Trattoria Da Orazio returns to where it all began.
Award-winning chef Orazio D'Elia has opened Trattoria Da Orazio Rushcutters Bay, bringing regional Italian cooking back to the site where he first made his name as head chef of Popolo. Inspired by traditional trattorias across Italy, the restaurant celebrates seasonal produce, classic cooking techniques and leisurely shared meals, with a warm dining room, daily aperitivo and one of Sydney's most exciting new Italian menus.
The menu follows a traditional Italian progression, from antipasti and handmade pasta to charcoal-grilled seafood and meats, with ingredients and recipes inspired by D'Elia's childhood and travels through Italy. The beverage program by Fabio Dore of Sella Vinoteca covers every region of Italy across 100 bottles and 20 by the glass, with the Mandalo, a Sicilian mandarin spritz, and the Cento All'ora martini with Sicilian bay leaf liqueur and green chartreuse leading the cocktail list. Weekend pasticceria pop-ups complete the experience, making Trattoria Da Orazio feel like the kind of neighbourhood restaurant you'll want to return to again and again.
Quick Bites
EAT: Tortelli Milanese with braised osso buco ragù and saffron fondue.
DRINK: The Mandalo, a Sicilian mandarin twist on a classic spritz.
PLAY: Aperitivo hour from 4pm, complimentary nibbles with every drink, a fishing boat full of seafood specials in the courtyard. Arrive early and take your time.
VIBE CHECK: Warm, welcoming and nostalgic, with classic trattoria charm and polished contemporary style.
