Opened just last Wednesday, Casa Ciuccio stands erect where the Black Dog publishing house once stood and is intensely imbedded in the Mediterranean when it comes to its culinary impression.
The Bar Lourinha team of Jo Gamvros, Simon Benjamin and chef Matt McConnell do their new thing inside with offerings of rustic flavours and textures of crab-filled ‘shisito’ peppers, boquerones and sardines with saffron vinegar to accompany your Super Bock Portuguese ale or local drop of vino.
Casa Ciuccio's menu promotes shared dining with dishes designed to ‘snack’. Try the yabbies and romesco, octopus tentacle, short rib and chimichurri pincho from the grill in the front room, or head into the ‘kitchen table’ setting to watch the chefs as they cook right in front of you.
It’s combining of traditional cooking methods using coal and smoke to create spiced Glenloth chicken, Black Angus brisket, suckling kid and the daily ‘pit roast. All meats are cooked over the outdoor coal pit for between three and six hours and served with hot sauce and potatoes.
From its quaint, European-style courtyard, to the front room ‘picar’ bar, or the first floor private dining room plus adjoining 'Bar Chooch' and deck, Casa is the ideal setting for a casual drink and snack with friends (much like Bar Lourinha) or for a la carte reservations of four or more.
Like cooking at home, at this Casa we are encouraged to savour our sustenance and relish the epicurean process. Dig in.