Sydney’s wine bar panorama continues to develop, and the newest addition is from one of many metropolis’s most outstanding restaurateurs.
Icebergs’ Maurice Terzini has teamed up along with his son Sylvester to open Snack Kitchen on Macleay Road, an off-the-cuff consuming and eating house that’s what you make it – be it a a drink, a snack, or a complete meal.
It’s the primary venue Sylvester has fronted after spending his profession working in hospitality.
“In spite of everything these years of working for my father and legendary small venues, akin to Napier Quarter in Fitzroy, it’s so thrilling to deliver this data into Snack Kitchen … in any case, high quality ought to at all times be a given,” he says.
A simplicity-first lense has been forged over the menu, with produce equipped by among the state’s (and past’s) most interesting growers.
Sections of spuntini, affetatti, formaggi, piatto di mezzo, and dolci let visitors select their very own journey, which may start with olives and anchovies, proceed with mortdaella with chilli oil, and culminate in fritto misto or Harry’s bar carpaccio.
“A kitchen of straightforward components however wealthy in flavour,” says Maurice. “After steering some large ships, I really feel as if I’m going again to the beginning of my profession with a easy idea, it’s coming full circle.”
Wines rotate month-to-month, with most sourced from Australian makers, with the drinks listing leaning in direction of aperitivo-style choices protecting a Negroni and an Americana to a home spritz that mixes gin with cherry, Italian tonic, and basil spray.
Snack Kitchen is open Tuesday to Saturday from 3pm till late.
