CicciaBella changes chef line up

11 June, 2020 by
Annabelle Cloros

Bondi restaurant CicciaBella has announced former head chef Mitch Orr has left the venue after finishing up a one-year contract.

Orr joined Maurice Terzini’s Icebergs Group in July last year following the closure of his Potts Point eatery ACME.

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The chef was on board for the evolution of the Bondi site, which previously housed Da Orazio Pizza + Porchetta.

Icebergs Group Development Chef Nic Wong (ex-Cho Cho San, The Apollo) will continue to lead CicciaBella, which has reopened with the easing of restrictions in New South Wales.

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“Over the last three months, I’ve worked really hard to maintain CicciaBella, a brand that is dear to my heart,” says Terzini.

“It’s a true reflection of my childhood in Italy, bringing together an accumulation of all the Italian concepts I love. It gives me great pleasure to introduce CicciaBella as 100% Famiglia Terzini owned and operated.”

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The venue is championing a new wood-fired menu for the cooler season, which sees nine main dishes all cooked over fire including whole sardines to a pork chop and king prawns. House-made pastas are also on offer, and will revolve according to seasonality.

James Hird has curated the wine list, described as “short and sharp”, and there’s a full drinks program designed by Scout’s Matt Whiley.

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