The evolution of Sydney’s late-night dining culture is well underway, with industry veteran Paola Toppi opening the doors to her latest venture on Friday 15 November.
Situated in the newly launched Sixty Martin Place, Toppi Martin Place will offer a range of dining experiences centered around refined homemade Italian dishes, with the kitchen operating until 1am on busy nights, otherwise until late, and a 2am license.
At the Pasta Bar guests will be able to enjoy chef Toppi’s renowned house-made pasta dishes, including her signature duck ravioli with sage, browned butter and duck jus; tagliolini with lemon, butter and blue swimmer crab; and tagliatelle sciue sciue with king prawns, cherry tomatoes and chilli. The ever-changing range of pastas will prepared in front of guests for maximum theatrical effect.
Shared plates will take centre stage at the Cocktail Bar, with antipasti and cured meats, pasta tasters and seafood on offer. Four varieties of the chosen option will be dished up for those looking for a quick bite.
Meats and seafood will sit alongside pasta on the Dining Room’s menu: ‘Wagyu eye fillet alla pizzaoila’ with spicy tomato sauce, garlic chilli and potato mash; butterflied and grilled scampi with lemon and garlic butter sauce; and ‘spatchcock alla cacciatora’ in a tomato, mushroom, rosemary and garlic sauce.
Matteo Belkeziz has curated the wine list, featuring Italian, local and international wines, while the cocktail list is an Italian affair with barrel-aged negronis, fruit bellinis and a Tiramasu martini set to be mixed.
Steel + Stitch are behind the design of the 30-metre-long restaurant’s dark aesthetic offset with sandstone, steel and beige accents.
“We want to help bring a new lease of life and modernised culinary experience back to the CBD and create a destination for Sydneysiders any night of the week,” says Toppi. “We’re really proud to return to the CBD and take residency in Sixty Martin Place.”