When modern-Italian diner ACME in Rushcutters Bay announced it would be closing at the end of June, fans of the restaurant were left upset, wondering where its creative chef Mitch Orr would end up after the final service.
Now, it’s been announced that the man behind some of Sydney’s favourite genre-defying pasta dishes from the past five years will be heading up the kitchen at Maurice Terzini’s (Icebergs Dining Room and Bar, Dolphin Hotel, Bondi Beach Public Bar) Bondi diner Da Orazio Pizza + Porchetta.
“I’m super excited to be working with Maurice and the group,” Orr tells Broadsheet. “Maurice is an industry legend and it’s exciting to create something new.”
Orr and the team are still working out the details, but Da Orazio’s 2.7-tonne brick pizza oven – which was imported from Naples and installed into the space with a crane – will continue turning out pizzas, while Orr will focus on a menu of pastas. The venue will also be renamed Ciccia Bella (ciccia is an Italian term of endearment) in a few months, and the space will be given a makeover from a yet-to-be-named architect.
Orr also says he’ll also be taking over The Dolphin’s aperitivo hour menu from Sundays to Thursdays, starting Monday July 22. He’ll be whipping up a series of snacks that he says will cost between $5 and $7, and perhaps using it as a testing ground for what he’ll be serving at Ciccia Bella.
This isn’t the first time Orr has worked with Terzini – he cooked at The Dolphin’s Delfino Aperitivo Sunday sessions and its recent Italo Dining & Disco Club. After working as a small business operator at ACME, Orr says it’s a relief to work for the expert group behind Icebergs.
“They approached me and asked what I wanted to do,” he says. “I said I’d love to work with the group and have the support to lean on. You’ve got Monty [Koludrovic, Icebergs’s executive chef], Maurice and a whole marketing team.”
Dates for Orr’s start at Da Orazio and the official name change are yet-to-be-confirmed. Orr will be at The Dolphin’s aperitivo hours starting Monday July 22.