Sincero

Sincero is an Italian word meaning honest or sincere. It’s also the name of a restaurant co-owned by Cinza Buono alongside chefs Mirco Speri (The European, Pastore) and Daniele Ruffolo, (Pastore), who are also behind Parkdale’s Buono.

Here, humble Italian mainstays are given a nouvelle cuisine edge. Take the eggplant parmigiana, where passata is swapped for a tangy tomato agrodolce, basil leaves are replaced with dehydrated basil powder, and parmesan cheese is traded in for a light, cheesy foam. Elsewhere on the menu, Moreton Bay bug comes on a bed of homemade seaweed spaghetti, made with toasted nori and wakame powder for a super-umami experience. And the beef ravioli, a pared-back plate of pasta, beef, parmesan and truffle, is a moreish delight that hits the spot.

For dessert, there’s the chocolate sampietrino, named for the cubed cobblestones found throughout Rome and made using dark chocolate, ricotta and amarene (sour cherry jam).

Wine is a highlight of the offerings at Sincero. Co-owner and sommelier Fabio Magliano previously worked at Michelin-starred restaurant Locanda Locatelli in London. Expect to also see drops from France, Australia and areas in Italy including the Gavi region and Bolgheri, Tuscany.

Adding to the class are glossy mirrored surfaces, with warm sculptural lighting fixtures on the ceilings. For a splash of colour, deep jewel tones and plush velvet upholstery rest adjacent to muted pink and green marble surfaces.