The Alcott, Lane Cove's Newest Spritz Bar and Restaurant Opens

Forget that European Holiday, sip on a seasonal spritz and feast on Mediterranean plates at Lane Cove’s new The Alcott.

As your friends head away on an enviable European summer holiday, you could stew in a pool of jealously, or you could bring the Mediterranean to you. Don your largest sun hat and head straight to the Lower North Shore to soak up those European vibes, with the arrival of The Alcott.

Opening its doors on Friday 20th July, this 200-seater venue is fronted by the talented Head Chef Richard Slarp (ex Sake, Aria Catering and Est.). “This has been a really fun menu to design, I’ve always been a fan of Mediterranean flavours and diners can expect traditional dishes with a modern Australian twist,” said Chef Richard Slarp, “I have also been working with a number of quality boutique suppliers which will see us have some fun with our specials each week”.

The Mediterranean inspired menu comes oozing in vitality and freshness, with the chargrill used throughout. Designed as share style dishes, highlights include the Charred Southern Calamari with pickled fennel, rocket, tomato pangrattato and lemon. Other oceanic offerings include Whole Grilled Flathead Tail with puttanesca sauce of tomatoes, olives, capers and basil. Traveling towards land, you can alternatively opt for Twice Cooked Lamb Ribs with toasted almonds coriander and sumac; and Smoky Chargrilled Eggplant with tahini yogurt dressing and crispbreads.

As for the all important Spritz Bar, guests will be treated to seasonal concoctions. During the cooler months, you can sip on a wintery Plum Wine Spritz with homemade plum puree, Mediterranean herbs and Prosecco.
Head into The Alcott on the weekend and you’ll relish in its brunch offering, comprised of dishes such as a Warm Green Bowl with sweet potato hummus, kale, broccolini, peas, puffed wild rice, pumpkin seeds and poached eggs; Shakshuka Baked Eggs with tomato sauce, manchego teamed with grilled Turkish bread and of course Smashed Avocado on toasted sourdough with tomato, Persian feta, mint and poached eggs.