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Gusto Bar and Kitchen
A taste of Sicily in the harbour city. By Cec Busby.
Australians love Italian food.
Restaurants all over this wide brown
land are infused with the avours of
the Mediterranean and Aussies love to eat
Italian fare -- whether it's pizzas or pastas or
crusty breads, we have a love a air with the
cuisine that dates back to the 1950s.
But there's a lot more to Italian dining
than the traditional pizza and pasta and
Gusto Bar and Kitchen in Watsons Bay aims
to broaden the palette of Sydneysiders and introduce the crisp avours of
Owner and head chef, Paolo Patane, is committed to providing each and
every diner with a genuine taste of his homeland. First generation Australian,
Patane ser ved his apprenticeship on the island outcrop of his forebears, and
immediately fell in love with the food of his spiritual homeland. "Gusto is a
tribute to my Sicilian heritage, a culture that I am trying to help preser ve for
generations to come," he says.
One look at the menu and you realise Patane is serious in his quest. No
stodgy cream dishes here. Instead there is an abundance of fresh avoured
dishes that have trussed tomatoes, olives, black tru es, and extra virgin olive
oil at their heart.
e starters range from fresh gs with prosciutto and shaved pecorino
drizzled in honey to a tasting plate with grilled vegetables, plump Ligurian
olives, bresaola and sopressa and sharp crumbled cheeses. A special of ravioli
stu ed with blue swimmer crab and ser ved in a delicate lemon sauce is
absolute perfection. Patane then matches each o ering with a wonderful
selection of Sicilian wines which add depth of avour to the dishes.
For mains we opt for the sword sh, pesce spada alla messinese, (a Sicilian
tradition) and the veal, scaloppine al passito di pantelleria. e sword sh
steak arrives on the table, grilled to perfection and nestled in a tasty warm
marinade of capers, tomato, Ligurian olives and oregano. e sh is succulent
and bene ts from the marinade which lends a sharpness to the meaty avour
of the sh. e veal proves a revelation, the sweet Italian muscat which forms
the basis of the sauce is a superb match for the avour of the fennel, li ing
the dish to new heights.
Desserts are traditional Italian fare including regional favourite cassata,
and Italian classic cannoli -- the fresh ricotta lled pastry shells deliver a
avour burst as the crunch of the cannoli gives way to the smoothness of the
If you're looking for an Italian meal that's a little di erent to the standard
pizza/pasta fare then Gusto Bar and Kitchen will certainly appeal. e
seasonally changing menu o ers fresh avours with a focus on seafood and
local produce combined with a Sicilian aesthetic and Patane proves the
perfect host for any occasion.
Gusto Bar & Kitchen
27 Military Road,
Watsons Bay, Sydney
Ph: 02 9388 8827
Tuesday-Sunday, noon to 3pm
Closed on Mondays
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