Head Chef Richard Purdue (ex-Jonah’s and Merivale) brings a wealth of experience to the Neil Perry-inspired Rosetta, which is a nostalgic recollection of his food journeys throughout the regions of Italy.
The sophisticated fit-out, with seductive curves that work in synergy with the Harry Seidler-designed Grosvenor Place, invites an abundance of natural light during the day, while being stylishly lit when the sun goes down and the cocktail bar awakes.
Some menus read particularly well, and this interpretation of regional Italian fare fits that bill perfectly. The yellowfin tuna crudo is garnished with a salsa verde that provides an interesting counterpoint. Like a warm hug, the gnocchetti sardi, with more-ish Rosetta pork sausage, ricotta and oregano, leaves you wanting more. Similarly, the noteworthy risotto, with freshly sourced early season mushrooms, is both hearty and flavoursome. The well-sourced, grilled free-range duck breast with spiced quince and vincotto is trumped by the Torello rosé veal rump with borlotti beans and pancetta.
PSST! In the late afternoon, the terrace is a popular spot to enjoy an Aperol spritz with a salumi plate!