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Restaurants

Matteo Opens in Double Bay

Matteo has taken up residence in Double Bay, a new venture by owners Orazio D’Elia (Da Orazio Pizza, Porchetta), Eddie Levy (Lobo Plantation, Darlo Country Club, Kittyhawk) and Adam Abrams (Darlo Country Club).

Matteo Double Bay
Matteo Double Bay

Occupying the former site of Limoncello along Bay St, next to Mrs Sippy and opposite Pelicano, the 150 seat restaurant with an outdoor deck features a light and neutral colour scheme with oak tables and chairs in blonde wood, amber lighting and a long marble and stone bar.

Matteo Double Bay
Central Pizza Oven

The venue is divided into three areas which makes it well suited to groups. A large dining room at the back features a pizza oven that takes centre stage. The vibe at Matteo is buzzy and casual, and the service team is friendly, swift and attentive.

The cocktail list at Matteo was devised by bartender and drinks consultant Quynh Van Nguyen, formerly of Luis Tan, China Diner and now Fred’s with a food-friendly focus and aperitifs with an Italian accent. 

Matteo Double Bay
Caprese

There’s a choice of three Spritzers and signature cocktails named after hotels that are based around the Amalfi coast. The Caprese ($19) is a good place to start, a combination with gin, Mancino Secco, watermelon, cherry tomato, dusted with black pepper. It’s light and refreshing, just what you need to whet the appetite.

Matteo Double Bay
Santa Margherita

For something a little more spirit forward, Santa Margherita ($19) brings together tequila with Aperol, strawberry, lime and ginger into an easily sippable before dinner drink.

The food menu at Matteo is about Italian dishes designed to be shared with antipasti, house-made pastas, pizzas, secondi and specials well worth ordering.

Matteo Double Bay
Fremantle Octopus

From the Antipasti comes the Fremantle Octopus ($25) with the smoothest cauliflower puree and native greens. Artfully presented on the plate, the octopus is ever so tender to the bite and packs a lot of flavour with a welcome touch of heat.

Matteo Double Bay
Friarelli Pizza

The pizza menu is extensive with 14 to choose from and if you keep an eye on what’s been served around the room, each looks as tempting as the other. The Friarelli ($24) brings together smoked mozzarella with spicy broccoli de rabe and Italian pork sausage that is lightly spiced. If you prefer more heat, chilli oil is at hand and you can spice it up to your taste.

Matteo Double Bay
Seaweed Fettucine with Frutti di Mare

For the specials in the Pasta section comes the Seaweed Fettucine with Frutti di Mare. The pasta is housemade and carries a light seaweed flavour allowing the various seafood to shine: mussels, diamond clams, pippies, prawns and squid, cooked just right, tender and full of flavour. This is the standout dish of the night, with various seafood flavours married together with the silky ribbons of fettuccine.

Matteo Double Bay
Veal Ribeye Costoletta Milanese

From the Secondi, the Veal Ribeye Costoletta Milanese ($35) is a generous sized golden crumbed cutlet with tender and moist meat beneath the well-seasoned crumbs. A simple rocket salad and a squeeze of lemon are all you need.

Matteo Double Bay
Millefolglie

When you think you’re almost defeated, the dessert menu tempts with a tiramisu, Italian Pavlova, Affogato and the lightest Millefolglie with Lemon and Rhubarb ($13) that melts in the mouth. The pastry sheets hide alternating dollops of creme Chantilly and crema pasticcera with stewed rhubarb and a dusting of pistachio.

Matteo Double Bay is open nightly for dinner and from midday on weekends.

Matteo Double Bay
29 Bay Street, Double Bay
Ph: 0293278015
matteosydney.com

About the author

Corinne Mossati

Corinne Mossati is a drinks writer, author of GROW YOUR OWN COCKTAIL GARDEN, SHRUBS & BOTANICAL SODAS and founder/editor of Gourmantic, Cocktails & Bars and The Gourmantic Garden. She has been writing extensively about spirits, cocktails, bars and cocktail gardening in more recent years. She is a spirits and cocktail competition judge, Icons of Whisky Australia nominee, contributor to Diageo Bar Academy, cocktail developer and is named in Australian Bartender Magazine's Top 100 Most Influential List. Her cocktail garden was featured on ABC TV’s Gardening Australia and has won several awards. She is a contributor to Real World Gardener radio program and is featured in several publications including Pip Magazine, Organic Gardener, Australian Bartender and Breathe (UK). Read the full bio here.