Tasted by / May 14, 2012

What’s in a name?

Cars often like to have animals names that are powerful or graceful in nature like Jaguar or Falcon.  It’s also not uncommon for a restaurant to be named after an animal of specialty like ‘Mad Cow’ or ‘Red Rooster’. When I stumbled upon a restaurant named ‘Uccello’ located in the Ivy frat-house of Sydney, I so happened to carry my 1,200 page Oxford Dictionary in my wallet and realised it was an Italian word! Luckily, I also had my pocket Italian dictionary strapped on my phone with a rubber band and found out a shocking discovery; casting aside why I lug an entire library of books on a Friday night, the most interesting thing is that Uccello means two things in Italian: Bird and Penis!

The confusion continues as you enter the open space overlooking all the douche bags in the Pool Club. For an Italian joint, there’s not a Mario Brother or pizza dough in sight! Worried I’d be served an ‘Uccello’ of any sort, I found salvation in divine handmade pastas that are not to be missed. Their rendition of a Carbonara was easily the best I’ve had. The food here is deceptively simple, focusing on quality produce and technique with no heavy saucing to hide behind. Dessert is not a strong point, and as with all things in the Ivy, you don’t come here looking for great value either.

But I can see myself returning here for a lazy-long lunch, slurping a bowl of pasta and checking out the ‘Uccello’s’ prancing around the pool club. I think I’ve worked it out – PN.

Uccello's ambience is like a summer deck beachouse

 

House olives and pickles

Kingfish Carpaccio, herbs, bonito jelly, lemon oil

Pappardelle Carbonara - Divine pasta boosted by soft boiled egg makes it pure bliss

Pan seared scallops, baby asparagus - Spring on a plate

Four cheese raviolo, walnut, burnt butter sauce

Rack of lamb, slow cooked shoulder, garlic, peas

 

Seared prawns, barley cous cous

Pan fried mulloway, grilled scallop, asparagus salad and caper salmoriglio - Bursts with unadultered natural flavours and textures

Rosemary roast potatoes

Sicilian cannoli, caramelised apple, cinnamon anglaise

Lemon meringue tart, ruby grapefruit sorbet, lime syrup - Refreshing but not memorable

The 'bird' of Uccello

 
Uccello on Urbanspoon

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