Sydney gets a new Italian landmark

Potato gnocchi with oxtail ragu

Potato gnocchi with oxtail ragu

Rosetta opens in the Sydney CBD.

Can Sydney ever get enough glammed-up Italian food? The team behind a rustic little trattoria (cough) from Melbourne called Rosetta are betting that too much is never enough. Opening Tuesday 15 August on Harrington Street in the northern CBD, the three-level eatery seats 90 in the main dining room, 60 outside on the terrace, 28 in the bar and another 50 on the mezzanine.

And how do they intend to fill these many, many seats? With the lure of Italian dining that is modern in its polish without going too tweezery - food that appears on the plate much the same way it reads on the menu, roaming Italy rather than the globe for its inspiration.

Inside Rosetta Sydney.

This being Sydney, seafood is a feature, whether it's in the raw options - scampi with blood orange, mint and pistachio nuts, say, or yellowfin tuna with salsa verde - through to calamari and zucchini fritto with lemon mayo, and whole fish grilled with salmoriglio or fried and served with pesto Trapanese, the almond-based salsa from Sicily. Spaghetti alla chitarra with king prawns and pistachio nuts, a signature from the Melbourne restaurant, is a welcome part of the opening line-up.

Crudo of scampi, blood orange, mint and pistachios.

You want more fresh pasta? You got it. That could mean the perfectly wintry and seasonal orecchiette with cime di rapa, anchovy, garlic and chilli, the luxury of agnolotti del plin stuffed with roast pheasant, veal and pork, or crowd-pleasers such as pappardelle with ragù Bolognese and strozzapreti cacio e pepe.

Burrata, grilled treviso and olive oil.

Unusually for a Sydney restaurant, milk-fed veal, sourced from northern New South Wales, will have substantial representation on the menu, appearing in osso buco with the classic risotto Milanese, in a cotoletta with rocket and parmesan, and veal rump grilled on rock salt.

Rosetta, 118 Harrington St, Sydney, NSW, (02) 8099 7089, Open lunch Mon-Sun noon-3pm; dinner Mon-Sat 6pm-11pm, Sun 6pm-10pm. Terrace Bar and Mezzanine Bar open daily noon-11pm.

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...