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Recognised as one of Sydney’s premier fine dining restaurants, Ormeggio at the Spit, has recently been transformed offering a more casual affair drawing inspiration from Italy’s Puglia and has added a European-style 10-metre-long marble cocktail and gelato bar.  


With views out to middle harbour and beyond the new dining room has been reimagined with southern Italian inspired stucco walls; custom-made, colourful rattan armchairs; and a scattering of vintage Turkish rugs and Kilim cushions.


A major change to the Ormeggio 2.0 is the menu is now meat-free focusing on the locality featuring a range of fresh seafood and produce. “We are right on the water,” says Owner and Chef Alessandro Pavoni. “We have fishermen coming back to us with exquisite tuna and whatever they have caught that day ... People need to eat less meat, like they do in the south of Italy. It is lighter, healthier. And we have some of the best seafood in the world in Australia.”


Designed for sharing, the new menu by chef Gianmarco Pardini offers a range of “snack” options available at the bar and also as starters including the delightful Sydney Rock Oysters, crispy Chickpea Fritella’s filled with handpicked Queensland Spanner Crap and topped with lemon mayonnaise and the Tasmanian Yellowfin Tune Crudo serviced on brioche crostini with Bronte Pistachio and ocean trout roe.  Special main additions include the Spaghetti Alla Chitarra featuring the finest cured Fraser Island scallops with lime and the parmesan risotto with freshly shaved black truffle.


The cocktail menu doesn’t fail to disappoint with a range of Italian classics using fresh produce and iconic Italian spirits, including the Ormeggio G&T infused with smoke and burnt rosemary while the gin is shaken with a home-made tonic and cinnamon syrup topped with a dash of soda water. Sommelier Davide remains a key face with imported sparkling wine from his hometown in North Italy. 

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