Beccafico, one of Sydney’s newest Italian eateries, has launched its new brunch menu.
Located in a courtyard off Danks Street in Waterloo, the ‘part-trattoria, part-ristorante’ opened approximately three weeks ago and last Friday launched its brunch menu, complementing Beccafico's existing Southern Italian dinner menu.
Head chef Diego Arata has created a menu that puts the spotlight on simple ingredients and dishes that replicate the home-cooking in Italian town, Puglia. Ingredients are sourced from local Italian suppliers wherever possible, including fresh burrata from Marrickville and air-dried salami from Byron Bay.
Brunch menu items include potato pancakes, smoked leg ham, fresh horseradish and poached eggs; meatball panini with parmesan and rocket served with fries; and panettone pudding with mascarpone, red wine poached pears and amaretto.
Beccafico’s dinner menu is inspired by recipes from the south of Italy, and features eggplant parmigiana with fresh buffalo ricotta; homemade gnocchi with prawns, broccolini and pangrattato; and veal saltimbocca prosciutto and sage with potato puree.
The beverage list includes Italian and Australian wines, and a range of cocktails.