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