Sydney’s wine bar landscape continues to grow, and the latest addition is from one of the city’s most prominent restaurateurs.
Icebergs’ Maurice Terzini has teamed up with his son Sylvester to open Snack Kitchen on Macleay Street, a casual drinking and dining space that’s what you make it – be it a a drink, a snack, or a whole meal.
It’s the first venue Sylvester has fronted after spending his career working in hospitality.
“After all these years of working for my father and legendary small venues, such as Napier Quarter in Fitzroy, it’s so exciting to bring this knowledge into Snack Kitchen … after all, quality should always be a given,” he says.
A simplicity-first lense has been cast over the menu, with produce supplied by some of the state’s (and beyond’s) finest growers.
Sections of spuntini, affetatti, formaggi, piatto di mezzo, and dolci let guests choose their own adventure, which can begin with olives and anchovies, continue with mortdaella with chilli oil, and culminate in fritto misto or Harry’s bar carpaccio.
“A kitchen of simple ingredients but rich in flavour,” says Maurice. “After steering some big ships, I feel as if I’m going back to the start of my career with a simple concept, it’s coming full circle.”
Wines rotate monthly, with most sourced from Australian makers, with the drinks list leaning towards aperitivo-style options covering a Negroni and an Americana to a house spritz that combines gin with cherry, Italian tonic, and basil spray.
Snack Kitchen is open Tuesday to Saturday from 3pm until late.
