CicciaBella changes chef line up
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.
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.
“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.”
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.