After an apprenticeship at Fratelli Fresh Parramatta and five years as Head Chef at Ecco Italian Restaurant in Drummoyne, Vincenzo Mazzotta established his own restaurant, Cucinetta, where he continues to deliver excellent Italian food.
The decor is smart and contemporary, incorporating sandstone-tiled floors, distressed timber panels and brick walls. Through full-length sliding glass doors and across the park next door there are views of Sydney Harbour Bridge and the city across the water. This is an ideal location for a long relaxed lunch or a romantic evening meal.
The food is elegant, innovative and exciting, and the menu changes daily, so you can’t leave a dish that intrigues you ‘for next time’. Like the gorgeously creamy burrata, which is accompanied by soft sweet strawberries, seared paper-thin slices of pear, lightly pickled cabbage leaves and crunchy roasted nuts, or the plump scallops wrapped in prosciutto and flash cooked. All the pasta is made in-house and the thin parsley-infused spaghetti – with a lovely sugo containing just a hint of chilli and tender morsels of hand-picked crab – is delightful.
PSST! Cucinetta can host events for up to 100 people.