A stunning new waterfront Italian restaurant has opened in Barangaroo
The kitchen is led by group executive chef Michael Chang (ex-head chef at Maydanoz), joined by Sicilian-born head chef Giuseppe Pappalardo. Fresh pasta is a focus here, with the menu featuring five shapes each day – from bucatini to calamarata, casarecce, pappardelle and caramelle – paired with classic Italian flavours. Our pick is the pappardelle with Moreton Bay bug, cherry tomatoes and chilli oil.
Cold cuts, including LP's mortadella, are sliced to order at the bar – perfect for aperitivo hour. There are also a trio of steaks on the menu, starting from just $35 for 250g of Angus beef rump cap, served with a house-made mustard.
Other opening menu highlights include scallop crudo with blood orange and bagna cauda; calamari with soppressata and XO; sardine fritte with smoked salt and cod roe dip; and beef tongue with salsa verde. Don't want to choose? The $65 set menu should do the trick.
Drinks-wise, the holiday-coded Italo Punch features spiced rum with apricot, passion fruit, pineapple and barrel-aged bitters, while the bright, citrusy Sgroppino sees vodka paired with house-made lemon sorbet, fresh lemon and prosecco for fizz. Or head straight to the 200-strong wine list, which features drops from Tuscany to Piedmont and Umbria.
Find out more here.
Address: Shop 11/33 Barangaroo Ave, Barangaroo NSW 2000
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