Barangaroo’s newest dining experience will bring a touch of Italian elegance to the precinct this spring. Corso Brio will showcase a modern Italian menu and a world-class wine list.
The 120-seat restaurant will be open six days a week for lunch and dinner and will feature an à la carte and set menu, as well as a selection of antipasti to share.
The menu features dishes such as beef carpaccio with wild rocket, shaved parmesan, toasted hazelnuts and dark chocolate; wild-caught New Zealand scampi with coral lettuce, baby cucumbers and extra virgin olive oil; slow-cooked Margra lamb shoulder with smoked sweet potato puree and fig vincotto jus; and citrus crush with buffalo ricotta, candied citrus, Italian meringue and limoncello sponge.
There is also a selection of specialty risottos and handmade pastas, including spaghetti with Fraser Island crab, cherry tomatoes, chilli and charcoal breadcrumb; homemade egg tagliatelle with slow-cooked venison ragu, Sardinian pecorino, porcini and coffee dust; and risotto with carnaroli rice, stracciatella, basil oil and olive crumb.
Corso Brio is led by a strong team of hospitality professionals. Italian-born Executive Chef Massimo De Michele’s passion for food began more than two decades ago, and he brings a wealth of experience to his role having worked in Europe and Asia, most notably at the three-Michelin-starred Il Ristorante at the Bulgari Hotel in Milan, and the Michelin-starred Il Ristorante – Luca Fantin at the Bulgari Hotel in Tokyo.
Head Chef Alessandro Morabito also brings a wealth of experience to his role having developed a passion for cooking at an early age spending time in his family-run restaurant in Calabria in southern Italy. Armed with a passion for exploring new cultures and cuisines, Alessandro moved to Brazil in 2014 and gained considerable experience in kitchens across South America for the next four years, before moving to Australia.
Restaurant managers Jacopo Mastrocinque and Simone Gibillini, together deliver a seamless experience for guests.
Executive Chef Massimo De Michele says: “Alessandro and I are passionate about our Italian heritage and what we grew up eating around the table. The menu is a journey through regional Italian cuisine and we look forward to showcasing the dishes alongside one of the best wine lists in Sydney”.
“I am excited to have a solid team of seasoned industry professionals who are passionate about creating an authentic and memorable dining experience for our guests.”
Jon Osbeiston, one of Australia’s most respected wine experts, has crafted the 400-bin wine list, which showcases a serious selection of wines from around the world.
“We have a strong focus on the Italian wine regions with an emphasis on aromatic whites and savoury reds. While acknowledging the great wine regions like Barolo, Barbaresco, Brunello di Montalcino and Chianti, we also have many other regions listed where rare indigenous varieties shine,” says Jon.
“There is also a strong focus on Australian wines. The Hunter Valley features strongly with a large selection of aged Semillons. We try to have aged wines on the list so guests can enjoy them at their peak development, which adds to the gastronomic experience.”
The elegantly crafted interior draws its inspiration from the grand ballrooms of Europe. High ornate ceilings, grand chandeliers and rich timber finishes are a standout design feature throughout. An extensive wine wall is used to showcase bottles and reflects the strong emphasis on the wine offering.
Corso Brio co-owner and Bel & Brio restaurateur Mark Richerdson says: “We are very excited to bring this level of European elegance to Barangaroo. The interiors of Corso Brio were inspired by our travels throughout Europe and the opulence of the Renaissance era in cities such as Venice and Florence”.
“The menu is a showcase of modern Italian cuisine matched with a world-class wine list and unmistakable warm European hospitality.”
Corso Brio is open six days for lunch and dinner and offers group bookings as well as function and event room hire.
300 Barangaroo Avenue, Barangaroo NSW 2000
Tuesday: 6pm–9.30pm (dinner only)
Wednesday & Thursday: 12pm–3pm & 6pm–9.30pm
Friday: 12pm–3pm & 5.30pm–10pm
Sunday: 12pm–3pm & 6pm–9.30pm
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