Bacco Osteria e Espresso, Sydney

Bacco Osteria e Espresso is the latest addition to the Angel Place laneway dining district. A cafe/espresso bar in the morning, morphing into a full on restaurant by midday, its small menu is inspired by seasonal ingredients, house-made everything and regional Italian dishes. The food here is simple, delicious and allows the ingredients to shine. Case in point: the artichoke hearts draped over a bed of creamy stracciatella cheese, drizzled with olive oil and served with crostini. Keep an eye out for the specials, like the hand-dived wild Port Phillip scallops which were superbly sweet, and served grilled on the shell with garlic and butter. We ordered all the pastas which were incredible. I thought the standout dish would be the spaghetti alla chitarra with sea urchin (don’t get me wrong, it tasted amazing and reminded me of Chinese ginger and shallot crab, in a good way!), but my favourite was the gnocchi with pistachio and pecorino – a recipe straight from executive chef Andrew Cibej’s nonna. I guess there really is nothing that compares to an Italian nonna’s food!

TL;DR: Italian osteria that prides itself on showcasing local, seasonal produce with amazing house-made pastas.
Favourite dish: Gnocchi, pistachio and pecorino
Would I return?: Yes, most likely for the pastas!

Bacco Osteria e Espresso
2–12/1 Angel Pl
Sydney NSW 2000
Ph: + 61 2 9235 3383
Open Monday to Friday, noon to late; Saturday, 5:30pm to midnight

Artichokes, straciatella – $18
Wild Port Phillip scallops – $24
Spaghetti alla chitarra, sea urchin, beach banana – $28
Bucatini, pippies, nduja – $26
Strozzapreti, goat and guanciale ragu – $26
Gnocchi, pistachio, pecorino – $24
Roasted broccoli, house-cured bottarga and chilli – $12

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