Trattoria Da Orazio opens tomorrow, marking a new chapter for chef Orazio D’Elia and the former Rushcutters Bay site that has housed Marta Osteria and Popolo.
The location holds deep personal significance for D’Elia, as it was here that he was first recognised for his approach to Italian cooking as head chef of much-loved Popolo. Trattoria Da Orazio reflects the trattorias across Italy, highlighting specialties from all regions.
“This is a real pinch me moment. The journey to opening the doors of Trattoria Da Orazio has been a labour of love. To create my own menu and design a space from start to finish in the site where I found my voice as a chef, is a dream come true. Each dish has been inspired from my childhood in Italy and my travels to and from as a young chef, and more recent trips with my family,” says D’Elia.
Trattoria Da Orazio will not serve pizza, instead, the menu will celebrate regional Italian cooking with sections including cured, aged and preserved snacks through to antipasti, primi piatti and secondi, followed by contorni mirroring a classic trattoria progression and how Italian’s traditionally eat, and finally dolci. D’Elia has made a number of changes to the kitchen to be able to execute this menu approach, including installing a 1.5 metre charcoal grill to achieve a distinctive smoky flavours in the seafood and protein dishes.
Dishes on the opening menu include: fried cacio Abruzzese-style with honey and truffle; forest mushrooms sott’olio; zuppetta di Nonno Salvatore, cannellini bean and escarole soup, with garlic bruschetta; tiella gaetana, octopus pie; tortelli Milanese, gremolata tortelli, braised osso buco ragù, saffron fondue; and gamberoni flambé, brandy-flamed king prawns.
“There’s so much on the menu I’m excited for – the salumi ‘Ndujella, made especially for the Trattoria, that mixes mortadella and ‘nduja, the passata I made with our tomato farmers in the NSW Southern Highlands, and my favourite childhood dessert, a mini platter of pastries,” D’Elia added.
Trattoria Da Orazio will also offer a daily aperitivo hour, taking place between 4pm and 5:30pm, offering complimentary olives, crisps and nuts with all drinks. A small vintage Italian fishing boat will be on display in the courtyard outside the restaurant displaying daily seafood specials. On weekends the trattoria will host Da Orazio Pasticceria pop-ups, as well as a Sunday ragu special.
The beverage program has been designed by D’Elia’s friend and fellow Popolo alumni Fabio Dore of Sella Vinoteca. Featuring wines from every region of Italy, with 20 available by the glass and 100 bottles in total on the list. The cocktail list places emphasis on vermouth based drinks, alongside a dedicated martini and spritz list. Favourites from the opening cocktail list include: the Mandalo, a twist on the classic spritz with Etna-grown Sicilian mandarin purée and organic artisanal mandarin liqueur; and the Cento All’ora, a sophisticated martini with Sicilian bay leaf liqueur and green chartreuse.
The 80-seat venue, redesigned by Adrian Condina Design Studio, features warm tones of green, deep browns and butter yellows across the indoor and outdoor space. Anchored by a 4.5 meter walnut and brass bar topped with Italian Crema Antico marble, the dining room is panelled in deep walnut, lit with Gino Sarfatti lights, and includes an heirloom eight-seat dining table that has been passed through D’Elia’s family.
Da Orazio Trattoria joins D’Elia’s other venues, Da Orazio in Bondi and Da Orazio Pasticceria in Alexandria, and will be open seven days a week for dinner and Thursday to Sunday for lunch.
