Cucinetta is in its 12th year of operation, with Chef & Restaurateur Vincenzo Mazzotta at the helm, serving up some great Italian fare. If the rustic decor with elegance doesn’t get you, perhaps the multi-million-dollar views of Sydney Harbour will.
Cucinetta’s mantra is about the revival of the old, classic and ancient, which makes the cuisine an exciting mix. Try the capesante for a wonderful start to your meal. The pan-seared Canadian scallops and cured trout boast their colours, shapes and flavours on the plate. Chef Mazzotta makes all the pastas, using Italian organic stone-ground wheat and organic eggs. Vincenzo’s signature dish is the handmade potato gnocchi, garlic, chilli soffritto, Western Australian hand picked crab meat, house tomato sugo, crustacean oil.