Fitzroy Food Co.
Kirribilli has had an upsurge in activity with the addition of Street Market, Anvil Coffee Co., Batch Burgers & Espresso and The Botanist. Fitzroy Food Co. added its casual dining flare to the mix when it opened in January.
The space has plenty of greenery and an array of geometric pendant lights spread across two levels. Chef Glynn Pedlar is a partner in the business along with Emine Sahin and John Culina, who Pedlar previously teamed up with for Olivo on Blue in McMahons Point.
Dishes include oven-baked olives and hand-rolled grissini; braised lentil with crispy black pudding; hand-cut fettuccine meatballs; and whole baby snapper.
For breakfast you could try the crab omelette, sweet corn, manchego and asparagus, or opt for benedict with house smoked salmon on sourdough topped with hollandaise and roasted tomato. For those preferring sweetness, ricotta buttermilk pancakes with berry compote and double cream might be just the ticket.
Large plates are designed for sharing and include paella with all the trimmings; whole confit duck with twice-cooked potatoes; or a whole rack of ribs with homemade smoky barbeque sauce. The restaurant also has a neat list of pizzas (including four cheese, Peking duck, or funghi with truffle). The baccello (served until 5pm) is house-made wood-fired bread, baked on the stone of the pizza oven and stuffed with ham and pulled pork; house smoked salmon; or chicken schnitzel.
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