Via Alta, part of the Sydney Restaurant Group, focuses on northern Italian cuisine. It offers a step above the usual suburban restaurant and is a worthy addition to the local area. Head Chef Damiano Ottaviani hails from northern Italy and has an impressive résumé, with stints at L’Atelier de Joël Robuchon and Clarke’s Restaurant in London.
The interior is rustic, thoroughly well thought out and is a comfortable setting for day or evening dining.
The zucchini flowers in tempura is a fine example of a classic dish done well. Rich and umami-packed taleggio cheese oozes out from the crisply battered zucchini flowers, and is counter-balanced by a fresh pesto. The house-made pappardelle with wild boar ragu and Sardinian pecorino is a gorgeously more-ish pasta dish. Rich, yet light boar ragu is lifted with the addition of whole juniper berries and coats the perfectly cooked pasta. The house-made sourdough with whipped ricotta is a worthy side dish and perfect for mopping up the ragu.
PSST! Look out for their regional focused nights to go on a tour of Italy.