Sunday, June 11, 2017

Bacco Osteria e Espresso - Angel Place, Sydney

There is no shortage of places for a great pasta feed and contemporary Italian cuisine in Sydney. You got joints like Fratelli Fresh, ACME, Chester White and more. If you love this form of carbs and Italian food in general like I do, you should also add Bacco Osteria to your list!

Chefs Andrew Cibej (restaurateur behind Ester, Berta, 121BC and Vini) and Scott Williams (ex-Movida) has collaborated and opened Bacco in the middle of the ever-growing Angel Place dining district. Bacco is a cafe by day and licenced restaurant by night. It is contemporary trattoria style restaurant that takes classic Italian fare to another level. Their pastas are exceptional and the dishes are very produced driven. The restaurant menu consists of antipasti, primi, secondi, dolce and a wide range wine list.

We started with their artichokes and straciatella ($18) and it was insane! Beautifully braised artichokes that were sweet and tender with a milky and stretchy straciatella di bufala cheese. It also came with buttered crispy bread that was perfect for scooping the stracciatella with.

The Primi special that night was a Phillip Island scallops ($18) that were freshly shipped from Victoria that day. The scallops were plump, sweet and perfectly cooked. The buttery pesto based sauce that it came with was divine and full of umami.

Speaking of umami, the spaghetti alla chittara, sea urchin,  and beach banana ($28) was another amazing umami packed dish. The perfectly al dente handmade chitarra pasta was coated with a somewhat buttery and cheesey like sea urchin and beach banana sauce. The sauce also had hints of sweetness.

Another winner was their gnocchi with pistachio and pecorino ($24). The gnocchi is apparently based on Chef Andrew's Nonna's recipe. The buttery sauce combined with sweet, nutty, creamy pistachios and sharp umami of pecorino cheese was sensational with the beautiful gnocchi. I love this dish to bits!

Their hanger steak with anchovy and radish ($28) butter was amazing! The anchovy butter with the tender, smoky and perfectly seasoned medium hanger steak is one of the best steaks I've had in Sydney. 

I wish we had more space for desserts, as I would have loved to try their baked ricotta cheesecake and almond & pear tart. I love that they utilised butter for most of their dishes and they do it extremely well. The service here is also exceptional. I highly recommend visiting them ASAP!

Bacco Osteria e Espresso
No.1, 2-12 Angel Pl
Sydney NSW 2000
Phone: 02 92353383
Espresso: Mon – Fri: 7 – 5

Osteria: Mon - Fri 12 - 10:30, Sat 5:30 - 10:30
Bacco Osteria e Espresso Menu, Reviews, Photos, Location and Info - Zomato


  1. Fuck yeah. Great restaurant. Next time you should try the goat ragu, god that's delicious.

  2. No dessert? Soft Raff!!!!! Love the look of the gnochhi :)

  3. arghhh that gnocchi looks amaze!


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