Bondi pizza legend Orazio D’Elia has opened a new Italian restaurant in Rushcutters Bay

You may have tried chef Orazio D’Elia’s pizzas at his popular Bondi eatery, Da Orazio. But you won’t find them on the menu at his classy new 80-seater, Trattoria Da Orazio, now open in Rushcutters Bay.

Instead, come for regional Italian dishes, including bombetta pugliese – pork neck stuffed with provolone before being crumbed, fried and served with smooth fava bean puree and bitter chicory. A vibrant green tortellini is filled with rich osso buco, served on a creamy saffron sauce. And you need to order dessert. D’Elia serves a platter of mini pastries – his favourite childhood dessert – and it’s as whimsical as it is impressive, with mini rum babàs, maritozzi and sfogliatella riccia (that look like lobster tails). 

Plus, try the ’ndujella – a mix of mortadella and ‘nduja which has a nice bit of chilli heat.

The site, redesigned by Adrian Condina Design Studio, features glass doors that open all the way up and will be the spot to sit come springtime. It’s an extra special space for Orazio, who was head chef of Popolo at the same location 14 years ago.

“This is a real pinch-me moment. The journey to opening the doors of Trattoria Da Orazio has been a labour of love. To create my own menu and design a space from start to finish in the site where I found my voice as a chef is a dream come true.

Each dish has been inspired by my childhood in Italy and my travels to and from Italy as a young chef, and more recent trips with my family,” says D’Elia.

Drinks-wise, the wine list features around 100 bottles and 20 by the glass, and if there’s one cocktail you should order, make it the Mandalo, a twist on the classic with Etna-grown Sicilian mandarin purée and organic mandarin liqueur.

Sundays at Trattoria Da Orazio are all about ragu, with the chefs cooking up a different slow-cooked version from all over Italy. Molto bene.

Address: 30 McLachlan Avenue, Rushcutters Bay NSW 2011, Sydney

Make a booking here.

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