Capriccio is part of the italian New Wave hitting Sydney and the restaurant is run by 3rd generation restaurateurs Matteo Gallatto and Michele Rispoli. Housed on Norton Street in Leichhardt – the venue dishes out Osteria styled menu with a menu designed for sharing and also for the sole dinner who’s popping in for a vino and a small bite. For lunch, they have this spelt Panini that is cooked to order in the woodfired and one of the best sandwiches you’ll get in town.
Capricco is a light filled restaurant. There’s also upstairs as well which is a more formalised dining space more suited for intimate sit down dinners. Looking cross the venue, you’ll spot their woodfired oven (in yellow)
A look at their menu (see more online at their page)
Capriccio’s Spelt Panino (You can just see the woodfired char on the outside) – This $12 Paninoteca was the pork belly one. With a 24 hour prove on the dough, its light and airy. Pretty sensational, pipping hot out of the woodfire with a nice crunch. Nothing else quite like this anywhere else.
A series of small eats – oysters with thinly shave dried garlic, cannolo alla mortadella (balsamic cannolo, mortadella pate, pistachio), cotechino slider (pork sausage, lentil bun, pickle and mayo), piadina romagnola (flatbread stracchino rocket and proscuttio)
across the smalls bites that we had, from the surprise savouriness of that balsamic cannolo, to the beautiful cotechino slider and the rather wonderful piadina romagnola – which from sight you’d think would be overtly peppery from the abundance of chopped rocket but it was light and the cheese and proscuttio cut through. The small bites are easy bar snacks with a glass of vino here.
Still on the smalls section of the menu – we visit their eggplant dish – tender soft, flavoursome with bright fresh acidity from the tomato sauce and the parmesan sponge. Cooked in the wood fired oven also, the octopus salad arrives hidden under a squid ink crisp. Smokey tender octopus and the sharp olives adding bursts of flavour. A just seared tuna tonnato arrives. Its light and refreshing perfect for the spring/summer. The anchovies on the plate adds that salty briny kick.
From their pasta menu, Pipi’s and a soft noodle made from bread that has been pushed through a sieve and made into pasta. Made fresh on venue – the vongole passatelli is interesting – a pasta made from bread – just cooked – there’s a firmness to the bite and burst of flavour from the pious as you bite into their plump little morsels.
Head chef Bryan Gerlini (ex-A Tavola) delivered; food at Capriccio is as you would expect great. Across the courses, it was surprising Italian with a modern twist. Pop in Sundays – they have a “Italian Long Lunch” – 6 courses for $59.
Capriccio Osteria Bar
159 Norton Street, Leichhardt, Sydney