Siblings Silvia and Peter de Marco, with Phillip Tropeano, Natalie Albany, Ernesto Sestito and Domenic Maurici (who between them run Pizza e Mozzarella Bar, Borsa Pasta Cucina and Chicken & Pig) form the team behind Chicco Palms. It’s a California-inspired pizza restaurant and bar with a breezy, Palm Springs vibe.
Roman-style pizzas and Italo-American dishes – such as spaghetti and meatballs, gnocchi pomodoro and home-baked panini (served at lunch only) – make up the menu. The drinks selection firmly grounds Chicco Palms in a contemporary Australian setting. Wines are from Italy and SA only, and the tinnies are served in custom, red stubbie holders. There’s also the Palm Freeze – a frozen cocktail with rum, mango, white wine and lime.
Chicco Palms also offers a giro (literally “to go around”) dining option for groups of four or more. For $25 a head you get a selection of pizzas to share. The $35 option comes with antipasto too. And for $45 you get the lot – pizza, antipasto, pasta and roasted meats.
MASH Design’s James Brown – who also holds a stake in the project – remodelled the former fish ‘n’ chip shop. A large extension with porthole windows and a crisp coat of white paint now stands behind a besser-brick façade. Vintage photographs hang inside and kitsch checkerboard linoleum covers the floor and walls.
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