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19° & PARTLY CLOUDY ON FRIDAY 16 NOVEMBER IN SYDNEY
By Marissa Ciampi
September 20, 2018
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I Maccheroni

Authentic Italian fare from an ex-10 William Street chef in Woollahra.
By Marissa Ciampi
September 20, 2018
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BOOK A TABLE

For the past two years, I Maccheroni's hearty and accessible nature has acted as a warm welcome for Rose Bay locals. Now, the modest Italian eatery will do the same for Woollahra, with the Italian restaurant having recently relocated to take over the old Buzo site along Jersey Road.

Head chef, caterer and owner Marcello Farioli (ex-10 William Street, Fratelli Paradiso, Otto and Pendolino) will continue to serve up the locally sourced, seasonal Italian fare that the venue is known for, with breads and pastas made in-house and prepared fresh each day. Open for dinner six nights a week, the vibe is akin to eating at Nonna's house (whether you have a nonna or not).

The menu continues to focus on Italian staples. Its signature pasta dishes have been carried over, including the burnt butter and sage spinach tortelli with 24-month aged reggiano cheese ($32) and the namesake rotating maccheroni, which at the moment is a lamb ragu with sundried tomatoes, Italian kale and asiago ($29). Regular blackboard specials are still on offer, too — as is expected with truly seasonal fare.

The venue is a big upgrade from its former tony digs — the Jersey Road space spans two floors with a bar on the ground floor. While communal dining was the focus in Rose Bay, only one of the original polished concrete long tables has made its way into the new space. In Woollahra, it's a much more intimate atmosphere with smaller tables, bar seating and even a couch in the main dining room. The BYO policy has also been left at Rose Bay — that's because the restaurant is now fully licensed, as depicted by the expansive wine rack adorning one of the walls.

Come by on Tuesdays when it's regional dinner night, with each week focusing on a different side of Italian cuisine. The meal is a bargain at $39 per person, which gets diners a three-course meal and a glass of wine to boot.

Images: Steven Woodburn.

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