The ever-increasing locations of the Fratelli Fresh brand (owned by the Rockpool Dining Group) are spreading through Sydney like pizza sauce across dough. At the Bridge Street venue, Chef Nicola Ronconi echoes the brand’s values of fresh, quality, seasonal produce, Italian simplicity and robust flavours. The cavernous, rustic underground restaurant has various dining options: standard tables, bar seating, or a private room for groups.
An array of antipasti, from simple cheese and salumi to arancini and calamari, includes prawns baked in a full-flavoured puttanesca with chilli, olives, lemon and capers. A generous plate of beetroot-cured trout on a pretty bed of radishes, fennel and golden beets is finished with fine shavings of horseradish – the sweet fat of the fish well balanced by the sharp salad. The menu spoils diners with a dozen pasta and risotto dishes, eight pizza variations and seven sides.
PSST! If you want to cultivate the skills of an artisan pizzaiolo, then book a pizza-making masterclass for a group.