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FOOD & DRINK

Fitzroy Food Co

Contemporary Mediterranean tapas, stone-baked pizza and cocktails have come to Kirribilli.
By Shannon Connellan
April 16, 2015
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Fitzroy Food Co

Contemporary Mediterranean tapas, stone-baked pizza and cocktails have come to Kirribilli.
By Shannon Connellan
April 16, 2015
  shares

Sharing is caring at Kirribili's brand new contemporary Mediterranean eatery, where the salmon and scallop ravioli comes homemade, second cocktails are encouraged and polishing off a whole duck is commonplace. Sitting on Fitzroy Street in the middle of the lower north shore suburb, Fitzroy Food Co is the area's newest lunch and dinner spot — with a particular focus on shared food.

Putting a modern spin on Mediterranean tapas, FFC have plenty of sharing plates on offer — small, medium and large. Smaller plates range from half-shell Queensland scallops with serrano and mango salsa ($9), to Szechuan calamari with coriander ($8), lime and aioli, and twice-baked three-cheese souffle ($12). If you're feeling a little more peckish, there are medium sharing plates too; that salmon and scallop ravioli ($30), whole baby snapper en papillote ($30) or fried gnocchi with wild mushrooms, sage and pecorino ($22). Large plates are the top tier with whole confit duck twice-cooked with roast potatoes and jus ($50), half rack pork ribs with homemade smoky barbecue sauce and handcut fries ($50), and paella with chorizo, chicken, prawns, calamari and mussels ($45) on offer.

There's also innovative-sounding stone-baked pizzas, wagyu burgers and bacello (rustic homemade bread) sandwiches, and three different platters of charcuterie to nibble at. Finishing things off is a teeny dessert menu of tiramisu, lemon curd tart, chocolate fondant and brulee (all $12). Gather your crew and get down there to taste en masse.

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