Seta Sydney brings together a celebration of contemporary Italian cuisine and hospitality.
Nestled within the grand walls of one of Sydney’s most iconic heritage buildings, Seta Sydney has officially opened its doors to offer a sensorial Italian dining experience. Paying homage to the flavours and aromas of Italy, Seta sets out to revive the Sydney CBD dining scene with its culinary innovation, architectural grandeur and warm hospitality.
Two years in the making, Seta is the long-awaited passion project of Wildfire founder Tonči Farac, who developed and strategised the concept of Seta for the Australian market. In collaboration with the talents of Dreamtime Australia Designer Michael McCann (Mr Wong, Felix, Flying Fish) and the culinary mind of Michelin-starred Executive Chef Matteo Vigotti (Peck, Novecento), Tonči’s dream has now become reality.
Tasked with transforming the stunning features of the former Savings Bank dating from 1849, McCann has blended custom hand-cut marble mosaic floors with ageless “old world” timber panelling and bespoke furniture to set the scene for what is anticipated to be an equally timeless dining experience.
The venue fit-out features a refined cocktail and wine bar, ambient private dining room, Australian-first ‘crudo bar’ and stunning theatre kitchen. “We wanted to create a warm and inviting, la dolce vita experience, which honours the culture and elegance of Venice. We wanted Seta to embrace the comfort and traditions of Italy along with contemporary, timeless features to create a place for people to escape, indulge and reminisce” says Farac.
The carefully crafted, contemporary Italian menu marries authentic Venetian culinary traditions with intricate techniques and premium Australian produce. To execute this vision, Seta has enlisted the creative vision of Michelin-starred chef Matteo Vigotti.
Currently in Milan, Vigotti’s prestigious career and expertise centres on the excellence of fresh produce enhanced through exquisite cooking techniques and infused with contemporary creativity. Bringing Vigotti’s vision to life is head chef Giovanni Astolfoni, who also boasts an impressive culinary résumé. Having attended Gualtiero Marchesi’s ALMA Cooking School, he has trained under renowned Italian chef Paolo Lopriore and worked in a number of five-star hotels and Michelin-star restaurants in Italy and around the world.
Standout dishes include the Soqquadro pasta with vongole, sea urchins and pecorino; Parmigiano-Reggiano wafer bruschetta topped with pumpkin, pancetta, giardiniera vegetables, raisins and pine nuts; and a contemporary reinterpretation of a traditional tiramisu that blends three flavours of roasted coffee beans.
To accompany the culinary offering, Seta’s head sommelier Filippo L’Episcopo (Uccello, Mr. Wong) has curated a rich and exciting wine list made up of approximately 500 labels, 80 per cent of which will be dedicated to Italian wines. Filippo has also developed a selection of six wines exclusive to Seta in collaboration with Sergio Carlei, owner of biodynamic Carlei Vineyards in Victoria.
A translation of the word silk, Seta is inspired by high quality and refined elegance. Be immersed in the fabric of genuine Italian hospitality, woven from an attention to detail and a passion for warm, compassionate service.
It is this emphasis on creating a timeless, transportive dining experience pairing indulgence with traditional comfort that Seta believes will breathe new life into the heart of the CBD in anticipation of a wider resurgence.
11 Barrack Street, Sydney NSW 2000
02 9262 2624
Restaurant trading hours: Lunch: Tuesday to Friday 12pm–3pm; Dinner: Tuesday to Friday 6pm–10.30pm, Saturday 5:30pm–10:30pm
Bar trading hours: Tuesday to Friday 12pm–12am; Saturday 5:30pm–12am
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Images: Esteban La Tessa