Grappa The Rocks

Overview

After plenty of patience waiting for the doors to open, Grappa has just opened at 107-109 George Street in The Rocks. The beloved Leichhardt institution, which has operated since 1999, has opened its second outpost at the former Rockpool site, which has been vacant since 2022. 

Since Charlie Colosi and his father, Antonio, opened Grappa many decades ago, it has served classic Italian cuisine, a healthy selection of wines, and a cellar boasting over 300 bottles. No surprise, given its moniker, it has maintained a specialised focus on grappa, with over 100 varietals to sample. At its core has always been a strong emphasis on warm, welcoming and genuine hospitality. 

"We're all about old-school hospitality: making guests feel at home the second they walk in. In a way, hospitality is like inviting people into your own home, so that's how we want the guest experience to feel," says Charlie Colosi. 

They say if it ain't broke, don't fix it, so the menu at the new spot will stay true to the Leichhardt offering — classic Italian dishes of pastas, breads, pizza and dessert, all made in-house, showcasing premium Australian produce. Head Chef Adam Nicholls, who has worked with Colosi since 2001, will be joined by Pasta Chef Antonio Ruocco, hailing from just north of Naples, Pizza Chef Alessandro Penna, who brings an authentic Roman touch, and Pastry Chef Bonnie Hong. Expect signature Leichhardt classics such as the tuna carpaccio and the rock-salt-crusted snapper, alongside new additions such as White Rocks Veal and a creamy fior di latte soft serve with olive oil and salt. 

"I've always wanted a restaurant in the city, but it had to feel right. When we walked into this building, we felt it straight away — the bones, the history, the energy. It's an iconic space," says Colosi. Spanning 300 seats across the dining room, upper-level bar, private event spaces, and an outdoor terrace opening later this year, Grappa at The Rocks is set to be a bustling addition to the Sydney dining scene.

Images: Steven Woodburn. 

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