By Franz Scheurer
A giant wood-fired oven at the entrance and a huge
bar on the back wall dominate the large, bright and cheerful room. A lovely
dark, wooden floor contrasts nicely with the sparkling cutlery and glassware
and perfectly starched, white tablecloths. There is an outside eating area
street-side and smokers’ tables in the courtyard.
The fare is Italian, without compromise, with many
dishes cooked in the wood-fired oven, including seriously good pizza. The menu
is well written and the dishes sound and are appetising. Presentation of the
food is excellent and many dishes are innovative. I particularly like the
Italian sausage, cut into small pieces, served with smoky, peeled strips of
capsicum, baked in a small cast iron pan in the wood-fired oven, then garnished
with lots of baby rocket leaves and black olives. The pasta is excellent and
servings are generous. The duck liver, when it is on, is absolutely wonderful,
juicy and well seasoned. Attention to detail goes a long way to make this one
of my most favourite Italian restaurants in Sydney.
Service is very friendly, personable and efficient.
The wine and drinks list is a winner! The quantity and quality listed is
exemplary and value for money is incredible. Where else can you chose from no
less thank 58 different Grappas, drink Grange or Hill of Grace at less than
auction or bottle shop prices or order a bottle of 1987 Wendouree for a mere $
150?
Grappa is a bright star in the sky of the Sydney
dining scene.
Score 7.5/10
For more information or bookings:
Grappa Ristorante / Bar
267 Norton Street
Leichhardt
Tel.: 02 9560 6090