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Italian restaurant Spezia has opened in the heritage-listed courtyards of The Lands by Capella at Circular Quay, and it feels like a little piazza in Italy.
The restaurant is led by chef Jae Bang, who headed the kitchen at Norway’s two-Michelin-starred Re-naa for four years, alongside head chef Aaron Caccia, who also worked at Re-naa as well as Denmark’s Noma, and hospitality group Florence Guild. Spezia, Italian for spice, takes inspiration from Italy and the flavours and spices of the Silk Road.
“First and foremost we’re an Italian restaurant and we want our guests to leave feeling like they’ve just had that type of experience,” Jae says.
“We’ve also added hints of spice to every single dish, which adds a layer of complexity and difference that you won’t find anywhere else.”
Come for grilled octopus with Calabrian chilli, nduja, capsicum, samphire and cucumber; ravioli with dukkah, asparagus, pecorino and egg yolk; duck ragù caserecce; and a must-order tiramisu.
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There’s also blue swimmer crab spaghetti topped with prawn tartare, 36 wines available by the glass, a tight cocktail menu and a 500-bottle wine list featuring mostly Italian and Australian producers.
Our favourite part is the charming courtyard, with lush greenery and tomato-red awnings. It feels like you’ve stepped off Bridge Street and into a little Italian town.
Make a booking here.
Address: 25 Martin Place CBD, 2000 NSW
Note, I was hosted by Spezia, but our editorial recommendations are always honest. Find out more, here.
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