Glorietta is an upmarket all-day Italian eatery that's in the same building as cafe Glory Days. It's owned by Aaron Crinis (previously Diggies Cafe and Dagwood Bar + Kitchen in Wollongong). Crinis grew up at Sydney's fruit markets, and that passion for fresh produce is the guiding philosophy here. The dishes on the menu are all designed to showcase the ingredients used, nothing's too complicated or showy.
When Broadsheet visited we tried pan-fried squid with burnt shallot oil, bottarga (cured fish roe) and charred sourdough, as well as a spicy vodka paccheri (large tubular pasta). The fish is what’s available from the market, served with burnt lemon and caramelised tahini mayo, and you can get oysters freshly shucked.
When it comes to pizza, Glorietta takes a less-is-more approach, so the pizzas are made with minimum toppings. You might order the margherita, mortadella (mortadella, fior di latte, pistachios), pancetta (mozzarella, smoked pancetta, egg yolk, black pepper, chilli oil) and zucchini (zucchini, asparagus, cream, egg, bottarga, pecorino).
The venue includes a number of outdoor tables, which are perfect for a drink after work, and the booze list swings between cocktails and vino. The wines list here is a savvy list of drops from across the globe. If you’re a fan of Negronis, you’re in luck – there are several available (including a Negroni Bianco using Four Pillars Rare Dry Gin, Cap Mattei and Oscar 697 vermouth).
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