Bottega Bandito

When the Anchovy Bandit crew acquired the spacious site next door in 2020 (formerly New Nordic) they split it in two, simultaneously building a new dining room for their pizzeria and this place, Bottega Bandito. After unveiling the former, the latter, a Euro-inspired deli and cafe, opened a month later.

The Studio Gram fit-out links Bandito to next door but maintains its own distinct identity. The throwback aesthetic features terrazzo and tiled flooring, green marble and a wooden countertop. The backbar is lined with San Pellegrino bottles; Mutti canned tomatoes; Ortiz anchovies and various sauces, pickles and preserves; plus Bandito-branded sugo, chilli oil, truffle honey and olive oil. But the vibe is more neighbourhood diner than corner store. It’s both warm and welcoming, while feeling familiar and new all at once.

Each day, executive chef Shane Wilson (ex-Hentley Farm, Bistro Dom, Orana) makes “a bakery amount” of sourdough focaccia. Bread is baked in the woodfired pizza oven next-door – the foundation for the sandwich menu. Fillings include sopressa, fior di latte, basil, fresh tomato and pickled chilli; mortadella, tapenade, stracciatella, pickled zucchini and spinach; and more.

On the brunch menu, there’s a breakfast milk bun with sausage, egg, pancetta, provolone and house HP sauce; eggs on toast with add-ons, blue swimmer crab rolls and cocktails from 10am. Boost your brunch with a Bloody Bandito made with gin, San Marzano tomatoes, fermented chilli and the secret house seasoning.

Bandito’s wine list is available by the bottle (including takeaway) and the glass. Dawn Patrol coffee is supplying its milk blend, while a rotating list of roasters supplies beans for the guest espresso.