Zini Contemporary Gelateria, CBD
Parmigiano-Reggiano and pesto don’t instantly come to mind when you think of gelato flavours, but Matteo Zini, founder of Zini Contemporary Gelateria in the CBD, likes to push the envelope. His four La Macelleria stores in Brisbane feature more traditional flavours, but at Zini he wanted to do something different. A multi-sensory experience reveals itself in the blue vanilla, which is traditionally flavoured but coloured blue with butterfly pea flowers; the peppery sensation of the raspberry and black pepper flavour; and the surprise of the citrus in the yuzu Earl Grey. At its core, Zini is about good gelato made the traditional way in a Cattabriga vertical gelato machine, which was invented in Zini’s native Bologna. Zini also caters to the coffee crowd with a morning espresso bar, with a blend for black coffees and one for milky.
Ventuno, Walsh Bay
Ventuno isn’t just for the theatre crowd – owner Bill Drakopoulos (Ormeggio at The Spit, Ripples, Cafe Bondi) wants to bring this tucked-away pocket of the city to life. The richly textured dining room’s burgundy leather banquettes, bentwood chairs around intimate tables, eccentric art collection and view of Walsh Bay give the newly renovated venue an element of drama. Chef Adam Spencer is staying true to the venue’s previous incarnation as an Italian restaurant. There are lighter dishes of carpaccio, and burrata with woodfired capsicum and green olive salsa, and mains include porchetta served with cavolo nero beetroot and fennel puree; butterflied baby snapper; and squid ink spaghetti with seafood. For anyone not heading to a performance at the Roslyn Packer Theatre across the road, Ventuno is a lovely spot to settle in for the evening to sample the wine list and order substantial dishes that require time to cook, such as the whole lamb shoulder or the bistecca alla fiorentina.
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SIGN UPThe Savoury Dining, Penrith, Campbelltown and North Strathfield
The Savoury Dining’s swift rollout over the last year has defied pandemic economics. Marketing manager Khoi Nguyen says it’s because of its unique offering: all-you-can-eat Vietnamese food. Prices range from $35.90 for an adult, to $7.90 for a child aged four to six, and you’ve got two hours to eat as much as you like. The dishes are similar to what you’ll find in Vietnamese restaurants around Sydney, and much of the menu eschews strictly traditional recipes to incorporate Australian food trends and ingredients. Entrees include street food-inspired dishes like grilled beef with betel leaf relish served on rice noodle sheets; banh xeo; fish balls with satay sauce; and deep-fried, spiced cauliflower. Bo luc lac (stir-fried beef cubes and vegetables served with lime and pepper dipping sauce), grilled pork vermicelli and beef pho are some of the mains. There are locations in Penrith, Campbelltown, North Strathfield, and a diner at Warwick Farm is coming soon.
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Pumphouse, Darling Harbour
Darling Harbour institution Pumphouse has had a makeover that’s updated the 1891 heritage building and its classic pub-grub menu. The same craft beers are still available, but head chef Anthony Kirk has created a new menu that encourages groups to gather and share. Ocean trout tartare with squid-ink crisps, Vannella burrata, and Sydney rock oysters are some of the smaller dishes, while the sharing platters – which are served on beeswax-preserved boards handcut in Orange – each cater to a different crowd. The “Bushman” includes locally made Australian cheeses and cured meat; the seafood platter includes calamari, oysters and charred king prawns; and the vegetarian board celebrates fresh produce with bullhorn peppers, roasted heirloom carrots and stuffed zucchini flowers. There are also mains such as steak frites, a brisket and chuck burger with truffle fries, and fish’n’chips. Eat inside and take in the industrial fit-out that highlights the architecture of the former hydraulic pumping station, have a craft beer on the pretty rooftop terrace or choose a chef’s table experience in the private wine room.
Cali Kitchen, Manly
Cali Kitchen has taken over the top floor at Donny’s Bar in Manly, bringing a southern California atmosphere to the Manhattan-style loft space. The inspiration is SoCal street food with an Australian spin. Tacos are stuffed with crispy haloumi or pulled pork, southern fried chicken is served with a tangy Cali Baja sauce, and the delicate kingfish ceviche is topped with pressed green apple dressing and eschalots. The drinks list has plenty of tequila-based cocktails, a selection of mezcal, and a succinct beer and wine selection. The newly opened space is ideal for weekend long lunches, when it’s bottomless Margaritas and three-course feasts for $75 per person.
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