Attimi by Dario Manca
This 28-seat Italian fine-diner in Paddington takes inspiration from Michelin-starred dining in Europe.
Overview
"It's very important to me that Brisbane understands we are looking at an experimental way of dining, having fun and enjoying blending tradition with playful innovation," explains chef Dario Manca. He's talking about Attimi, which is now serving up lunch and dinner at a Paddington site with a long history in the restaurant business. But as NOTA, which closed its doors in August 2024, and as Montrachet before that, the focus at 224 Given Terrace has never been on Michelin-inspired degustations.
Attimi's arrival since early September helps give a sad Brisbane hospitality development a positive spin. When word hit that NOTA was saying farewell after six years — with co-owners and chefs Kevin Docherty and Sebastiaan de Kort instead turning their attention to Newstead's Allonda, which they opened in 2022 — the pair thankfully revealed that a new eatery would take over. Attimi now turns the popular Brissie address into an Italian fine-diner, with cues gleaned from Europe's best.
Manca should know a thing or two about Michelin stars, with a total of 16 of the coveted symbols featuring across his career so far. He started out at Villa Crespi under Antonino Cannavacciuolo, has worked beneath Gordon Ramsay and teamed up with Heinz Beck. Manca's resume also includes Sydney's Pilu at Freshwater, being mentored by Giovanni Pilu.
His vision for Attimi is to give patrons an intimate experience, with Attimi seating just 28 people, while taking their tastebuds on a tour of Italy. He's also pushing boundaries with his experimental menu — and endeavouring to turn every meal in the abode an unforgettable visit.
NOTA patrons still enter a familiar-looking space, with the exposed brick walls attracting the eye; however, Attimi has put its stamp on the minimalist design touches — think: Italian ceramic sculptures on the tables — and also revamped NOTA's bar to be smaller and cosier.
Patrons can tuck into two set menus on weekends, with one described as a "quick Italian tour" with eight courses and the other spanning 12 plates. Dishes include crispy fish with preserved lemon gel, confit garlic tart with goat's cheese cream, beef tartare-filled savoury cannoli, Limoncello sorbet and Ferrero Rocher ice cream. Whether you go for the shorter or longer degustation, you'll be sticking with the established lineup — no amendments allowed — although dietary requirements will be catered for.
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