The Doltone House Group has just launched a brand new food emporium named Signorelli Gastronomia. The family owned and operated company has a significant portfolio of waterfront entertainment and catering venues, including Jones Bay Wharf and Darling Island Wharf. Signorelli Gastronomia is located on the lobby floor of the new Accenture building in Pyrmont on a lovely waterfront location, not too far from the Good Living Grower’s Markets (held every Saturday). Good living described the location to be similar to Harrod’s Food Hall in London, but I would say it’s a lot less commercial, with a familiar Italian family touch.

Wine room (left), Cheese room (right)

They described it to be a place where “visitors can buy, taste and learn about high quality food and drink… enjoy foods grown within a 100mile radius of Pyrmont that respects local farmers, maintaining a menu that is seasonal and diverse“. The space consists of a shop which stocks gourmet products such as cured meats, fresh pasta, premium gelato and dried herbs; a dining area that seats no more than 30, with mostly bar or communal table seating; a wine room and a cheese room. I appreciated the open layout of the place as we sat close to the pizza station, watching the chef kneading pizza dough on a floured marble bench.

Being day three of opening, there were the much expected service hiccups, but the staff were all incredibly friendly and the service was professional. With our sore heads from the previous night’s activities we were craving some hearty Italian food.

We ordered the ham hock and foie gras terrine served with watercress, baby carrots and toasted sourdough to start, which was delightfully flavoursome, and less rich than the usual chicken liver parfait served by other restaurants. The addition of the baby carrots inside the terrine was a nice touch (perhaps it made me feel healthier?).

A selection of fresh oysters (Pipe Clay, St Helens and Sydney Rock), some served with prosecco granita.

The aroma from the pizza station got the better of us. It was like our minds were read, and the waiter came around and offered us a sample of some freshly made garlic pizza that just came out of the wood fire oven while we were waiting for the next course.

For our mains, I opted for the tagliatelle that was on the specials (something that our waiter initially forgot to mention, but I had overheard the dish mentioned for the next table and changed my choice due to food envy). It was served with chorizo, dried chilli, ricotta and wilted sprouts. This is normally a little too oily for my liking, but it sure hit the spot.

My partner, equally fragile at the time, opted for the sage crumbed 250g veal cutlet with wild rocket, fresh lemon cheeks and capers, fried to perfection with a batter full of flavour.

And what better side dish than the duck fat fries with smoked sea salt? The smoked sea salt added a wonderful dimension, like it had been barbecued over wood chips. I’m sure the smoked sea salt can be purchased from their store. The chips however, I thought were too chunky to be enjoyed, unlike the version from Sean’s Kitchen.

The squid ink risotto, Hawkesbury cuttlefish and soft poached hen’s egg from the next table looked salivating, with the soft centered yolk oozing into the warm rice. One should always leave a reason for a second visit!

There was a great selection of desserts on the menu which I also thought should be saved for my second visit, so we ordered an Affogatto for a quick sugar and caffeine hit. Little did we know it was going to be so fun!

The affogatto was served in a mini copper pot

Instead of the usual liqueur poured in with the ice cream and espresso, the frangelico was encased in a jelly membrane which explodes in the mouth, made with a method of spherification a technique made famous by Ferran Adria.

My only complaint is that the ice cream melted much too quickly and it should have been pressed down and frozen with the copper pots.

James, the chef brought over a few additional “shots” of these jelly explosions that had a bit more kick to the ones inside the dessert. He informed us that they will be holding classes for this new and modern style of cooking later on, which could be quite fun.

Whist we were eating, we spotted a giant block of cheese with a diameter of a barrel that was being carefully divided for the cheese room, and it turned out to be Sovrano di bufala (aged buffalo milk cheese) – one of my favorites! I bought plenty to stock up and share with friends.

Signorelli Gastronomia proves to be a promising food emporium with authentic Italian cuisine and fantastic gourmet products, similar to the style of Fratelli Fresh and Bacco Wine bar.

Along with the grower’s markets, could Pyrmont be the next food hub?

Signorelli Gastronomia
48 Pirrama Road
Darling Island Wharf
Pyrmont NSW 2009
Tel: (02) 8571 0616
www.signorelli.com.au

Chef Nathan Sasi (ex Rockpool) has designed a sharing menu that takes our palette on a global journey with spices from Spain, Middle East and Africa, while still maintaining his focus on the freshest seasonal local produce. Everything is designed to be shared, and each section of the menu is stylishly categorized with Peruse, Bite & Devour and Savor.

Peruse consists of dishes you can graze with flat bread and a glass of wine while you wait for the rest of your friends to arrive. We selected (clockwise from top) Manchego w Membrillo, sliced Iberico jamon (cut to order), baba ghanoush and house made sheep’s milk labneh – beautifully prepared and full of flavour.

Tasting Dishes

Oysters (3)

The flesh of the kingfish thinly sliced, the flavours delicate with Spanish influences, prepared “En escabech” (marinated with a citrus vinaigrette) and served with a fennel and soft herb salad.

Hiramasa Kingfish "En Escabech", Fennel Salad

From Spain we transcend into Arabia, with grilled king prawns marinated in chermoula. I’ve always known chermoula to be a Moroccan spice, but Sasi has given it a ras el hanout style, which in Arabic means “head of the shop” or the best spices one can offer. Infused with paprika, cumin and coriander it really transcends your taste buds into the spice markets. The watercress against traditional tabbouleh gave it a modern twist. It was delightful!

Chermoula King Prawns w watercress tabbouleh

This was my favorite intermission of the night - that day’s addition to the menu: Artichoke soup with scallops and white truffle oil, warm, creamy and just perfect for the cold winter air.

Artichoke Soup

For the main event, we shared the daily special of lamb kofta to continue our Arabic journey. Kofta is somewhat like a cigar shaped meatloaf, moulded around sprigs of rosemary. It is served with pickled vegetables, mint and onion salad and yogurt dipping sauce.

Lamb Kofta

Who could forget dessert? Aptly named as “savor”.

The olive oil and pistachio cake with yogurt sorbet and sumac (another Arabic spice) strawberries was not overly rich and a wonderful way to end things with a sweet note. The sumac strawberries were very popular with the girls!

Olive oil and Pistachio Cake

But the Sesame seed and orange blossom cohibas with rioja poached cherries is a clear stand out from the rest. The tactile “cohiba shell” encased a silky orange blossom filling is more enjoyable eaten by hand, alongside the cherries with the satisfying “pop” as the stem is pulled off.

"Cohibas"

And just when we thought we were well and truly fulfilled, Manager Mikee Collins sends out some irrestible Moroccan doughnuts with spiced custard…

Moroccan Doughnuts...with a Turkish MochaTurkish Mocha

That was language of spice class 101. I’ll be back to take more lessons.

Jone’s Bay Wharf
Shop 120
26-32 Pirrama Rd
Pyrmont 2009 NSW

Phone: (02) 9518 4884