One of Sydney’s oldest wine bars is ushering in its 21st year with a luxurious multimillion-dollar fit-out.
Brothers Anthony and Julian Izzillo formerly ran Wildfire in Circular Quay before shifting to De Vine seven years ago.
The Izzillos wanted to remain true to the roots of De Vine, choosing to stick with the bar’s signature moody interior, preserving the venue’s brick accents and polished floor boards, which remained untouched during the renovation.
“In terms of the layout, we have opened up the space while creating distinction between the wine bar and dining room,” says Anthony.
“We have added new carpets, brass fixtures, granite benchtops, and Champagne-tinted mirrors throughout the venue.”
Head Chef Timothy Fisher has joined De Vine after time at Osteria Lucio, channelling rustic Italian dishes throughout the offering – think Wagyu beef ragu pappardelle with smoked pancetta; king prawn and Balmain bug risotto; and a tiramisu for dessert.
The bar has more than 500 wines on offer curated by Julian as well as the largest selection of Amaro in the Southern Hemisphere, which encompasses more than 250 varieties.
“Our wine list focuses on artisan wines made naturally with organic and or biodynamic farming principles,” says Julian. “It draws heavily from Italy, together with small supporting roles from the rest of the world.”
De Vine Food & Wine is open Monday to Saturday.
