Merivale is set to reopen Uccello in the Ivy precinct with a new head chef.

Former Sagra owner/chef Nigel Ward has joined Uccello with plans to bring a taste of the Amalfi Coast to the Sydney CBD.

The front of house team will be led by managers Carmen Tomasic (Hemmesphere, sushi e) and Mathieu Mozziconacci (Felix), with sommelier Fabio Pallottini (Mr Wong and Automata) also coming on board.

Uccello has remained closed for the past months and will reopen in late October with a new look and a revised menu.

The culinary direction will be anchored by the venue’s wood-fired oven and charcoal barbecues, with Ward creating dishes that showcase New South Wales produce.

Guests can look forward to Burraduc Valley buffalo mozzarella with violetta artichokes and cantabrian anchovies; Cape Morton scarlet prawns with native finger lime, spaghetti alla chitarra, vongole, chilli and bottarga plus Ulladulla ruby snapper in cartoccio with mussels, fennel and salsa verde.

The drinks list will showcase the best of Italy, with Catarratto, Grillo, Brunello and Barolo available alongside Provence Rosé and Australian wines.

Ward will also spend time with apprentices from Merivale’s in-house program, who will be joining the chef in the kitchen.

“I am committed to passing down acquired knowledge acquired, from generation to generation,” says Ward.

“I think it is important to encourage experimentation in my kitchen -it was a liberty my teachers afforded me and one that I’ll always be grateful for. I just want to make beautiful food with like-minded people.”

The official reopening date for the restaurant will be announced shortly.

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