A NEW CHAPTER IN SYDNEY’S PREMIER WINE BAR AND RESTAURANT
Situated in Sydney’s buzzing CBD, de Vine Food & Wine has earned acclaim as one of the city’s premier wine bars and restaurants. Since first opening its doors in 2003, the establishment, now under the management of restaurateur brothers Anthony and Julian Izzillo (formerly of Circular Quay institution, Wildfire), is marking its 21st birthday this year with a million-dollar renovation.
The transformative renovation, backed solely by Anthony and Julian Izzillo, elevates every facet of the de Vine experience, set to take the venue to unprecedented heights in its 21st year.
“We wanted to stay true to the soul of de Vine, so that when our long-term customers returned, they felt like they were coming home. Our signature moody lighting, New York style exposed brick walls, and polished floors have all remained untouched,” said Anthony Izzillo.
“In terms of the layout, we have opened up the space while creating distinction between the wine bar and dining room. We have added new carpets, brass fixtures, granite bench-tops, and Champagne-tinted mirrors throughout the venue. The new furniture and art pieces have been curated and sourced from all over Europe, with bespoke Italian dining chairs designed to complement our five new green velvet
banquettes.”
“The 250-bottle brass Amaro display was designed to highlight our one-of-a-kind collection; it has been enhanced by vintage Amaro posters we have restored and framed throughout the venue,” he concluded.
While the refurbishment brings a new level of sophistication to the venue, the ethos behind the brand remains unchanged. It has stood the test of time with its simple recipe for success; authentic Italian food, a curated collection of more than 500 wines, the largest selection of Amaro in the Southern Hemisphere and an elegant, candle lit warmth that instantly transports you to Italy.
“We pride ourselves on old school hospitality, leaving the diner planning their next visit. We know our customers by name, their favourite dish and its accompanying wine. Just like a venue you would find in Europe, our Kitchen never closes, and everyone is welcome,” says Anthony Izzillo.
When it comes to wine, the 500 bottle strong offering is carefully curated by Julian Izzillo.
“Our wine list focuses on artisan wines made naturally with organic and or biodynamic farming principles. It draws heavily from Italy, together with small supporting roles from the rest of the world,” says Julian Izzillo.
Complementing this extensive wine collection is the most comprehensive Amaro collection in the Southern Hemisphere, meticulously curated by the proprietors and
brothers. With over 250 varieties available, including many rare and exclusive options unique to de Vine, patrons also have the opportunity to embark on a tasting journey guided by the expertise of the bar staff. As Amaro is traditionally and best enjoyed on its own, the bar is devoted to all things bitter alongside reinvented classics and an Amaro themed cocktail list.
Tucked round the corner, behind the bar is the restaurant, run by Head Chef, Timothy Fisher, previously Osteria Lucio (Michelin-star acclaimed). The menu focuses on unashamedly rustic Italian cuisine with a modern edge, utilising fresh, local ingredients, and with an emphasis on minimal waste.
Signature dishes include the Papadelle, made fresh in house, with Wagyu Beef Ragu and Smoked Pancetta, the King Prawn and Balmain Bug Risotto, and de Vine’s
signature dessert, the authentic Tiramisù even Nonna would be proud of.
de Vine Food & Wine opens Monday to Wednesday 11:45am – 10:30pm, Thursday to Friday 11:45am – 11:00pm and Saturday 4:30pm – 11:00pm. It is located on 32 Market St,
Sydney.
