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Bacco Wine Bar Pasticceria

Address
Address:
Chifley Plaza
2 Chifley Square
Sydney CBD NSW 2000
Contact
Contact:
Tel : +61 2 9223 9552
Cuisine
Cuisine: Italian, Wine Bar
Chef
License: Fully Licensed (no BYO)
Chef
Price Range: $$$$
Carparks
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A star-studded line-up of culinary, designer and wine greats has culminated in Bacco Wine Bar Pasticceria restaurant - providing a complete Italian dining experience in Sydney. Situated in the iconically beautiful Queen Victoria Building in the heart of the city, the wine bar provides a great place to meet mid-week, whether you're coming from work or retail therapy. The pasticceria serves up sublimely creative sweet treats.


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LOCATION
Inside the Chifley Plaza, on the corner of Hunter and Phillip Street. Close to Martin Place, Circular Quay and Hyde Park.

PROFILED BY DE GROOTS MEDIA
Bacco Wine Bar and Pasticceria is the result of a meeting of some of the great Australian gourmet minds. The people in charge of delivering indulgence on a plate within the Chifley Plaza have a combined culinary resume that would outstrip an Italian village. Tenderly and professionally they each take reigns of their god-given talents so that to one side, a pasticceria resides; the other a wine bar. Through glass display cabinets, head pastry chef Brendan Dewar’s heavenly array of creations glisten and tempt those who eagerly peer in. Each sweet delight, be it a ginger creme brulee, rose macaroon or chocolate fudge ball, is made in-house and goes terrifically well with a freshly-brewed espresso coffee.

With an interior designed by Michael McCann and the kitchen headed by Fulvio Lancione, Bacco’s wine bar is alluring to say the least. Take a seat at the bar for front-row views of the kitchen, or get cosy in the booths for a more intimate setting. The spuntinis and stuzzichinis are perfect tipple accompaniments (cocktails designed by Marco Faraone); however, you might like to take your dining journey a step further. Begin with an antipasti plate of octopus salad with saffron potato and lemon dressing, or beef carpaccio with sauteed wild mushroom and parmesan. Create your own charcuterie platter and choose from the mouth-watering cured meats and cheese sections. The fennel seeded potato gnocchi with rabbit ragu and pick peppercorn marinated goat’s cheese is a favourite pasta dish, or make use of a steak knife and carve into the wood-fired grilled veal loin with green beans and black truffle sauce. Make a selection from the temperature-controlled wine cellar where each bottle has been hand-picked by renowned sommelier Ben Moechtar. When the eye is in the detail, a complete Italian dining affair is achieved.

Annabel Wise
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