Up on the northern beaches they’re giving all their best dishes the woodfire treatment – even the desserts
This laidback Italian restaurant comes from Brescian-born-and-raised chef Alessandro Pavoni, whom you may already be familiar with from his other restaurants, including the upmarket Ormeggio at the Spit and more casual venues Chiosco and Via Alta.
In Newport, he’s doing simple, produce-driven cooking centred around a woodfire oven brought in from Italy. Eggplant parmigiana, Angus beef scotch fillet and whole snapper on the bone are all given the woodfire treatment – even the garlic bread is woodfired, arriving on a cast iron skillet sprinkled with marjoram, oregano and crisped rosemary. Don’t worry, pasta is still on the cards, in forms such as potato gnocchi with cured Kurobuta pork cheek, tomato and pecorino, and goat curd-filled beetroot ravioli with green peas, pine nuts, pecorino and chervil.
The wine list is all-Italian and available by the glass, with fruit-driven cocktails such as blood orange Margaritas and passionfruit Mojitos singing summer’s name. End the meal on a sweet note with their house special dessert – the woodfired caramelised tart, filled with seasonal fruits and topped with a scoop of gelato.
|Venue name:||Sotto Sopra||Contact:|
|Opening hours:||Mon-Thu 5-11pm; Fri-Sun noon-3pm, 5-11pm|