great aussie bite may 29 2014

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The Great Aussie Bite Foodie, spa, travel and luxury experiences. NAVIGATION CASA RISTORANTE ITALIANO, SYDNEY Published On May 28, 2014 | In FOOD & DRINK, NEW SOUTH WALES By Christina Wylie | 0 Comments All the way from Tuscany to Sydney. Until a few years ago, one of the most surprising things about the harbour city was how few restaurants and bars Sydney had anywhere near the water. That’s all changing. On Sydney’s King Street Wharf – the more upmarket extension of Darling Harbour – Casa di Nico has recently been re-launched as Casa Ristorante Italiano. The menu is made up mainly of expertly delivered Italian classics – arancini, pasta, pizza and tiramisu – but there are surprises and delights to be discovered, too. The entrees include calamari fritti and stuffed zucchini flowers subtly flavoured with fetta, sun-dried tomato and a hint of olive.

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Page 1: Great Aussie Bite May 29 2014

The Great Aussie BiteFoodie, spa, travel and luxury experiences.

NAVIGATION

CASA RISTORANTE ITALIANO, SYDNEYPublished On May 28, 2014 | In FOOD & DRINK, NEW SOUTH WALES By Christina Wylie | 0 Comments

All the way from Tuscany to Sydney.

Until a few years ago, one of the most surprising things about the harbour city was how few restaurants andbars Sydney had anywhere near the water. That’s all changing. On Sydney’s King Street Wharf – the moreupmarket extension of Darling Harbour – Casa di Nico has recently been re-launched as Casa Ristorante Ital‐iano.

The menu is made up mainly of expertly delivered Italian classics – arancini, pasta, pizza and tiramisu – butthere are surprises and delights to be discovered, too. The entrees include calamari fritti and stuffed zucchiniflowers subtly flavoured with fetta, sun-dried tomato and a hint of olive.

Page 2: Great Aussie Bite May 29 2014

The pork belly with truffle mash and seared scallops accompanied by a mauve sauce of apple mousse and redcabbage is a real winner. As is the beef tenderloin. Slow roasted at 65 degrees and topped with sweetlycaramelised onions and pancetta, it’s exceptionally tender and cooked to a perfect medium rare. The accompa‐nying truffle mash is subtle and creamy.

The wood-fired pizza oven has been imported all the way from Tuscany, which seems a bit absurd at first – untilyou taste the pizza. There are some pizzas that you regret immediately after you eat them – mass-produced,doughy and covered in manufactured muck – and then there are the pizzas of Italy that very rightly took theworld by storm.

The pizzas at Casa Ristorante Italiano fall firmly into the latter category. The bases are air-spun by hand to be asthin as Italian tradition demands, before being delicately scattered with the finest ingredients, such as aged Par‐ma prosciutto, marinated lamb and fior di latte mozzarella (which means literally ‘the flower of the milk’). Thecrust is that perfect mix of crispness and elasticity. The food is complemented by a decent wine list, with mostselections available by the glass.

In Italy, everyone cares about food. The restaurants are just as likely to be filled with builders as they are withprofessionals in Zegna suits; no matter what they do for a living, Italians know how to live.

By David Evan Giles

Casa Ristorante Italiano

w: www.lovecasa.com.au

t: (02) 9279 2000

a: King Street Wharf, 42-48 The Promenade, Sydney NSW 2000

Page 4: Great Aussie Bite May 29 2014

About Christina WylieChristina is a globetrotting journalist who writes for The Times, Time Out, Traveler'sDigest, Wining & Dining and many more. She is also the founder and editor of The GreatAussie Bite. Although born and raised in Hong Kong, Christina has lived and worked as ajournalist in London, Thailand, South Africa, Sydney and Melbourne, where shecurrently calls home.View all posts by Christina Wylie →

THE GOOD FOOD & WINE SHOW, MELBOURNE

Casa Ristorante Italiano, Darling Harbour, Italian restaurant, King Street Wharf, Sydney, The Great Aussie Bite,waterside eating

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