Baccomatto Osteria: relaxed Italian dining with effortless sophistication

One hatted restaurant Baccomatto Osteria located in Sydney’s Eastern Suburbs provides upmarket Italian cuisine and cocktails in a trendy, modern setting.


Baccomatto Osteria
Image supplied.

As one of the newly launched Italian restaurants at Newmarket Dining, there was already a growth of anticipation and desire to see what Baccomatto could offer. Approaching the ‘Osteria’, there were no secrets of what to expect. The large window frames taking up every corner boasted a transparent performance of social dining and lively service. An exciting scene.


With rustic Roman fare and chic interiors, the restaurant already displayed a perfect balance of warmth and sophistication. We began at the bar, sharing a round of cocktails (a bellini and negroni – two perfect choices to set the tone for an evening of European soul food), before we approached our intimate table nestled away in the first corner at the back.



Baccomatto Osteria
Image supplied.

As we indecisively read the menu sporting a merry list of fine food and beverages (think: braised lamb shank, butterflied spatchcock, king prawn and lobster bisque pasta), we realised the best way to make a decision was to ask our host for her recommendations. After an amiable conversation, we chose a brave selection of starters: the mozzarella and truffle potato croquettes, the Burrata Con Peperoni Marinati (burrata with marinated capsicum, pine nuts and salsa verde; paired with rosemary and sea salt flatbread), the Polipetti Alla Luciana (braised baby octopus with cannellini beans and tomato), and the Salsiccia Alla Griglia (Pork and fennel sausage with eggplant caponata and ricotta).



Baccomatto Osteria
Image by Claudia Siron.

Like many Sydney diners, we share a deep admiration for burrata – a go-to when having a proper Italian dining experience. Authentic flavours danced around our palettes when sampling their version of the cheese dish: nutty aromas infused with its Mediterannian-like nature (a united family of cold sauces based on chopped herbs). The pairing of the burrata with the rosemary and sea salt flatbread was no mistake – a desirable companion.


Moving on to the less-common choices sitting at our tables (baby octopus, croquettes and sausage), our favourites differed. My personal preference leant towards what I thought would be my not-so-favoured: the pork and fennel sausage. It’s subtle, anise-like flavour was undeniably enticing – something I would highly suggest for any new Baccomatto diners. My guest’s best-loved starter was the octopus – again, another unexpected moment as he usually fancies meat over seafood. He adored the intimate combination of beans and octopus, sitting in a cosy bed of tomato flavour. With our comical surprise of switching teams, it was essentially a heroic selection of entrees.



Baccomatto Osteria
Image by Claudia Siron.

Before tucking into our mains, we shared another round of drinks: an aperol spritz and a glass of 2018 Val D’Oca Prosecco Millesimato, Veneto. The latter was light and dry, boasting notes of tree fruit and citrus, with aromas of toasted bread. The aperol spritz was a bold blend of zesty orange and herbal scents. Two simple yet brilliant beverages.


For our main course, we shared the Pappardelle Con Ragu D’anatra (pasta with slow cooked duck ragu, orange, tomato and pecorino) and the Porchetta Alla Romana (Crispy pork belly with sauteed chicory). Both of us being amid fans of duck and pork, we collectively relished the two dishes equally, and for different reasons. The rustic pork belly was an alluring presentation (performing well as an aesthetic as well as appetising), and the pappardelle was a rich recipe boasting heartiness, leaving us with a genuine feeling of contentment. We couldn’t fault either dish.



Baccomatto Osteria
Image by Claudia Siron.

To end the evening on a sweet note, we shared the tiramisu (coffee soaked savoiardi with mascarpone) and the Panna Cotta Al Cocco (coconut panna cotta with pineapple and toasted coconut) with a round of espresso martinis. The tiramisu was a dreamy concoction of espresso and cocoa; it was the hero of the two desserts. We both loved the panna cotta (a reimagined pina colada with its tropical tanginess), however we agreed the tiramisu came first place for its spirit and rich, elegant layers and textures: a careful construction embodying soul and unpretentiousness.



Baccomatto Osteria
Image by Claudia Siron.

The homemade nourishment found at Baccomatto Osteria is one part of the equation resulting in a flawless dining affair. The kind service, bustling atmosphere and stylish interiors together creates a feeling of pleasure meets fulfillment. For those with an insatiable appetite for good value and authentic Italian cuisine, it must be known that Baccomatto delivers.


TRADING HOURS

Monday - Closed

12pm to 3pm, 5pm til late Tuesday to Saturday

12pm to 3pm, 5pm to 8.30pm Sunday


CONTACT US:

02 8018 4236

2/164 Barker Street, 2031 Randwick