[ad_1]
After closing Cuckoo Callay in Sydney’s Surry Hills just some months in the past, Esca Group will open the doorways to its newest restaurant Ito on 11 October.
The previous cafe has undergone a refit by Matt Darwon, who has decked the house out with leather-based furnishings, stained flooring boards, and furnishings crafted from Tasmanian blackwood, leading to a contemporary ambiance with hints to Japan.
“We’ve been part of the loving Surry Hills eating scene for near a decade now, and for me, that felt like the right time to reinvigorate this iconic Surry Hills nook,” says Ibrahim Moubadder, Co-Founding father of Esca Group.
The 110-seater is serving delicacies impressed by each Japanese and Italian flavours, with Head Chef Erik Ortolani becoming a member of the staff after time at Cho Cho San and Nobu.
![](https://www.hospitalitymagazine.com.au/wp-content/uploads/2023/10/Wagyu-mafaldine-white-shimeji-miso-_-Shio-kombu-bread-cultured-butter-_-Leaf-salad-ginger-dressing-_-Sake-Credit-Jiwon-Kim-2.jpg?w=998)
“Whereas my heritage is Italian, my ardour is Japanese cooking,” he says. “It feels pure to me to make use of a mixture of the 2 as a automobile to create a singular menu.”
There are each a la carte and banquets accessible to company, with dishes damaged up into uncooked choices, snacks, bigger plates, protein-centric dishes, and sides.
Sydney rocks are teamed with sake and lemonade fruit, whereas scallops are flown in from Hokkaido and paired with inexperienced apple and milk.
The Italian affect is seen in a dish of yellowfin tuna with bonito bread and bottarga, as it’s within the aglio e olio spaghetti with garlic shoots, togarashi, and non-obligatory spanner crab and the Wagyu mafaldine with white shimeji and miso.
Proteins cowl market fish katsu with umeboshi gribiche; koji hen with thyme, and Wagyu cooked on the hibachi, which is served with a shoyu jus and black garlic for $68.
![](https://www.hospitalitymagazine.com.au/wp-content/uploads/2023/10/Sashimi-ginger-wasabi-_-Hiramasa-kingfish-white-soy-cucumber-_-Spanner-crab-chawanmushi-asparagus-ikura-Credit-Jiwon-Kim-1.jpg?w=998)
Japanese flavours had been the inspiration level for the cocktail record put collectively by Group Bar Supervisor Mark Anderson, who has additionally sourced loads of sake and wines from each Japan, Italy, and Australia.
“We wished to enhance the meals’s distinctive persona and the timelessness of the venue design,” he says.
“There’s one thing for everybody, from the discerning drinker trying to discover or for the native informal sipper.”
Ito is open for lunch Wednesday to Sunday and dinner seven days.
Associated Tales
[ad_2]
Source link