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26° & CLOUDY ON MONDAY 19 FEBRUARY IN SYDNEY
By Jack Arthur Smith
May 23, 2013
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Ombretta

What Italian joints across Europe have been selling for centuries: a place to spritz and snack.
By Jack Arthur Smith
May 23, 2013
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Italians are known for their passion for authentic cuisine, love of fresh produce and appreciation of family recipes passed down through the generations. Ombretta on Glebe Point Road, then, is undoubtedly a green, white and red flag-flying Italian dining destination, and it's already pulling in a boot load of hungry travellers.

It's not just because of half-owner Niccolo Fagherazzi's rather quite sexy Italian accent either. There's the warm, traditional welcome comprised of a complimentary fried bready morsel of mozzarella and anchovy (don't like anchovy? You'll like this, trust us); knowledgeable staff that honestly seem to dig what they're talking about; and, of course, the gleaming glass case, front of house, proudly displaying the daily-made antipasto della casa that's yours if you're keen.

This is no ordinary there's-always-something-you-don't-like antipasto selection. This is a homemade, house-marinated culinary representation of Ombretta's dream of providing Sydney with what Italian joints across Europe have been selling for centuries: a place to spritz and snack (aka cicchetti). Sadly, however, due to a hiccup with licensing, the place is currently BYO so you have to provide your own spritz. But let's be honest, that's never really a bad thing.

If you're looking for a more substantial feed, though, then you won't need to look much further than the blackboard listing a varying selection of mains. On our visit we tried the prawn risotto (great for fish-lovers, otherwise stay clear if you're not a big fan of that strong seafood flavour), the local boar ragu and the pork with garlicky mash. All were seriously tasty options, and you must try the grilled and seasoned radicchio if you're into that unbeatable bitterness. Desserts are fine and, like the antipasto options, made fresh and change regularly.

We, like most of the surrounding population, welcome Ombretta with open arms. Get in while you still can.

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