Perhaps that’s why it’s so easy to enjoy Molo Bar; it’s a lovable romp around the regions of Italy. Co-owner Riccardo Bernabei has just returned from another trip which has inspired its new Spring Menu. Over the years Riccardo has built unique relationships with suppliers that somehow ensure he’s the only man in Sydney with broad beans from Rome or white asparagus from Venice and don’t even get him started on Porcini mushrooms…
Blue lights illuminate marble tables and white chairs, it feels more Mediterranean than Woolloomooloo Wharf. The night kicks off with Cicchetti, a complimentary aperitivo of young provolone and crisps, which is perfect with a glass of Bellavista from Franciacorta, the champagne of Italy. Its hand riddled, aged for four years and over 18months on leas. It is produced in limited quantities. Very few restaurants are able to get hold of it and certainly not with this range of vintages, so drink up!
Chefs Daniel Hughes and Steve Hetherington have created a new season pea and broad bean bruschetta, showered with pecorino and topped with solo Cantabrian anchovy. Their signature dish is burrata from Campagna, sacrificially sliced open with lashings of black Swedish caviar and Sicilian olive oil. Fritto Misto is a party of Clarence River prawns, southern calamari and luscious blue eye trevalla, try the sardines but save room for the pasta.
Cacio e pepe, is a umami delight. The pasta is tossed at the table so the creamy, emulsified sauce coats each strand of Abruzzo ‘Verrigini’ spaghetti lifted by a kick of roasted black pepper spice. It sounds easy; spaghetti, water, black pepper and pecorino, but the technique is feared by many chefs, yet here its done to perfection.
Molo is a rip roaring Vespa trip across the regions and pays homage to both produce, sourcing and simplicity. With food this authentic you too can have your own slice of Italian riviera in Sydney just ask Alexa for directions.
6 Cowper Wharf Road, Woolloomooloo
Tues – Thurs 4.00pm onwards
Fri – Sun 12.00pm onwards