A serious taste of Italy at Barangaroo

Sydney's waterfront Barangaroo precinct has a new Italian-accented restaurant in Corso Brio.

The new eatery showcases a modern Italian menu and what it claims is "a world-class wine list".

The 120-seat restaurant features a la carte offrings and set menu, as well as a selection of antipasti to share.

The menu features dishes such as: beef carpaccio with wild rocket, shaved parmesan, toasted hazelnuts and dark chocolate; wild-caught New Zealand scampi with coral lettuce, baby cucumbers and extra virgin olive oil; slow-cooked Margra lamb shoulder with smoked sweet potato puree and fig vincotto jus; and citrus crush with buffalo ricotta, candied citrus, Italian meringue and limoncello sponge.

There is also a selection of specialty risottos and hand-made pastas including: spaghetti with Fraser Island crab (below), cherry tomatoes, chilli and charcoal breadcrumb; homemade egg tagliatelle with slow cooked venison ragu, Sardinian pecorino, porcini and coffee dust; and risotto with carnaroli rice, stracciatella, basil oil and olive crumb.

Corso Brio is headed by Italian-born executive chef Massimo De Michele and head chef Alessandro Morabito. 

“Alessandro and I are passionate about our Italian heritage and what we grew up eating around the table," says Di Michele. "The menu is a journey through regional Italian cuisine and we look forward to showcasing the dishes alongside one of the best wine lists in Sydney.” 

 

Jon Osbeiston, one of Australia’s most respected wine experts, has crafted the 400-bin wine list, which showcases a serious selection of wines from around the world.

“We have a strong focus on the Italian wine regions with an emphasis on aromatic whites and savoury reds," he says. "While acknowledging the great wine regions like Barolo, Barbaresco, Brunello di Montalcino and Chianti, we also have many other regions listed where rare indigenous varieties shine.

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“There is also a strong focus on Australian wines. The Hunter Valley features strongly with a large selection of aged semillons. We try to have aged wines on the list so guests can enjoy them at their peak development which adds to the gastronomic experience.”

 

For details see www.belandbrio.com.au