Situated within the former Bel & Brio area in Sydney’s Barangaroo, Bottega Coco has opened this week.
Pier Davide Maiuri has been appointed as government chef and comes from time working at Sydney’s Luna Lu Bar & Eating and the Michelin-starred Imàgo restaurant in Rome.
Maiuri’s menu champions genuine Italian delicacies, whereas additionally taking a robust deal with sustainability utilizing components similar to Marine Stewardship Council Licensed seafood.
The menu incorporates a vary of starters, antipasti, pastas, mains, pizzas, and dessert, together with a breakfast menu.
A number of the dishes throughout the menu embody an Acquerello Champagne risotto, glacier 51 toothfish with Banyuls vinegar, Pyrenees grain-fed lamb rack and Australian MB4+ Wagyu sirloin.
Vincent Gadan additionally joins the crew as pastry chef serving up an in depth vary of croissants and sweets throughout a dessert and patisserie menu.
A number of the highlights embody the ti amo (macaron sponge with raspberry mousse), and a signature dessert impressed by the Sydney Opera Home with a coconut sponge and wattle seed biscuit base.
The Bottega Coco crew repurposed 80 per cent of the fit-out for the venue, however stored the bar, cellar, and patisserie areas.
Bottega Coco is open for breakfast and dinner each day, and is situated at 1/300 Barangaroo Avenue, Barangaroo.