Walk into Fabbrica and you’re confronted with a bevy of things you’ll want to eat and drink. On your right, around 70 types of wine – mainly Italian styles such as sangiovese and nebbiolo from organic producers, with some minimum-intervention drops for good measure – line the shelves. Straight ahead, a stone benchtop is laid out with seasonal produce, loaves of sourdough, baguettes and focaccia.
Just past the counter a glass case exhibits eight types of pasta (a selection that changes daily and is sold by the gram) and beyond that, a window shows off chefs breaking down whole lambs and pigs, rolling pasta and baking sourdough in the kitchen. To the left, a coffee machine pumps out morning espresso, a cheese cabinet displays pecorino and a huge wheel of Reggiano, and a selection of sauce packs and cured meats spark inspiration for your next dinner party.
Fabbrica – which translates to “factory” from Italian – is a deli, pasta shop, sandwich joint and wine store from Matt Swieboda and Nathaniel Hatfield (Love, Tilly Devine, Dear Sainte Eloise and Ragazzi), Ragazzi chef Scott McComas-Williams (ex-Movida) and Cameron Birt (Fino Foods). The kitchen is headed up by ex-Monopole chef Toby Stansfield, with McComas-Williams working as executive chef for both Fabbrica and Ragazzi.
There's short list of aperitif-style cocktails, grappa, beer (including drops from Marrickville’s Wildflower) and a few different bottles of wine which will be poured by the glass each night for those who manage to nab one of the five tables in the courtyard.
In the mornings visit for coffee and house-made bombolone (Italian doughnuts). A limited number of sandwiches are available after midday to eat in or takeaway. A couple of varieties will be chosen each day – when Broadsheet last visited, it was pork cottoletta on focaccia with cabbage and mayo, and a mortadella, pickle and salted chilli sanga – with just 20 to 30 of each meaning getting in early is a good trick. A baked pasta will also be available each day – think lasagne or cannelloni.