When Matteo opened last year it injected a much-needed sense of fun and excitement into Double Bay’s restaurant scene.

The stylish Italian restaurant has taken over the former Limoncello site and has attracted the same loyal following as that much-loved family restaurant, in part thanks to the reputation and work of Matteo’s co-owner and chef Orazio D’Elia, who was head chef at Limoncello before opening Bondi’s Da Orazio Pizza + Porchetta with Maurice Terzini.

Pizza is the star at Matteo; D’Elia uses the doppia lievitazione (double-proving) technique to create lighter, more digestible pizza dough in the Napoli style. The support acts are simple dishes such as grilled black Angus beef sirloin and pastas, as well as the show stopper: salt-encrusted snapper.

Interior designer Ian Nessick is behind the Mediterranean-inspired fit-out, which includes an elegant marble bench at the bar, blond American oak tables and a sun-drenched front terrace.

During the re-build, D’Elia invited Broadsheet's video team to document the process. From the start, when there was only an empty shell, we were there to capture the story of the restaurant's rebirth, from the ground up.

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