Mille Vini

Overview

Surry Hills trattoria Mille Vini (which means a thousand wines in Italian) emerged from Sydney's lockdown with an updated menu and a knockout refurb that should put it back on your radar when Italian food and wine and a vibe is calling.

The restaurant-bar has achieved borderline institution status as a stalwart of refined casual dining along Crown Street and, in its new iteration, will bring back the principles of Italian hospitality and food (genuine, simple and beautiful) with a noticeable facelift.

The design overhaul has swapped out the rows of empty wine bottles that once lined the walls (presumably now recycled) for swanky boudoir-meets-Belle Epoque vibes where brass and draped velvet details live comfortably alongside the building's 1840s sandstone walls.

But, to the food!

With a refreshed menu, Mille Vini Head Chef, Francesco Di Gioia, (Fred's, Charlie Parker's) has maintained the venue's classic Italian roots, emphasising recipes from all Italian regions and the requisite servings of freshly handmade pastas, alongside signature dishes like poached octopus salad, battered zucchini flower, truffle pecorino with blossom honey and a selection of freshly made crostini stracciatella.

The wine list is a generous selection of Italian wines and local producers, plus an adventurous offering on the cocktail list.

And if you need help getting through the menu, on the mezzanine level, the private dining room can comfortably accommodate eight guests.

All images: Kitti Gould