Tippy-Tay will swing open its doors this month, bringing a slice of Europe to Sand Hill Road’s Garden State Hotel.
The Flinders Lane venue centres around all things Italy, with Head Chef Dylan Evans working alongside Sand Hill Road Executive Chef Ashly Hickson to design a menu that pays homage to Italian classics.
Guests can look forward to sharing everything from cacio e pepe arancini to pork cotoletta with Tuscan slaw and mustard sauce and a 600g Bistecca alla Fiorentina.
“We wanted to create delicious, shareable dishes where people can enjoy all that’s good about Italian food – the theatre, the mess and the fun of a simple, well-executed meal,” says Evans.
Tableside drinks will form a key part of the Tippy-Tay experience, with staff wheeling around an airline trolley filled with Italian digestifs and the venue’s own limoncello with Unico Zelo.
The bar will be churning out all the classics including margaritas and Negronis plus in-house drinks such as the Roman Holiday (strawberry Aperol, coconut Havana rum, grapefruit, lime and soda) and Passionfruit Therapy (Fiorente, elderflower, Belvedere vodka, passionfruit, pineapple and citrus).
Sommelier Matt Skinner has created a wine program around Italian and Australian winemakers, with special attention paid to wineries producing local wines with Italian grape varieties.
“Think Sauvignon Blanc from Marlborough, Chardonnay from the Yarra Valley or Shiraz from McLaren Vale,” says Skinner.
Tippy-Tay opens on 11 November and will serve lunch Wednesday to Sunday and dinner seven days a week.
Image credit: Pete Dillon
