With over 20 versions of the classic libation on the menu, Bar Conte is bringing aperitivo to Sydney with a negroni-centric menu that offers something for everyone to enjoy.
The concept of aperitivo – a post-work, pre-dinner nibble and tipple, seems to be taking hold in Sydney and we are absolutely here for it. Not only has Surry Hills recently welcomed Gilda’s, the new basque country-inspired wine bar from Lennox Hastie, this week our favourite foodie suburb has scored negroni-centric, Bar Conte, pouring up an authentic taste of warm sun-drenched evenings on the Almalfi coast.
Campari is the ingredient that remains constant throughout all adaptations of the classic cocktail, as well as a timeless Classic Negroni, patrons can travel through reimagined global renditions including; a Mexican Negroni, and a Samurai Negroni made with Roku Gin. There’ll also be a superfluity of house signatures like the Negroni Bianco and Conte’s Barrel Aged Negroni.
To follow the ultimate bitter, strong and clean pre-dinner drink, head chef, Steve De Vecchi (ex-Apollo) has designed a well-rounded menu of snacks and share plates to pair perfectly with aperitivo style drinking. Snack on Appellation Oysters with negroni dressing; homemade rosemary focaccia; negroni infused salumi; and burratina, friariello, nduja and parsley crumb.
For the evenings that you lose track of Negronis consumed and a more substantial food offering is required, you’ll also find larger dishes like wagyu carpaccio with rocket pesto, caperberries and parmigiano; and a gnocchi sorrentina featuring house-made gnocchi in a rich and delicious tomato sauce.
The warm and inviting 38-seat space has been lovingly designed by co-owner Raffaele Lombard’s wife and interior designer, Victoria Hampshire. The deep red walls that flood with dappled afternoon light, could easily trick you into thinking you’re hiding out in a cosy Sorrento living room. Add to that a generous pour of famed Italian hospitality and we get the feeling it’s going to be hard to drop in for ‘just one drink’.