The new 9TO5 is out now! Make sure you don't miss out on your copy!
Hunter & Collectors
Lovers of good food and wine will find Terroir an absolute delight. This was the first stop on...
» more
Read this week's complete print edition of 9TO5 online right now! Plus you can search or browse through our back issue archive - for free!
Fare game
Where:
Phone:
Olives, Tortellini, duck and tiramisu . . . We came, we saw and we conquered.
Veni, vidi, vici... Verde. Okay so I'm confusing my Latin with my Italian but there is something about it that rolls off the tongue. And there's no phrase that better fits the button-popping night of gastronomical delights we saw and conquered at Verde restaurant and bar.
Located on the corner of Stanley and Riley Streets in East Sydney, Verde sits at the former site of Two Chefs in the heart of Little Italy. Elegantly restored to fuse original detail with a more contemporary design, the restaurant is a welcome retreat on a cold winter night. If you come straight from work, the stylish cocktail bar on the first floor is just the place to relax while you're working up an appetite.
With stomachs already growling we headed straight to our table and tucked into pan-fried marinated olives while we pondered the menu. The chefs, Antonio Ruggerino and David Page, have created a menu based on authentic... read on below advertisement
We started with spinach and ricotta tortellini and seared scallops before savouring the ample portions of duck and beef tenderloin.
Our bellys full (but our eyes still wide), we decide to tackle the largest dessert on the menu - the tasting plate for two. Single servings of bitter chocolate souffle, buffalo milk gelato and traditional tiramisu offer mouth after mouth of sweet satisfaction. It's only when we reach the last spoonful - barely able to move - that we eye each other daringly, before a distraction allows me to swoop in and claim victory.
WHERE: Verde, 115 Riley St, Darlinghurst
PHONE: 9380 8877
WE ATE: Truffle infused ricotta and spinach tortellini with sage butter, $18; seared scallops with pea puree, baby beet salad, $21; confit of Muscovy duck, herb gnocchi, baby spinach, orange aniseed jus, $32; aged beef tenderloin, borlotti bean mash, field mushroom stew, merlot jus, $34; a selection of desserts, $28.
Veni, vidi, vici... Verde. Okay so I'm confusing my Latin with my Italian but there is something about it that rolls off the tongue. And there's no phrase that better fits the button-popping night of gastronomical delights we saw and conquered at Verde restaurant and bar.
Located on the corner of Stanley and Riley Streets in East Sydney, Verde sits at the former site of Two Chefs in the heart of Little Italy. Elegantly restored to fuse original detail with a more contemporary design, the restaurant is a welcome retreat on a cold winter night. If you come straight from work, the stylish cocktail bar on the first floor is just the place to relax while you're working up an appetite.
With stomachs already growling we headed straight to our table and tucked into pan-fried marinated olives while we pondered the menu. The chefs, Antonio Ruggerino and David Page, have created a menu based on authentic... read on below advertisement
Italian cuisine with distinct modern influences. The result is one mouth-watering dish after another.
We started with spinach and ricotta tortellini and seared scallops before savouring the ample portions of duck and beef tenderloin.
Our bellys full (but our eyes still wide), we decide to tackle the largest dessert on the menu - the tasting plate for two. Single servings of bitter chocolate souffle, buffalo milk gelato and traditional tiramisu offer mouth after mouth of sweet satisfaction. It's only when we reach the last spoonful - barely able to move - that we eye each other daringly, before a distraction allows me to swoop in and claim victory.
WHERE: Verde, 115 Riley St, Darlinghurst
PHONE: 9380 8877
WE ATE: Truffle infused ricotta and spinach tortellini with sage butter, $18; seared scallops with pea puree, baby beet salad, $21; confit of Muscovy duck, herb gnocchi, baby spinach, orange aniseed jus, $32; aged beef tenderloin, borlotti bean mash, field mushroom stew, merlot jus, $34; a selection of desserts, $28.
Story:
