Level 4, 320 George Street, Sydney
Authentic Italian set in poolside surroundings
Get whisked away to the heart of Italy with a visit to Sydney’s rooftop restaurant, Uccello. Sitting atop the city’s hustle and bustle, the venue takes poolside dining to a whole new level, offering a menu of exquisite Italian dishes and a jaw-dropping range of wines from across the globe.
Established in 2008, Uccello is hospitality group Merivale’s Italian gem. In mid-2016, the group appointed Ben Sitton (formerly of Rockpool Bar and Grill and The Savoy) as Head Chef. Ben believes in the strong connection between food, family and culture, a philosophy that inspires his approach in Uccello’s kitchen.
He has redeveloped the menu into a simple, yet elegant Italian offering with Moorish and Arabian influences. The result is a selection of fresh, vibrant dishes with a little spice thrown in here and there.
Ben also loves cooking with wood and experiments frequently with fire and smoke in his dishes. This made him a perfect fit for Uccello, as it is home to a large stone, wood- fired oven. Since taking on the position as head chef, he has championed cooking proteins
and vegetables in the oven as it intensifies the flavour of the ingredients, allowing them to stand boldly in a dish.
His menu is a selection of antipasti, primi and secondi options. If antipasto is what you are after, try the Snapper Crudo with capers, jalapeño and bottarga; the House-Made Ricotta with fried artichoke and mint; or the Prosciutto di Parma with broad beans and Cravero Parmigiano. The antipasto menu also includes dishes cooked in the stone oven, including Split Prawns with chilli and parsley; and Quail served with blood orange, sautéed farro and paprika.
The rest of the menu offers further mouth-watering plates, including House-Made Goat’s Curd Tortelli with garden peas and mint; Squid Ink Tagliatelle alla marinara; Crumbed Veal Cutlets with roast peppers, garlic and balsamic; and a New England Lamb, served with braised wild onions and grilled asparagus.
Uccello also offers a steak menu, using beef sourced exclusively from Adelaide butcher, Richard Gunner. Richard farms slow-growing, pasture-fed beef, allowing the development of an intense flavour. Cooked simply over a flame with McLaren Vale olive oil and Murray River pink salt, Uccello’s steaks truly are a cut above.
You can’t fully appreciate Uccello until you’ve tasted one of its delicious desserts. These elegant Italian-inspired creations include a Deep-Fried Citrus Custard and the Zokoko Dark Chocolate Mousse with mascarpone sabayon and espresso granita.
Each of these elegant dishes can be expertly paired with a glass or bottle of wine from the extensive wine list. Head Sommelier, Filippo L’Episcopo, has put together a list of over 450 sparkling, red, white and sweet wines, as well as a curated selection of liqueurs, cognac, Armagnac, calvados and eau de vie.
Guests can enjoy a beverage or two inside while marvelling at the exposed brick walls, brightly coloured tiles and wall of fir wood. Alternatively, tables are available outside overlooking the pool for the ultimate al fresco dinner.
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