Sydney’s Surry Hills is home to a new Italian restaurant from Giulia Treuner.
The newly minted restaurateur launched Giuls on Crown Street late last year after more than five years as an area manager at Rockpool Dining Group.
Esmerelda Perez has been appointed head chef of the venue and designed the menu alongside Florence-born Chef Alessio Rago.
Rago has spent 15 years in the kitchen including stints with Michelin star chefs Nino Di Costanzo and Antonio Guida (Seta, Milan).
Giuls’ menu is anchored by Tuscan-inspired dishes and a commitment to quality.
“Esmeralda and the team produce almost everything in-house and fresh each day,” says Treuner.
Guests can begin their meal with house-made focaccia with smoked rosemary and mortadella with pistachio and green oil before moving on to antipasti plates such as market fish crudo with blood orange, finger lime and basil or burrata with burnt figs and vincotto.
Larger plates encompass squid ink fettuccine with crab, cherry tomatoes and chilli; conchiglie with vodka, pancetta and taleggio and a 250g scotch fillet with grilled baby cos.
Giuls is open Wednesday to Sunday.