Bastardo

Overview

With big food precincts the norm in Sydney these days (see: Tramsheds and Maker's Dozen), the Porteño crew decided to start its own. Owners and hospo legends Elvis Abrahanowicz, Ben Milgate and Joseph Valore (Bodega X Wyno, Bodega 1904) have opened two neighbouring venues along Holt Street.

Bastardo trattoria and Humble Bakery are the newcomers to the 'Porteño precinct'. With five of the team's sister venues now side-by-side, Surry Hills has become a true food-filled haven.

At Bastardo, expect a menu of homey dishes that change daily and focus on seasonal produce. For the venue, the team bought an old-school pasta extruder to make as many different shapes and sizes of pasta as possible. The menu is vego-heavy, similar to the way the gents eat at home. Think dishes like the gem lettuce salad with Gorgonzola, pecans, pear and quince dressing, the burrata with broccoli, garlic, chilli, lemon and pangrattato, or the eggplant parmigiana. For pescatarians and carnivores, there's kingfish crudo with mandarin and lemon oil or the casarecce with braised duck and porcini mushrooms.

Caroline McCredie

"The concept [behind Bastardo] is in the name — it's a bastardisation of Italian food," says Abrahanowicz. "[Ben, Joe and I] are all mongrel Italians in one way or another, and the restaurant will be a reflection of that. It's pretty much how we eat on the weekends. It's not going to be traditional Italian cooking or from a specific region, it'll be our interpretation of Italian food."

While the menu is simple comfort food at its best, the fit-out is quite loud. Think a 60s Italian vibe with green terrazzo tables and colourful paintings by artist Mikey Freedom — plus a standing aperitif bar with a foosball table that's been resurrected from the Gardel's Bar days.

Images: Caroline McCredie

Appears in:

The Best Italian Restaurants in Sydney for 2023