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Machiavelli Restaurant
Best Known For
Duck Maryland confit, served with dauphinoise potatoes, seasonal greens and Madeira jus.
About Machiavelli Restaurant
Hidden away beneath Clarence Street down a set of flagstone steps, Machiavelli Restaurant has been serving West Sydney locals for more than 30 years. Cured meats hang from sturdy crossbeams supporting walls with framed pictures, showcasing the rich history behind a traditional Italian menu, which journeyed from Naples to Sydney with Giovanna Toppi and a suitcase of lessons from her mother. Organic greens and regional ingredients come to the fore, with fresh fish delivered twice a day to match a cellar of Australian wine, sitting comfortably beside Italian drops. Begin with starters of calamari fritti, served with tartar sauce and lemon, before delving into pasta plates like fusilli with crab meat and creamy white wine sauce, or devour steak Diane, seasonal vegetables and mashed potato.
Restaurant & Catering Association Member
Machiavelli Restaurant Menus/Downloads
More From Machiavelli Restaurant
RECIPES
Wild Canadian Scallops with Salsa Verde - Chef Recipe Laurent Cambon
A healthy, flavoursome dish using Canadian scallops with a Mediterranean twist, this is an ideal entrée to kick start your Christmas lunch.
ARTICLES
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Media & Awards
Features & Facilities
Payments Accepted: Visa, Mastercard, Diners, Amex, Eftpos
Seats: 158 Chef: Laurent Cambon
Opening Hours
Groups & Functions
- Up to 150 Guests
- Birthday Party
- Charity Event
- Christmas Party
- Cocktail Party
- Conference
- Corporate Function
- Dinner Party
- Engagement Party
- Product Launch
- Canapes
- Finger Food
- Set Menu
Lovely Food but Expensive
I was in Sydney for the weekend and booked in for a meal following the AGFG recommendation. My experience in Italy is that the waiters tell you what is "good" on the day. I asked for a recommendation and was told about a couple of specials. The Lobster Fettuccine piqued my interest. It was a crazy price but I thought it would have to be something special if they were charging that much for it. What emerged was half a baked lobster and a generous helping of Fettuccine on the side. Now it was delicious but I tend to judge Restaurants on whether or not I could have made a decent stab at cooking the dish myself. In this case I definitely could have (probably not as well, I concede). I've been to many Michelin Star and comparable Restaurants and paid these prices but in those locations the level of artistry and ingredient combinations are worth the money. This just wasn't, despite it being beautifully cooked. It was pasta and a baked lobster. I'm sure if I'd ordered something from the standard menu I'd be giving a glowing review but unfortunately I was fleeced. I was so annoyed I pinched the branded pen they gave me to sign the bill.
Sexy
Great food and service
Great food, fantastic night! Expect to pay $35 for a dish of pasta, but its well worth it. With the entrées made in front of your eyes. We were so full with the antipasto plate that we had to share the main meal. My husband had still room for desert though :-) Plan to come back every Friday! Plus no need to book, plenty of space available if you come around 7 o'clock. Thank you!