Gina
Take a seat in the sun-washed dining room — or on Barangaroo's largest terrace — for daily house-made pasta and breezy Italian coastal fare.
Overview
Bringing a hearty serve of la dolce vita to Barangaroo, Gina is a breezy, sun-washed diner inspired by the classic coastal trattorias of the Amalfi Coast. Brought to life by Wondrous Entertainment (Izgara, Malika Bakehouse), the 170-seat venue brings an approachable produce-led menu, aperitivo hours and handmade pasta to a prime harbourfront location.
Interiors by Tom Mark Henry strike a balance between laidback Mediterranean charm and contemporary polish — think rattan pendants, golden terrazzo, walnut timber, glossy amber tiles and plenty of natural light. The venue features a mix of indoor and outdoor seating, including a semi-private space inside for intimate get-togethers and one of Barangaroo's largest terraces, complete with heating and cover for year-round al fresco dining.
In the kitchen, Group Executive Chef Michael Chang (ex-Maydanoz) and Sicilian native Giuseppe Pappalardo (ex-Molto Italian, Canberra) are plating up refined takes on classic Italian fare. It's a crowd-pleasing selection that's just as suited to a lingering, grazing sundowner as it is to a hearty lunch or dinner. Start with a spread of creative antipasti like a punchy crostini topped with tonnato, cherry tomato and fresh tuna; golden, generously sized arancini with a gentle gorgonzola and pea mix; and an umami-laden calamari lifted with soppressata and XO, before moving to a daily-rotating selection of five house-made pastas — highlights might include hand-rolled leek and ricotta-filled caramelle in brown butter, Moreton Bay Bug pappardelle with chilli oil and cherry tomato and a grass-fed lamb ragu, rosemary and parmesan casarecce. There's also a curated edit of cold cuts sliced to order, as well as a grill section that includes a trio of steaks served with house-made mustard, with prices starting at $35.
Cocktails also lean into the coastal vibe. Veteran bartender Grant Collins (Gin Lane, Zephyr) oversees a tight menu that riffs off the Italian canon — the sgroppino is backed by house-made lemon sorbet, the house negroni is given extra depth with a pink peppercorn and dill-infused gin and the Sole Spritz is a summer-ready combo of Aperol, coconut, passionfruit, lime, lemon prosecco and mint. Meanwhile, a 200-strong wine list features top Australian producers and an international selection of old- and new-world picks, spanning everything from easygoing whites to full-bodied reds and rare cellar finds.
Images: Steven Woodburn.
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