An existing concept applied to a different cuisine sees Italian restaurant Pizza Autentico recently open in the quiet laneway space in Surry Hills that used to be the funky Japanese Uchi Lounge.
Marrying the philosophy of Italian cuisine as simple, quality and fresh food with the (rather foreign in Sydney) concept that food should be priced reasonably, owner Hamilton Kings established Pizza Autentico as an almost churrasco-style Italian restaurant.
|The communal dining table at Pizza Autentico, Brisbane Street, Surry Hills|
But hold off before thinking this is another average, all-you-can-eat venue. Diners at the communal table can choose from a rotating variety of 12 traditional pizza and five pasta options that are brought around the table over a 1.5 hour sitting (vegetarian or vegan options separate).
The focus is on traditional toppings and varieties using simple, fresh ingredients - some sourced from from Salt Meats Cheese in Alexandria. Don't come expecting any lamb, chicken or pineapple on your pizzas.
|House made bread|
A basket of house made bread is served upon your arrival, as if you needed more carbs to start an all-you-can-eat carb fest. The bread is at least crusty and makes for good dipping in the olive oil that is part of the olive trio board.
|Trio of olives - olive oil, olive tapenade and marinated olives|
|Tenuta Valpolicella wine|
The light flavours made the margherita pleasantly easy to have in the first instance.
|Valtellinese pizza: shaved beef, rocket and shaved parmesan|
|Orecchiette norma: pasta with eggplant and ricotta|
|Spaghetti bolognese with shaved parmesan and chili flakes|
The classic spaghetti bolognese was what you would expect from a traditional bolognese: loads of hearty tomato sauce studded with beef, all soaked up by thin spaghetti pasta.
|Classic spaghetti bolognese|
|Trofie pesto: trofie coated in basil pesto sauce|
In this case, the pesto mixed with the napoli sauce from the previous orecchiette and spaghetti servings, with the wait staff candidly explaining how there is an Italian sauce combining the best of pesto and napoli sauce.
My first time seeing and having trofie, it had a soft, buttery and doughy texture, contrasting with the coarsely chopped pine nuts pieces of the pesto. This was my favourite of the three pastas I sampled, and completely deserving of another serve.
|A wall installation depicting Italy|
Food, Booze & Shoes dined at Pizza Autentico as a guest, with thanks to Evans Media.