Tucked away under a set of escalators, a dark cosy Italian wine bar would be the last thing you expect in the lobby of Chifley Plaza. It is a very popular haunt for executives doting Italian suits during weekday lunches, but by night, it is an inviting space for a glass of wine or aperitivo with their amazing selection of Italian formaggi and salumi, and for those who love to indulge in long conversation – pick an intimate leather booth and graze through sharing portions of antipasti and beautiful mains. The kitchen is completely open, down to the marble bench top the chef uses to prep fresh hand made tortelli as we walked in.
We started off with some spuntini (snacks) – a warm bowl of marinated olives and my absolute favorite cheese from the formaggi selection. The stracchino was served with honey, dried figs, walnuts, sliced pear and toasted sourdough. Delightful.
STRACCHINO, OLIVE MARINATE
[left] Stracchino – Lombardia, cow’s milk, soft, creamy, mild. [right] Mixed olives marinated in extra virgin olive oil, citrus zests and herbs. Served warm or chilled.
For antipasti, I can never resist anything with truffle purée, so I opted for the deboned quail. The meat of the quail was cooked to perfection, the silky flesh against the rich dark truffle and port jus.
QUAGLIA RIPIENA AL TARTUFO
Deboned whole quail filled with a truffle purée, served with warm balsamic salad, saffron potatoes and port jus.
TERRINA DI MELANZANE
Layer of eggplants with parmesan and basil, served with crisp-fried zucchini flowers.
I should note that there was a good variety of vegetarian options on the menu. The eggplant terrine looked very impressive in presentation, but my friend did wish it was a warm dish as the eggplants were a little bland and flavourless. The smokiness that one usually gets with grilled eggplants did not shine through.
CAPRESE DI BUFALA
Classic caprese with Italian buffalo mozzarella and Roma tomatoes, drizzled with extra virgin olive oil and herbs.
For our main courses:
RISOTTO CON SCAMPI
Risotto in scampi bisque with scampi meat, red wine braised, julienned radicchio and terragon. Garnished with whole steamed scampi.
This dish has a lot of potential, but I do realise that with the size restrictions of the kitchen, my risotto was lukewarm by the time it arrived on the table and it lacked the sticky texture that risotto brings when freshly stirred on the stove (I could tell from the condensation on the plate that it had been covered for a while). The flavours were perfect and I love the addition of julienned radicchio. I’m keen to go back and give it one more try.
TORTELLI DI ASPARAGI
Tortelli filled with asparagus purée and fresh ricotta, served with montasio fondue and oven roasted cherry tomato compote.
Another vegetarian option which was very nicely prepared with fresh green flavours and a perfectly al dente pasta shell.
“CARNI”
ANATRA DUE COTTURE
Slow-roasted, deboned duck leg rolled in prosciutto, served with roast duck breast, celeriac purée, sautéed asparagus and honey sauce.
The carnivores of our group thoroughly enjoyed this rich and flavoursome dish. Dark sauces with honey, garnished with currants, with duck and prosciutto – perfect with a big glass of Shiraz.
“DOLCI”
TORTINO AL CIOCCOLATO CALDO
Tortino filled with warm chocolate, served with berries and vanilla sauce. But wait for it… the warn gooey centre makes you weak at the knees every time.
TORTINO (centre)
and the classic:
TIRAMISU
Classic Italian tiramisu, garnished with a dried sugared grapefruit slice, deep fried mint leaf and fresh strawberries. What a perfect way to finish!
The wall lamps are clusters of amethyst grapes which I quite like.
Crystal wall lamp
Bacco Wine Bar
Shop 3
2 Chifley Sq
Sydney 2000 NSW
Phone: (02) 9223 9552
