Palazzo Salato
Palazzo Salato
Palazzo Salato
Joining an elite flock of restaurants on a mission to reinvigorate this pocket of Sydney’s CBD, Palazzo Salato is a hotly anticipated venture with an ambitious menu and an international team running the show. Joining the elegant The Charles, Brasserie 1930, Clam Bar and Le Foote, it only makes sense that one of Sydney’s most respected hospitality groups would join the line-up of upscale CBD eateries.
Squeezing into the former Redoak Boutique Beer Cafe site at 201 Clarence Street, Palazzo Salato will open next month as the largest space in the Love Tilly Group arsenal, offering some very exciting new possibilities for the team, who have until this point kicked massive goals from pocket-sized kitchens at Ragazzi, Love, Tilly Devine, La Salut, Fabbrica, and Dear Sainte Eloise.
The multifaceted restaurant will open in phases. Initially there will be a walk-in-only bar overlooking Clarence Street serving Roman pasta dishes such as carbonara, cacio e pepe and alla gricia, with Americanos and Italian wine. Once open, a more refined dining room will embody the team’s dream trattoria.
The group’s executive chef Scott McComas-Williams, alongside executive chef Alex Major (ex-Ragazzi) and new head chef Vincenzo Romeo (ex-Casoni), will create dishes with produce from some of Australia’s best sustainable farmers, and craft labour-intensive pasta dishes now that they have the space. The luxury to explore hand-shaped pastas like agnolotti dal plin, scarpinocc and fagottini while still being able to grill, roast and braise cuts of meat, vegetables and fish, means a levelled-up experience for fans of the Love Tilly Group.
Group owner Matt Swieboda tells Broadsheet, “We’ve been lucky enough to find a beautiful old building in the heart of the CBD with more space than we’ve ever had to work with before. This means we can do what we do best on a much bigger scale: a bigger menu, a bigger wine list, both executed with the same level of detail and care thanks to a much bigger, incredibly talented team.”
The all-star line-up of staff doesn’t stop at the kitchen, with group owners Swieboda and Nathanial Hatwell bringing in talent from around the world. General manager Adam Fogwell (former Ragazzi restaurant manager) will lead the front-of-house team with the help of restaurant manager Bora Biyiklioglu from Hong Kong’s Honky Tonks Tavern and Shady Acres, and bar manager Jordan Grocock from The Baxter Inn.
Overseeing the venue’s 500-bottle wine list are group sommelier Jade Febvre, former general manager of Michelin-starred Septime in Paris and London’s Terroirs wine bar; and head sommelier Julie Barbero of London’s Frenchie Covent Garden and Michelin-starred La Chassagnette in the south of France.
For the fit-out, the team is working with long-time collaborators. Artwork is curated by Amy Finlayson (including a custom mural by Sydney artist Louis Wayling above the bar), with interior architecture by Studio Vista’s Sarah Watt (Ragazzi, La Salut) to transform the heritage-listed Redoak Boutique Beer Cafe into a warm and earthy space inspired by New York City’s famous Gramercy Tavern.
On the design, Watt tells Broadsheet, “From 1960 to 1980, 201 Clarence Street was occupied by English type lettering company Letraset, a company that innovated graphic design and typography. While typefaces won’t be present, we wanted to subtly weave this creative influence into the design.”
Patinated brass pendants and artisan-applied plaster adds a warm texture reminiscent of the Roman trattorias that also inspired the design, while bentwood chairs paired with leather banquettes and velvet backrests mean you can get comfy and cheers over another bottle of barolo.
Palazzao Salato will open at 201 Clarence Street, Sydney in April 2023.
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