Ormeggio takes a Spanish detour

Oysters with melon and dill

Oysters with melon and dill

Australia's best new Spanish food is at an Italian restaurant?

In the beginning Ormeggio was all about the food of Alessandro Pavoni's homeland in Lombardy. "I am focusing on the cuisine of the lakes area of northern Italy, because it's the regional cuisine that runs in my blood," he said when it opened in 2009. Since then the brief has broadened considerably and the Trip Through Italy tasting menu served in recent years at the Sydney two-star has roamed from Sicily to Sardinia, the Veneto to Valle d'Aosta and back again.

As of November it'll roam further still, to a region so distant you might not call it Italy at all. So much, in fact, so that the new menu is called A Trip Via Spain.

Should we brace for spag Bol tapas and paella panini? Not quite, say Pavoni and Ormeggio head chef Victor Moya. Moya is from Valencia (his family is Andalusian), and he says the three years he worked at top-flight restaurants in Italy plus the six he has spent working with Pavoni have made him feel his cooking is as much Italian as it is Spanish.

Bottoni filled with jamón Ibérico cream

"It's not fusion that we want to do so much as an exploration of the synergies between our two countries in their dishes, products and traditions."

Translated into practical terms that means eight waves of small dishes including a take on ajoblanco, the Andalusian chilled soup, made with peanuts, black grapes and Spencer Gulf prawn ravioli, and a remix of Ormeggio's beloved bottoni that replaces the liquid parmesan filling of the pasta with a jamón Ibérico cream.

Ormeggio's ajoblanco

Having a chef from the home of paella running the kitchen at a restaurant famed for its risotto means that rice is going to be part of the picture, too, regardless of the flag being flown. In the Spanish trip that means carnaroli cooked in a paella pan in a scampi and mantis shrimp stock and served with lightly smoked scampi and a seaweed aioli.

If Manchego chips, bacalao al pilpil, and saffron crèma Catalana aren't your idea of Ormeggio fun, fear not: the Italian good times are still on offer in the Ormeggio Signatures and vegetarian menus. But if you want to enjoy something of a detour, Pavoni and Moya are very excited by the opportunity to show you something new. "We loved the Trip Around Italy," says Moya. "This is just a new way for us to have fun."

A Trip Via Spain is available for $176 per person from 8 November 2017. Ormeggio, D'Albora Marinas, Spit Rd, Mosman, NSW, (02) 9969 4088, ormeggio.com.au


Newsletter

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

Latest news
Byron Bay gets a Chinese barbecue restaurant, Duk
10.11.2017
Royal Mail Hotel unveils Wickens
09.11.2017
Our favourite dishes: November 2017
03.11.2017
The perfect Christmas present for every gourmet
03.11.2017
New York’s Eleven Madison Park has a new look
30.10.2017
Ormeggio takes a Spanish detour
30.10.2017
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.

Listen
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...