The Sydney Morning Herald logo
Advertisement

Il Fornaio

Contemporary$$

Glistening pastries baked on the premises, cheeses churned in-house and artisan breads (made from stoneground organic flours, and spelt) make this split-level spot top-shelf. Then, there’s the attention-grabbing menu. Perfectly poached eggs arrive nudging spirited quinoa, olive and avocado salad draped with squeaky haloumi, or sitting in a herby broth accompanying a thin multigrain wafer topped with mushrooms and goat’s curd. For lunch, good-natured staff deliver pillowy potato gnocchi with ricotta and heirloom tomatoes, or silky pappardelle tossed in a rich oxtail and mushroom ragu. It’s comfort food with professional polish.

Restaurant reviews, news and the hottest openings served to your inbox.

Sign up

From our partners

Advertisement
Advertisement