Sydney restaurant La Rosa The Strand is changing things up.
The Milan Cricket Club is set to take over the venue from 1 October, morphing chef and owner Nino Zoccali’s Italian-Anglo heritage with the talents of former Sepia and The Ledbury chef Nik Hill.
“I’ve had this concept in the back of my mind for a long time and things have weirdly transpired during COVID-19 to help make it a reality,” says Zoccali.
Described as a British-Italian steakhouse, the menu will revolve around the T-bone cut, with proteins such as Suffolk lamb, Berkshire pork, White Rocks Fresian veal and Rose Mallee Beef all on offer. The 400g steaks will be accompanied by a British essential: the Yorkshire pudding.
Diners can also expect dishes including Scotch egg and Oxford sauce; raw beef on dripping toast; grilled tongue and anchovy; warm cauliflower and Comté tart and pig’s head schnitzel.
“I’m very excited about this collaboration, says Hill. “It’s going to be a classy take on British cooking. Lots of pork and some great old butchers’ cuts gives us plenty of freedom to have fun with the concept.”
Hill joins the pop-up after exiting Woolloomooloo’s The Old Fitzroy Hotel in August. The chef quickly built a loyal fan base for his recreations of cult dishes including schnitzels, pot pies and a hot chip butty.
The Milan Cricket Club will be open for lunch on Fridays and Saturdays and dinner Thursdays to Saturdays.
Bookings are now open.
