A new Italian restaurant has opened in Sydney, and it’s bringing an ultra-opulent dining experience to Barangaroo Avenue.
Corso Brio is the latest venue from Bel & Brio Restaurateur Mark Richerdson who is working alongside Executive Chef Massimo de Michele, Head Chef Alessandro Morabito and Restaurant Managers Jacopo Mastrocinque and Simone Gibillini.
The 120-seat restaurant offers patrons a range of dining experiences from antipasti to a la carte and a set menu.
“Alessandro and I are passionate about our Italian heritage and what we grew up eating around the table,” says de Michele.
“The menu is a journey through regional Italian cuisine and we look forward to showcasing the dishes alongside one of the best wine lists in Sydney.”
Dishes from the chef team include beef carpaccio with rocket, parmesan and hazelnuts; New Zealand scampi with coral lettuce and baby cucumbers as well as Margra lamb shoulder with smoked sweet potato puree and fig vincotto jus.
Pasta and risotto options abound at Corso Brio, with options covering Fraser Island crab spaghetti with cherry tomatoes, chilli and charcoal breadcrumbs; egg tagliatelle with venison ragu and risotto with carnaroli rice, stracciatella, basil oil and olive crumb.
The restaurant has a 400-bin wine list curated by Jon Osbeiston, who is heroing both local and Italian makers.
“We have a strong focus on the Italian wine regions with an emphasis on aromatic whites and savoury reds,” says Osbeiston.
“While acknowledging the great wine regions like Barolo, Barbaresco, Brunello di Montalcino and Chianti, we also have many other regions listed where rare indigenous varieties shine.
“There is also a strong focus on Australian wines. The Hunter Valley features strongly with a large selection of aged Semillons.”
Corso Brio is open for dinner on Tuesday to Sunday and lunch Wednesday to Friday and Sunday.
