Overview
The hospo industry is hot, hot, hot right now, with seemingly endless new, buzzy openings. Adding to the hype is Vito's, Bridge Street's newest restaurant, channelling the grandeur of mid-century New York's great dining rooms. With a menu of elevated Italian classics, a 400-label wine list, and a design-forward dining room with six-foot chandeliers and gold-leaf tiling, this is one worth dressing up for.
Sunday Co. adds to its portfolio of respected Sydney venues with Vito's opening within the Burns Philp Building at 11 Bridge Street. "Vito's has been years in the making, and every detail has been meticulously considered," says Brett Sergeant, managing director of Sunday Co. "We set out to create a restaurant that feels like it's always been here, and the Bridge Street site was a major part of that. After 18 months of planning, designing and building, opening the doors is an incredibly exciting moment for us. Vito's is the most ambitious thing we have done as a group. We want people to walk through those doors and know they are here to have fun and a memorable experience."
Executive Chef Michael Fox's menu, designed in collaboration with group Culinary Director David Clarke, is focused on handmade pastas, wood-fired proteins, and timeless desserts. "Italian-American food is about generosity and comfort, but there's real precision behind the classics. We've spent months working with the best producers to source exceptional seafood and meat. Every dish on the menu is about respecting the food people know and love, while presenting them with care and refinement," says Fox.
The opening menu highlights include beef carpaccio with truffle and hazelnuts, scampi and scallop crudo with orange and capers, a hefty one-kilogram porterhouse with Marsala sauce, and lamb loin chops with salmoriglio. Be sure to leave room for a taste of Lauren Eldridge's classic desserts, like ricotta and pistachio cannoli, bombe Alaska, and Italian Cream Cake.
Images: Steven Woodburn.
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