Ecco Ristorante
Editorial
It’s nice to see a sailing club restaurant aspiring to higher levels, and not solely relying on its view to pull the weddings in. Head chef Ashley Reed, previously of another waterside restaurant (Otto) creates modern Italian cuisine in simple surroundings with just a hint of Mediterranean grandeur (take the heavily gilded mirror frame and deep purple carpet for example). Also a pastry chef, Reed makes all desserts in-house, including the sorbet and ice-cream. The proximity of the bay seems to inspire Reed’s menu: the entrees are almost all from the sea including oysters three ways (one variation with watermelon, raspberry vinegar and chive salsa).
Pastas come in entree and main sizes, and mains cover three fish dishes, two beef and one duck. Pescetarians would be wise to consider this a seafood restaurant, while carnivores will enjoy sinking their canines into the Bistecca beef fillet with foie gras, thyme gnocchi and thyme jus. The wine list has an Italian section and about 16 by the glass. If you’re a sucker for that Kodak moment, there is a canopied wooden deck area that looks out to Balmain, Greenwich and North Sydney. And yes, I will begrudgingly concede that it is a great place for a wedding.
Sarah Theeboom, March 2007
User Feedback
Your Feedback
0 User review (add yours)