Located in the former Bel & Brio space in Sydney’s Barangaroo, Bottega Coco has opened this week.
Pier Davide Maiuri has been appointed as executive chef and comes from time working at Sydney’s Luna Lu Bar & Dining and the Michelin-starred Imàgo restaurant in Rome.
Maiuri’s menu champions authentic Italian cuisine, while also taking a strong focus on sustainability using ingredients such as Marine Stewardship Council Certified seafood.
The menu features a range of starters, antipasti, pastas, mains, pizzas, and dessert, along with a breakfast menu.
Some of the dishes across the menu include an Acquerello Champagne risotto, glacier 51 toothfish with Banyuls vinegar, Pyrenees grain-fed lamb rack and Australian MB4+ Wagyu sirloin.
Vincent Gadan also joins the team as pastry chef serving up an extensive range of croissants and sweets across a dessert and patisserie menu.
Some of the highlights include the ti amo (macaron sponge with raspberry mousse), and a signature dessert inspired by the Sydney Opera House with a coconut sponge and wattle seed biscuit base.
The Bottega Coco team repurposed 80 per cent of the fit-out for the venue, but kept the bar, cellar, and patisserie spaces.
Bottega Coco is open for breakfast and dinner daily, and is located at 1/300 Barangaroo Avenue, Barangaroo.
