Western Sydney's new dining precinct Parramatta Square is jam-packed with big name restaurants. One of those is by famed restaurateur Maurice Terzini, who's behind Bondi favourites Icebergs Bar & Dining and Ciccia Bella. He's opened a second outpost of Ciccia Bella in the precinct, which — after a changing of the guard in the OG kitchen — focuses on cucina povera (rustic-style peasant food) and woodfired dishes, rather than just pizza and pasta.

Created by Nic Wong (The Apollo and Cho Cho San), the menu stars plenty of cheese and charcuterie (including that mortadella from LP's Quality Meats), along with a dedicated crudo menu ($24–27) — expect kingfish with citrus and fennel, tuna with woodfired cherry tomatoes, scallops with green olives and beef tartare. For larger plates, there are chilli-spiked mussels ($25), pork cutlet with capers and sage ($28) and a wagyu steak with salmoriglio ($31). You will find some pasta here, too, including a spicy broccoli orecchiette ($24), fusilli alla norma ($25) and wagyu lasagne ($26).

Nikki To

For drinks, the wine list offers exclusively organic drops and focuses on Italian varieties. A menu of classic Italian cocktails is also on the docket, including negronis, bellinis, martinis and Campari sodas — all priced at a reasonable $12–16.

Lauded interior designer Fiona Lynch collaborated with Terzini on the design, which combines elements of modern cafes with Italian trattorias. Inside, you'll find a bluestone bar, suede banquette seating and dark timber furnishings. Mottled stone and galvanised steel walls are offset by graffitied columns by street artist Benzo.

The space fits 140 all up, opening for dinner five nights a week and lunch on Saturdays. With its reputation preceding it, Ciccia Bella will certainly be a popular newcomer, so be sure to book ahead.

Images: Nikki To