At first glance, Bottega Coco, may seem like a beautiful Italian restaurant – or just ‘another’ restaurant taking over the former Bel & Brio premises. However, this newcomer is one that is getting AGFG very excited …what Bottega Coco is achieving in its new home is an amalgamation of a beautiful Italian feel with an Australian nod.
This is most obvious in esteemed Pastry Chef Vincent Gadan’s mastery in his ‘Coco’s l’Opera House’, a unique dessert shaped to pay tribute to the Sydney Opera House.
Another key point in delivering this new restaurant is a partnership with CLIMA, a renowned sustainability consultancy, where Bottega Coco has actively sought to establish itself as a leader in sustainable dining practices.
The collaboration ensures that every aspect of the restaurant's operations aligns with the highest environmental standards. Bottega Coco was able to repurpose 80% of the fit-out, including dining tables and upholstered chairs, while retaining the bar and cellar and relocating and extending the patisserie.
At the helm of the kitchen is Executive Chef Pier Davide Maiuri, a virtuoso with an insatiable passion for creating extraordinary dining experiences where his deep understanding of Italian cuisine, sustainable ingredients, meticulous attention to detail and relentless pursuit of perfection have earned him accolades and the admiration of food enthusiasts worldwide.
Extending beyond just savoury, step into a world of artisanal, homemade delights meticulously crafted by Vincent Gadan. Renowned for his appearances as a guest Chef and judge on MasterChef Australia, Vincent brings his extraordinary talent and culinary expertise to every creation.
For example, Bottega Coco goes beyond just desserts and an Opera House shaped gateau to creating an entire macaron tree comprising of 48 macarons in a variety of flavours finished with 24-carat gold leaves. There’s also an edible picture frame made of chocolate and we can’t forget the French classic celebration cake - a croquembouche, made of divinely puffed caramelised choux buns with vanilla bean crème pâtissier.
Bottega Coco is located at Barangaroo Ave in the heart of Barangaroo and if you’re making the trip out there, you’ll also want to take a peek beforehand at its offering of Masterclasses, pizza-making and pasta-making classes as well as the Bottega Coco cellar curated by Head Sommelier Jon Osbeiston.
Buon Appetito!
