Dexter Kim, Buffet

Palazzo Salato will arrive in Sydney’s CBD this autumn, marking a new chapter for the Love Tilly Group.

It’s the biggest project yet for the force behind some of the city’s most iconic venues including Dear Sainte Eloise, Ragazzi and Fabbrica.

Come April, Palazzo Salato will open on Clarence Street in a heritage-listed building with Group Executive Chef Scott McComas-Williams, Executive Chef Alex Major and Head Chef Vincenzo Romeo heading up the kitchen.

“I realised this was the site for our first proper restaurant the moment we walked into the space,” says McComas-Willams.

“For the first time, we have a kitchen with enough room, allowing us to produce some of my favourite hand-shaped pastas like agnolotti dal plin, scarpinocc and agottini while still being able to grill, roast and braise cuts of meat, veg and fish from our long-time producers.”

The two-level concept will be split into a walk-in-only bar, trattoria and private dining room, with each facet opening in stages.

Once the bar and trattoria are up and running, an outdoor dining space and bar will launch later in the year off Kent Street.

“Palazzo Salato represents the next step in the evolution of the Love Tilly Group,” says Co-Founder Matt Swieboda.

“Like us, it’s growing up. It’s a little more refined. But, it stays true to our ethos of being accessible and never stuffy. We want people to come and eat great food and drink great wine, but have fun while they’re doing it.”

On the wine front, Group Sommelier Jade Febvre has put together a 500-strong wine list alongside Head Sommelier Julie Barbero.

While Love Tilly’s groups have largely focused on singular wine-producing regions at each of its other venues, Palazzo Salato’s offering will be much more international.

The team has been rounded out with Adam Fogwell as general manager; Bora Biyiklioglu as restaurant manager and Jordan Grocock as bar manager.

Palazzo Salato will open in April, with an official opening date to come.