IN FOCUS // Civico 47
Local
approach Civico 47 is ushering in a new era for an iconic Sydney dining destination. WORDS Annabelle Cloros PHOTOGRAPHY Steven Woodburn
IT’S NOT EASY being the new kid on the
house number in Italian,” says Matteo
And it involves taking a pared-
into the shoes of a legend. Lucio’s Italian
like a house, and we wanted to create an
culinary direction. “We’re trying to do
block, especially when you’re stepping
Restaurant in Sydney’s Paddington operated for close to 40 years before it bowed out
of the dining scene, with many wondering what would open in its place. The answer
is Civico 47, an Italian eatery that’s taking a casual yet refined approach to local dining. Hospitality speaks to Executive Chef
Matteo Zamboni about designing a menu
that takes an umbrella approach to Italian cookery and why a pasta dish with bok choy is stirring up plenty of interest.
They say it’s all in the name, and Civico 47 is not only a nod to the restaurant’s location on 47 Windsor Street, but the
concept’s overall ethos, too. “Civico means 8 | Hospitality
Zamboni. “The building looks so much
experience where people feel like they are going to a friend’s place to have simple and beautiful food.”
The Italian-born executive chef is
leading the kitchen after time at Michelinstar restaurants in his home country and Japan as well as stints at Ormeggio, Pilu and Jonah’s in Sydney. Civico’s General
Manager Andrew Donaghy reached out
to Zamboni with the opportunity to take on the role. “I worked with the general manager before and I knew the people
who were opening the restaurant,” says
back approach when it comes to the
uncomplicated food that is refined with a level of sophistication, but instead of
combinations of flavours or techniques, we’re putting attention to detail into
presentation and even the crockery, which was carefully selected as we wanted to
keep the food very simple,” says Zamboni. “[Simplicity] is what people enjoy most, especially during a time where we’re
coming out of the pandemic. We want
guests to come in, enjoy and forget about what’s happening outside.”
Civico’s menu is split into starters/
the chef. “We are doing Italian food, but
snacks, entrées, pastas, mains, sides and
did; we are humbly going our own way.”
Northern and Southern Italian traditions.
we don’t want to replicate what Lucio’s
desserts, with dishes influenced by both
