Full Circle take over Wilbur’s Place, Potts Point

Cavatelli with tomato and clams

Cavatelli with tomato and clams

The popular pop-up restaurant team is back with a new Italian installment for the summer.

Full Circle has turned being around for a good time rather than a long time into something of an art. The team of former Vini staffers (chef Daniel Johnston, floor manager Tom Merryweather and cheesemaker Kristen Allan) made friends fast with their celebrated Sydney pop-ups, Chippendale's The Eat In, and Alfio's in Leichhardt, and this summer they'll strike again with Wilmer.

Slated to open 1 December on the site formerly known as Wilbur's Place in Potts Point, Wilmer will see Johnston cooking alongside former Alfio's chef Harry Levy in something of a summer fling.

Both cooks have been doing a French(ish) thing over the past year - Johnston at Restaurant Hubert and Levy at Bar Brosé - but Johnston says they've both been hankering to get back to the cooking they're most passionate about: Italian. "We share a mad love for the south from the time we've both spent there," says Johnston. "We can't wait to get back in the kitchen together and cook this style of food."

In the past Full Circle has been all about set menus and BYO, but Wilmer will be an à la carte affair, complete with wine list and all. "Given the tiny space, we'd much rather try and create a bustling, flow-in, flow-out pasta and table wine-style vibe this time," says Johnston. The restaurant seats around 15 inside, with another 12 seats outside for walk-ins.

The chefs have laid hands on a pasta extruder from Italy and there's talk of firing up the old bread oven, too. The menu is likely to change once or twice a week, or "as it suits", depending on what's available.

Warm ricotta and greens.

Dinner might start with house-made ciabatta and warm ricotta, followed by artichokes alla giudìa, gnocchi with nettle and pecorino, and mulloway with shellfish butter. On another day, it might be shell beans and clams, say, ahead of aged beef rump with anchovy mayo. On the sweet side, desserts will lean to the refreshing likes of roasted peaches with zabaglione, a simple almond tart, or a slice of cold watermelon. "Boom," says Johnston. "Holidays."

Wilmer will call on neighbours and friends to get involved on the drinks side. Near-neighbours Room 10 do the filter coffee, and Adelaide Hills winery Manon is blending the house wine. "I've spent time in Italy and all around Europe, and when I come back I'm always disappointed you can't get half a litre of table wine," says Johnston. "It's not super-special but it's tasty and really good with an awesome bowl of chewy extruded pasta."

Wilmer's opening hours are still being finalised, but dinner is expected to run Monday to Saturday from around 5pm, and there's potential to do the odd-Sunday lunch.

"We hope to bring the good vibes, cook some killer food and 'make party', just for the season," says Johnston. "Like a great trip for three months, with your friends." Sign us up.

Wilmer opens 1 December at 36 Llankelly Pl, Potts Point, NSW. 0401 829 216, restaurantwilmer.com.au 


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Three Blue Ducks to land in Brisbane this April
Guy Grossi will open a Roman restaurant in Perth this April
A look inside Charlie Carrington’s new restaurant Colours by Atlas
Toby Wilson is hosting taco degustations in Sydney
A new phase for Carlton Wine Room
Now open: Moor's Head Carlton
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...