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  • Restaurants
  • Surry Hills
  1. Black pasta being churned out by a machine
    Photograph: Supplied
  2. The interior of Giuls
    Photograph: Supplied
  3. Charred octopus with n'duja sauce
    Photograph: Supplied
  4. Squid ink pasta, spiral pasta and a bowl of tomatoes
    Photograph: Supplied
  5. A flat lay of crudite, cured meat and cocktails
    Photograph: Supplied

Time Out says

A little piece of Tuscany has found roots in food heaven, Surry Hills

What do you get when an Italian manager from Rockpool brings her years of hospitality experience and generations of Nonna's knowledge to Crown Street? A little pasta joint called Giuls, that's what. A no holds barred exercise in simplicity with an unashamedly simple menu that shows off modern Tuscan roots and classic flavours by owner Giulia Treuner.

Head chef, Esmeralda Perez, alongside Alessio Rago, have curated the menu, bringing 15 years of traditional Italian cooking into the Giuls offering. Training under three Michelin Star chefs, Nino Di Costanzo and Antonio Guida, Rago flexes his Italian traditions and brings them straight to the streets of Surry Hills.

You'll chow down on signature dishes of squid ink fettuccine with crab, cherry tomatoes and chilli, and conchiglie with vodka, pancetta and taleggio, or even grilled Tasmanian octopus, n'duja dressing and wild dill, as you partake in some people watching from the terrace verandah a stone's throw from the Clock, the Dolphin and Messina

Written by
Elizabeth McDonald


Crown Street
Surry Hills
Opening hours:
Wed-Thu, 4pm-late; Fri-Sat, noon-late
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