Sala

Overview

Located in the former Flying Fish site at the end of Jones Bay Wharf, and headed up by Executive Chef Danny Russo, Sala delivers fresh takes on Italian classics and plenty of seafood in a 160-seat space.

"We wanted to call on nostalgic Italian flavours and give them a modern flair to offer a sophisticated yet playful experience to diners," Russo says.

Renowned hospitality duo Kerrie and Con Dedes of the Dedes Waterfront Group round out the team. Through the use of a far-reaching ingredients list, the group has created an impressive menu centred around new versions of Italian standards.

For example, a simple Italian dish such as risoni has been transformed into crispy finger-food starters paired with caviar and parmesan ($30 for two pieces). Other Sala highlights include hiramasa kingfish with green tomato, stracciatella and pickled cucumber ($34); Russo's signature squid ink tortellini with crab meat in a lemon and caper sauce ($45); and a rotating dessert menu featuring interesting and innovative end-of-meal treats.

Head Sommelier Rocco Pezzullo has curated a predominantly Italian wine list that's sure to pair well with your tortellini, and Bar Manager Behzad Vaziri's cocktail spans Italian classics (there's a full range of negronis) and signature mixes. These unique Sala creations are all inspired by the sea, featuring the likes of the Oyster Shell Martini ($26) made with Never Never Oyster Shell Gin, and the Mediterranean Side ($25) which combines mastica, limoncello, egg white and basil.

As for the fit-out, that's been handled by The General Store. The design agency's Chief Strategy Officer Danny Lattouf says: "We set out to create the most authentically Sydney dining experience, with the welcoming Greek heritage of the Dedes Group and the Dedes family, the Italian culinary mastery from the Russolini Group and Danny himself, and then the heritage of this stunning harbour and the building itself."