A year later Bruno's has a new menu and chef, Daniele Trimarchi (formerly of Fratelli Paradiso and Icebergs, and heavily tattooed). A lot of my favourites from my last visit are still on the menu but gone are the indifferent pastas.
Pleasingly, the cow hides are still on the restaurant ceiling and the crocheted black tablecloths remain beneath the glass-topped tables.
|Dinner tables for the "degustation" dinner at Bruno's, Oxford Street, Darlinghurst|
Not that Bruno's offers a degustation, it was more a sampling of almost the entire menu, share platter style as I'm sure nonna would approve.
While the restaurant walls are decked out in religious artworks (owner Christopher Cinerari calls the images "powerful"), the back of the menu features Botticelli's artwork 'The Birth of Venus' which also happens to be tattooed on Cinerari's calf (Venus is the Roman goddess associated with love, beauty, sex, fertility, prosperity and military victory).
|Olive misto - Pork & fennel stuffed green olives, Sambuca Gaeta olives and fennel & |
chilli Sicilian olives
|Affetati misti - selection of Italian cured meats with an almond skordalia|
|Nduja di casa - spicy cured pork paste, goat cheese, homemade wood-fired bread|
And, as I warned those around me, it was just as spicy as I remembered and not something to be eaten while inhaling air, that's for sure. All the dishes so far were from the cicchetti menu, designed for sharing and snacking.
|Insalata di lenticchia - blue lentils, goat's cheese, wood-fired baby beetroot, mint, |
parsley, basil, Spanish onion, tomato
|Insalata Primavera - Brussels sprout, walnut, parmesan, lemon, oil, balsamic|
|Insalata Caprese - torn basil, buffalo mozzarella, tomato, Novello olive oil|
|Ortolana pizza - tomato, eggplant, zucchini, capsicum, rocket, pesto|
The Ortolana pizza featured eggplant, capsicum and zucchini under a forest of rocket, and wasn't quite the best vegetarian pizza I've ever had.
|Sporchino pizza - tomato, tallegio, asparagus, prosciutto, chilli|
|Salmone curato con vodka - vodka & beetroot cured salmon, pickled beetroot,|
watercress & horseradish cream
|Vitello tonatto - slow braise veal with an in-house tuna dressing|
|Calamari fritti - calamari, aioli, lemon|
|Haloumi grigliato - haloumi, roasted red peppers, salsa verde, olive oil, lime|
|Funghi della nonna - field mushrooms, gorgonzola, pine nuts, spinach|
|Pancia di maiale - Twice cooked pork belly, braised moscato pears, pomegranate fennel|
salad, crackling crumble
|Pomegranate fennel salad, served with the pork belly|
The endless pinot noir continued, as did the conversation around the table, leading me to think that this was exactly what the HDSC boys had in mind.
|Wining and dining at Bruno's|
Food, booze and shoes attended the Bruno's Restaurant relaunch party courtesy of Hunky Dory Social Club, with thanks to Bang PR.