Ex-Rockpool chef launches new menu at Merivale’s Uccello

23 August, 2016 by
Danielle Bowling

Merivale’s Italian restaurant, Uccello, has launched a new menu designed by the recently-appointed head chef, Ben Sitton, who’s spent the past seven years as senior sous chef at Rockpool Bar & Grill. 

Sitton’s dishes combine influences and traditions from all over Italy, including the Piedmontese tartare, Ortiz anchovies and witlof; and skillet fried southern calamari with garlic and chilli from the antipasti, and goats curd tortelli with peas, mint and butter; and cavatelli with slow roasted suckling pig, guanciale, olives and walnuts in the menu’s primi section.

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Utilising Uccello’s stone oven are menu items including the octopus, chickpea puree, witlof; Red Gate farmed quail with pomegranate and chestnuts; Bangalow pork loin with Tuscan cavolo nero and chestnuts; and New England goat shoulder with herb crumbs and braised cannellini beans.

The restaurant also offers a selection of breads baked daily including focaccia and pane di cassa, fermented for 24 hours.

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The dolci menu comprises deep fried citrus custard and caramel cream and Zokoko dark chocolate mousse, mascarpone sabayon and espresso granite.

Uccello’s menu is complemented by a wine list curated by new head sommelier, Filippo L'Episcopo, and featuring 450 Italian wines. 

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