the markets of La Vucciria. Dishes are designed to be shared amongst friends so grab a small group and embrace the Italian way.

We are spoilt with choice and volume at this dinner and practically try everything on the menu from arancini to eggplant involtini and two different types of fresh homemade pasta. Sicilian diets are seafood rich with tuna meatballs and stuffed grilled garfish on tonights menu. The veal carpaccio and slow-roasted grass-fed lamb satisfies our meat eaters and everyone seems pleased with dessert, especially the baked Amaretto figs with lemon ricotta cream.

Pasta alla norma (with salted ricotta and eggplant)

Fresh homemade pasta with prawns, pistachio pesto and tomato

Slow-roasted grass-fed lamb with pumpkin

Stuffed grilled garfish

The wine list offers both Italian and Australian wines but we stay true to the Italian experience with this evenings dinner. A dry white from Tuscany, Rocca della Macia is light and fresh with a slight hint of almond in the aftertaste while the Nero D’avola, a rich red hailing from Sicily and full-bodied.

Frangelico with lime

Tiramisu

Baked Amaretto figs with a lemon ricotta cream

La Vucciria and friendly neighbourhood restaurant with good food and warm hospitality at a reasonable price. Perfect for small groups and starting your night with a few spritzers and tapas before dinner. I’ve added it to my recommendations list of authentic Italian. But enough about what I think, let’s hear what our foodies had to say.

xxMs Darlinghurst

Chef/Owner Fabio Alacqua

La Vuccuria

160 Flinders Street
Paddington, Sydney
NSW 2021

T: 02 8068 5598

http://www.lavucciria.com.au/

There was pig. There was cider. We had sunshine and the balmiest night Sydney has seen in months. Secret Foodies hit Bondi Beach last Saturday for a good old fashioned backyard barbie. A few months ago I met up with our friends Sam and Rich from Batlow Cider at their office on Hall St. Out the back was a sun drenched yard with striking tress casting shadows on overgrown grass. We HAD to do a Secret Foodies here.

It was a risky call. The weather has been less than pleasant of late and another outdoor event was at the mercy of Mother Nature. Fortunately, our weather prayers and chants were answered with nothing but sunshine.

We love Batlow Cider at Secret Foodies so the beverage choice was easy, as was the location once we mowed the lawns. So, what goes well with apple cider? Pig of course! We had close to 70 guests arrive at the secret location and a whole pig on the spit fired up and cooking away for 4 hours before the ‘ceremonial carving’.

Many cases of Batlow Cider and some Nudie Juice later it was time for dessert. As if the pig wasn’t exciting enough, a small fight almost erupted over the last mini tub of Ben & Jerry’s Chocolate Chip Cooking Dough. As for myself, I’m more of a Chocolate Fudge Brownie kinda gal.

Did you know we do corporate and private events at Secret Foodies? A little jealous of our Pig & Swig event? Shoot us an email to find out how you can host your own Pig& Swig Secret Foodies for your friend or colleagues. msdarlinghurst@secretfoodies.com.au

Eau De Vie is the place where Sydney-siders in the know go for a carefully crafted cocktail. A special bottle of champagne opened by sabre before your eyes. It’s where bartenders become scientists and performers each night for a thirsty crowd. It’s all about the drinks, not so much the food. It’s the perfect place to start or finish your night. So, what do you do in between?

Owner Sven Almenning has teamed up with Graham Ette of Etiquette Catering to present The Roosevelt. You’ll find it in Potts Point, a suburb most know for expensive properties, hot new restaurants, bars and home to Sydney’s ‘in crowd’. Few would believe it was once a hub for shady exploits and Sydney’s notorious underworld characters of the 1940s.

In recent years the art deco style building was a French restaurant called Après. Very civilized considering it first opened as The Roosevelt Club and was owned by Sydney gangland figure Abe Saffron. Also known as “the boss of the Cross” and “a Mr Big of Australian crime” Saffron was a heavy weight crook in the Kings Cross red-light district. He was in the business of black-market alcohol and made a lucrative trade at The Roosevelt.

Our Garden salad

The bar seems fairly legit these days but it still carries the old world charm of the 40s. Enter the main bar and you’ll find small antique tables scattered to the left, a drinks cart in the middle and a shiny new bar to the right. It’s all about table service at The Roosevelt, so sit back and wait to be served. It’s a shame there are no seats at the bar, often the best part of a night is watching the experts at work.

When our Secret Foodies guests arrive anticipation mounts as they sip their cocktails. Questions start flying. Where are we eating? Where are the tables? A few guests have already had a drink in the new bar but no one has seen the restaurant.

Bondi Beach

It’s time for dinner. A door opens next to the bar and guests enter the dining room. There’s room for up to 36 people over two long communal tables. The first course is sitting in crystal bowls set in the long ice filled grooves of the polished black marble tables. A salad of shaved fennel, carrot, celery, citrus wedges and tomato cloud sounds fairly straightforward. Look a little closer, nothing is, as it seems at The Roosevelt, expect the unexpected.

Each of the five courses has been thoughtfully matched with a unique cocktail. The salad is paired with a refreshing watermelon and tomato nitro punch with chili, Ketel One Citroen, St Germaine and lemon juice.

Tropical North

Dinner at The Roosevelt is an interactive experience. Yes they have amazing cocktails and intriguing food. It’s the two combined that makes this place unique.

Since the rise of Heston Blumenthal a lot of restaurants have tried their hand at molecular gastronomy. Some have succeeded and others should have stuck to the KISS approach. There is nothing simple at The Roosevelt but by no means is this experience stupid.

The Roosevelt BBQ

The current degustation menu is all about summer with dishes such as the Bondi Beach combining calamari with apple, ginger, nashi and pineapple paired with champagne cocktail. The Tropical North starts boiling in the kitchen and continues to your table with scampi cooked in a kaffir broth with seaweed, served in a young coconut.

You won’t find wine on this menu it’s all about cocktails. But surely the wagyu beef with banana leaf bundel, desiree potato and natural jue would taste great with a bold red wine? Not in this restaurant. Here you’ll try the Roosevelt Red made of house sweet vermouth, Johnnie Walker Gold Label and pine smoke. It will challenge your taste buds.

Pavlova

Graham and the team have a knack for taking classic dishes and turning them upside down. The Roosevelt’s version of pavlova is far from traditional but it’s the matching pavlova shake that will be most memorable. With Ron Zacapa, palm nectar, banana liqueur, cream and scorched meringue it is the ultimate drinkable dessert. If only it was as easy to recreate at your next bbq.

Pavlova Shake

The Roosevelt is like your favourite art gallery. You go there to see new exhibitions every few months. The menu changes with the seasons and like a particular artist you may like that season’s menu so much you go back again and again while it lasts.  Generally though it’s not the type of place you’d go once a week. It’s perfect for birthdays, corporate functions and celebrations. I imagine before long the private dining room will be booked with groups every Saturday night for the next six months. I suggest you get in early.

But enough about what I think, let’s hear what our foodies have to say…

Sven and Graham

The Roosevelt

32 Orwell St , Potts Point

For booking phone 044263226 or email phoebe@eaudevie.com.au

http://www.theroosevelt.com.au/ or https://www.facebook.com/TheRooseveltSydney

Open Mon-Sun 5pm-12am

You would have thought planning an outdoor event in Sydney at the start of February would be a relatively safe bet. Think again, Mother Nature has an ulterior motive this year ripping us off with non-stop rain. We had romantic intentions of hosting a unique event under the twinkling stars on a balmy summer evening. We’d dine by candle light in the middle of Centennial Park’s perfectly manicured grass and enjoy some of Sydney’s finest food.

At least one part of our master plan came to fruition. The food at Centennial Dining is worth battling a soaked umbrella and wet toes. Enter via the Woollahara Gates on Oxford St and take the long road veering right until you reach the floor to ceiling glass walled restaurant. For those brave enough to follow my instructions there was champagne on arrival and the lure of warm hospitality.

Staying true to our theme ‘Cooking Under the Stars’, the chefs were set up outside, yes they were under umbrellas and yes, we’re sure high up in the cloudy sky there were some stars. Standing in the dining room, looking out across the beautiful green park, prawns lined up on the BBQ, a drink in hand I thought, this is going to be a good night. After all, at least I wasn’t out running, leaping and stretching in the rain like half of Sydney’s crazy fitness junkies.

Yamba prawns and mango salsa

Head Chef Dwight Peters joined Centennial Dining just over two months ago and is here to stir things up. With a focus on locally sourced produce he aspires to educate diners on the concept of ‘paddock to plate’ and strengthen the relationship between supplier and diner. Dwight has been cooking since the age of six and worked with his mother and brother, both chefs, on cruise ships for years before working in five star hotels. Now with children of his own he enjoys foodie road trips to the fish markets and regional farms to teach his kids.

We had our own mini lesson with Dwight elaborating on the evening’s menu. To start, we had an amuse bouche of Yamba prawns and mango salsa. Perfectly cooked on the BBQ before our eyes and plated so delicately this was a great start before moving on to the entree. The Jasmine and miso cured kingfish, pea flowers, watermelon, ponzu dressing was almost too pretty to eat. I’m glad I did though, the sashimi style kingfish was very fresh and the watermelon really worked although I’d never tried the two together until that night.

Jasmine and miso cured kingfish, pea flowers, watermelon, ponzu dressing

Grange beef tenderloin, charred eggplant, cep and rosemary jus

mushroom gnocchi

For mains we had the Grange beef tenderloin, charred eggplant, cep and rosemary jus. This was a highlight dish of the evening with enticing presentation and strong flavours. My beef was cooked just right and I made sure I got every drop of the rosemary jus with the roast potatoes. For those non meat eaters, a mushroom gnocchi was on offer.

young coconut panna cotta, tuille and raspberry sorbet

For dessert we had young coconut panna cotta, tuille and raspberry sorbet. I only wish the panna cotta was bigger as I absolutely loved it. Can I have the recipe please chef? Even those who don’t normally love dessert enjoyed this dish, though most were unsure whether to eat the flower or leave it as decoration. As with all good restaurants, if it’s on the plate it’s edible.

Centennial Dining is open 7 days a week for breakfast and lunch. It’s available for hire any night for a truly inspiring evening. I’ll be back, rain or shine.

But enough about what I think, let’s hear what our foodies have to say…

xxMs Darlinghurst

Head Chef Dwight Peters

Centennial Parklands Dining

Grand Drive, Centennial Park

02 9380 9350

Open 7 days, 8am – 4pm

Available for private bookings 7 days/evenings

http://www.cpdining.com.au

The best way to kick off a new year is to remember the things that matter most in life. Time to take a moment and enjoy friends, family and even the company of strangers. Not Bread Alone in Crows Nest has been sharing the foodie love for over 11 years serving loyal customers for breakfast, lunch and dinner. Tucked off Pacific Highway I’m sure hundreds of people have driven past this restaurant, many more would have dined here. The leafy trees shade the outdoor tables and this particularly balmy night called for alfresco dining.

Owner, Barbara Lloyd could easily be everyone’s adopted aunty. The one whose house you love to visit because you know you’ll get spoilt with home cooked treats, delicious wholesome meals and if you’re lucky a goodie bag for the road. Barbara’s mother owned gourmet cafes decades ago and food was always a way expressing your love for one another. Those beliefs have been passed on and shine through at Not Bread Alone.

Our first Secret Foodies event of the year is all about sharing. The entrees certainly brought people together as did a glass of 2011 Forest Hill “Highbury Hill” Chardonnay. Seafood platters with sautéed prawns, whitebait fritters, salt and pepper squid, grilled fish and mussels were laid one each table. Then antipasto plates with smoked salmon, leg ham, Danish feta, roast vegetables and dip. Try the assorted breads including bruschetta, garlic and pesto bread. They go really well with the antipasto.

seafood platter

antipasto plate

assorted breads

For mains we had barramundi with sweet potato, baby bok choy and a sweet chilli and coriander butter. My favourite main dish was the perfectly cooked eye fillet steak with sautéed mushrooms and a red wine jus. Another favourite was the baked chicken breast wrapped in proscuitto and pesto with a red capsicum sauce. For the pasta lovers the roast pumpkin risotto with mushrooms and spinach hit the spot. Barbara buys all of her fruit and vegetables fresh from the markets daily. The watercress and orange salad and mixed steamed vegetables made it obvious. The Smith & Hooper Cab/Merlot Wrattonbully SA 2005 went particularly well with the steak and risotto.

eye fillet steak

baked chicken breast

barramundi with sweet potato

roast pumpkin risotto

mixed steamed vegetables

watercress and orange salad

One of the best parts of dining at Not Bread Alone is the dessert menu. Just as most of us thought we couldn’t fit in another bite the dessert platters arrived. Crepes with fresh strawberries and maple syrup, fresh raspberry crème brulee with tuille and rhubarb and apple crumbles served in individual dishes. My favourite dessert was the chocolate brownie with chocolate sauce. A glass of the 2005 Yulumba late harvest Viognier Wrattonbully desert wine was a great match.

fresh raspberry crème brulee

rhubarb and apple crumbles

chocolate brownie with chocolate sauce

crepes with fresh strawberries

To finish our night Barbara offered her own blend of coffee roasted on site. What’s in it? She won’t tell, top secret. We’re not the only ones who like to keep hush hush.

At Not Bread Alone you’ll find honest Australian fare with comforting portions at a decent price. There’s no pretension and it’s certainly not fine dining. It’s your local neighborhood restaurant that consistently serves good food.

But enough about what I think, let’s hear what our foodies have to say…

Barbara Lloyd, Owner

Not Bread Alone

Shop 2, 376 Pacific Highway, Crows Nest

02 9966 9788

Breakfast Mon-Sun 7.30am-5pm

Lunch Mon-Sun 11am-5pm

Dinner Mon-Sat 6-11pm

http://www.notbreadalone.com.au/

“Tonight Secret Foodies is at a place starting with O. You’ll find it at D’Albora Marinas, The Spit, Mosman. See you there at 7pm. xxMsD”

After the sixth person walked into Orso and asked for Secret Foodies I’m sure the restaurant owner was ready to start throwing plates. There is only one hated restaurant at The Spit in Mosman, I’m sure, but apparently it’s not the only one starting with O.

Thankfully everyone made it across the road to Ormeggio at the Spit where Secret Foodies’ Italy By The Ocean dinner was waiting to erupt. I’ll admit this Italian restaurant is not the easiest place to find. Miss the sharp turn off to the car park and you’ll find yourself driving over the bridge and on route to Manly. You’ll also have to saunter past a showroom full of luxury boats only to be met by more beautiful boats bobbing next to your dinner table. I want a boat.

Back to Ormeggio…

It’s not the sunniest day in Sydney but despite trickles of rain every window is open facing the ocean. A cool breeze flows through the restaurant and we’re handed Bellini’s. Inside the restaurant is simple with white table clothes, wooden chairs and warm lighting. Who needs OTT fit outs when you have enviable views? Likewise, why be distracted when the food satisfies your attention?

smoked salmon espuma, pork head terrine, crispy bread

Alessandro Pavoni is from the Lombardy region of Italy and for a more regional dining experience you must try his latest restaurant Spiedo in the CBD Westfield. (See Secret Foodies review). At Ormeggio you’ll find a more modern approach with inspiration for many regions of Italy.

A clear bowl of smoked salmon espuma is placed on the table next to small squares of pork head terrine and crispy bread. The espuma looks like taramasala and I expect a thick consistency but it’s light as mousse with salted capers on top. The terrine is delicious but I don’t see it on the menu. This special starter should be a feature.

tiramisu di baccala, Ling fish, Dutch cream potato spuma and crispy polenta

My favourite dish of the evening is the tiramisu di baccala, Ling fish, Dutch cream potato spuma and crispy polenta. It is the least attractive dish of the night and other creations by Alessandro are ‘prettier’ but not as flavorsome. The texture is soft and creamy with crunchy pieces of polenta on the bottom. Have with a cold glass of Collezione Pinot Grigio 2010 and you’ll be in heaven.

organic grass fed wagyu beef battuta with burnt enoki, crispy amaranth and oyster mayonnaise

The organic grass fed wagyu beef battuta with burnt enoki, crispy amaranth and oyster mayonnaise is light but hard to finish. A smaller portion would have sufficed. I also can’t drink a whole glass of the Fattoria di Calappiano Lungarno 2009 which is rather heavy and not for my palate.

ravioli filled with romanesco broccoli, anchovies and capers

The ravioli filled with romanesco broccoli, anchovies and capers should be savored. There is a lot of flavour with sweetness from the cheese and the right amount of salt from the capers. It’s matched with my second favourite bottle of the evening the Borgo Cipressi Montepulciano D’Abruzzo 2010. At $8 a bottle it’s the sort of wine you could drink all night or buy a few cases for unexpected visitors.

My tastes are rather rich though in food and wine, as I love the heaviness of the smoked biodynamic veal rump served with vegetable ash, spring onion, bone marrow and thyme oil. I also love the $80 bottle of Sensi “Sabbiato” Bolgheri 2009, a beautiful red I WISH I had cases of just laying around the house for unexpected visitors.

amedei chocolate and coffee ‘Barbajada’ caramel gelato, almond and mint crumble with tokay reduction

Our wines for the evening are courtesy of Angelica and Scott from Direct Wine Cellars. Young, ardent Italian wine importers with a beautiful story of how they ‘fell’ into this business after a chance encounter with a wine maker in Tuscany. It’s a romantic story and it’s obvious they are passionate about the wine they sell.

They don’t disappoint with a beautiful sticky to finish. The Sensi Vin Santo Del Chianti 2004 is sweet without being too sweet and overpowering like some dessert wines. Much like the egg on the nest, an artistic dessert. It looks like a boiled egg but taste like light, fluffy bliss and the fairy floss is fun fun fun.

passionfruit and raspberry jellies to finish

You’ll walk away from Ormeggio comfortably full without the heaviness Italian food sometimes imposes. I love Ormeggio for the picturesque views, attentive staff and beautiful food. It’s so good you could almost expect it to be a little pretentious and slightly intimidating, perhaps reserved for ‘special occasions’. Instead you’ll find an inviting space, accessible to those who appreciate fine food. It’s also child friendly (there’s a cute baby next to us sipping vino…I mean, eating mashed pumpkin). Add it to your list Italian Food Lovers!

But enough about what I think, let’s hear what our foodies have to say…

Alessandro Pavoni

Angelica from Direct Wine Cellars

Ormeggio at the Spit

D’Albora Marinas, The Spit, Mosman 2088

(02) 9969 4088

http://www.ormeggio.com.au/

Direct Wine Cellars

http://directwinecellars.com.au/

(02) 4773 4400