The Amalfi Way
The menu harnesses the flavours of fresh seafood without piling on ingredients. It starts with a choice of crudi that showcases the freshness of the local catch, including lobster carpaccio, and tuna tartare served with peas done three ways: fresh, puréed and sous-vide. The highlight is a kingfish carpaccio swimming in lemon, olive oil, capers and sundried tomatoes. And whatever you do, don’t let the attentive waitstaff take the plate when you’re done. Order some focaccia – it’s best friends with the oil.
It’s been said that Esposito makes the best pizza in Sydney, and at The Amalfi Way, the spectrum of Napoli-style pies is wild. It stretches from a classic margherita or marinara all the way through to the pizza caviale. Made with black squid ink dough and topped with buffalo stracciatella, beluga black caviar, salmon smoked caviar, quail eggs and Norwegian butter, it’ll set you back $250.
There's a good range of pastas, all made in house. The scialatielli all’Amalfitana (a pasta from Sorrento made with milk, which helps the dough soak up the flavours of the sauce) comes scattered with mussels, calamari, prawns and scampi. Larger dishes include woodfired Tasmanian scampi and Queensland king prawns with endives and apple, and seafood is taken fresh from a live tank daily. Finish it all off with a dessert of coconut rice pudding with Strega (an Italian liqueur) and peaches.
The decor is inspired by Esposito’s summers in Amalfi – think bursts of yellow; clean, crisp whites; lemon trees; and ceramics from Italy’s south. Sydney Harbour makes a not-too-shabby backdrop. The cocktails are also themed around the Italian summer, with light, fresh spritzes, Mimosas and Bellinis. And the wine list is made up of both local and Italian drops, including Bellavista Franciacorta – Italy’s answer to champagne.