Waking up for a 2am feed may sound familiar to many, but for Head chef Olivier, it’s about bringing back to life a 100 year old mother dough which underpins the remarkable flavours of “not just another Italian” but THE ITALIAN.
Poor Surry Hills might be feeling a bit neglected as this crack-team of restaurant superstars chose up ‘n coming Willoughby to raise their new bambino.
Dan Sofo (owner of Firefly Bars) & Adam Lyons (manager Walsh Bay Firefly) have created a sleek glass fronted theatre of food with an open kitchen and wood fired oven taking centre stage. A welcoming embrace is created by rustic brick work, banquette seating and mismatched plates your Nonna would approve of.
Olivier’s planetary wanderings (ex Pier and Alain Ducasse) are evident as he brings the magic of Italy’s regions to life, integrating the ethos of ‘local’ into every mouthful. From biodynamic flour to funghi, free range pork to happy Goulburn hen eggs, this isn’t just good food, it’s food which makes you feel good.
The balanced menu is broken into pasta and pizza (all made in house). Unmissable soughdough, warm woodfired fennel grissini with olives are the perfect aperitivi. Almond butter doused ricotta gnocchi will create a fork war. Deflect attention with Rigatoni or a refreshing insalada da cavolo popping with pine nuts.
Pizza are the real deal (take outs have kept the phones hot every night), and you’ll find it hard not to choose Rosso with Proscitto or Bianco with Fontina dotted with fresh sage leaves. Gelato changes daily, with lemon the pick of the day.
The all-Italian wine list may stop you from collecting those air miles – it says a lot about a restaurant which serves luscious Puglia Sangiovese at $6 as their house wine. After all, who needs Italy with a piece of it on your doorstep?
The Italian
191 High Street Willoughby North 2068
T: 02 99675468
Open: Tues & Wed from 5pm to 9:30pm, Thur & Fri Noon -3pm & 5pm – 10pm, Sat & Sun from Noon – 10pm. Takeaway (pickup only) is available
