Ormeggio is a restaurant that I have an interest in for quite a while. It wasn’t until I did some reading up recently did I really get excited about eating here. There are some very well-credentialed chefs working in the Ormeggio kitchen. Of course there is Alessandro Pavoni (the owner and executive chef), i.e. the big tall Italian guy that my wife has a crush on LOL. Then there is the head chef, Federico Zanellato, who used to work at the 3-Michelin starred La Pergola in Rome (which I have already secured a reservation for in my Europe trip later this year hehe). And the pastry chef, Laura Ballester, who recently worked at a Michelin starred restaurant in Spain. So there are plenty of Michelin stars to go around at the Ormeggio kitchen! This is definitely something that gets me excited about dining at a restaurant, so I secured a reservation about a month in advance.
|The dining room|
|View from our table|
|The view from another table|
|Cool bottle of Santa Vittoria|
Today we went with the 3-course Saturday lunch for $59, plus a complimentary glass of wine. This is excellent value for a 2-hatted restaurant!
|Warm sourdough bread - freshly churned sour butter - sea salt|
First up, is bread, which, for me, is an essential part of the fine dining experience. The sourdough was great and how a good sourdough should be. The crust was crunchy, and the bread itself was soft and fluffy. I loved the freshly churned butter too. It was creamy and slightly sour.
|Cold pea emulsion – fresh peas – herbs – watercress – fermented beetroot|
|Tortelli filled with burnt eggplant - spicy pistachio - pyengana cheddar – mint|
|Shitake mushrooms – dutch cream potato – polenta croutons – pickled onions|
|Flinders island kangaroo Battuta - watermelon rind – amaranth - chorizo powder - fennel pollen|
This was my entrée, which is essentially a kangaroo tartare. I have never eaten kangaroo like this before and I was feeling a bit adventurous today so decided to try it. And I love it! This was a great dish with all the elements working so well together, giving a really fresh dish. The meat was nice and tender and has a slight gamey flavour. What I really like were the bits of vinegared watermelon rind, which gives the dish refreshing bursts of sweetness and sourness. I also liked the salty bits of chorizo powder.
|Pink snapper – macadamia – leek – jalapeño – samphire powder|
|Carnaroli risotto - buffalo mozzarella - tomato - capers - olives - basil|
Desserts was a very easy decision for us. We ordered one of each and doubled up on the carrot dessert.
|Carrot, fennel seed ice cream, farro cream, vinegar caramel|
|Amedei tuscan black chocolate - olive oil - sour dough - raspberry|
|Toasted rice gelato – rice and ricotta cake – earl grey – lemon|
|Cheese platter - crackers - condiments|
Highlight: I loved the risotto. The best risotto I have had in Sydney for quite a long time.
Lowlight: There weren’t really any lowlights at this meal. Out of a meal filled with mostly highs, my least favourite course was the pink snapper.
Overall: Ormeggio is a fantastic modern Italian restaurant. The views are stunning, the service is attentive and the food is awesome. I will happily dine here again and again. It is currently my favourite Italian restaurant in Sydney. 8/10 (Excellent)