One of Sydney’s most-anticipated restaurants Neptune’s Grotto will welcome its first guests this evening.
Located underneath Clam Bar, the venue has been a long time coming for Chefs Dan Pepperell and Mikey Clift and Sommelier Andy Tyson, who have chosen to focus on Northern Italian cuisine for their latest concept.
The subterranean restaurant has been fitted out with New York-style booths, with a marble bar serving as the centrepiece of the historic space.
When it comes to food, diners can expect plenty of pasta options as well as regional specialties such as cotoletta alla panna.
“There is just nothing better than, say, a perfectly stuffed tortellini,” says Pepperell. “The care it takes to make, you can really taste it.”
Tyson travelled to Italy last year, and has put together a list featuring wines from Piedmonte and Emilia-Romagna, which will sit alongside plenty of Champagne options as well as classic Italian cocktails. “I have been itching to list some of the truly iconic producers,” says the sommelier. “It’s very exciting for me.”
The new portfolio addition is timely, with the trio recently closing the doors to Bistrot 916 in Potts Point.
Neptune’s Grotto will open for lunch and dinner Monday to Saturday.
