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"The recently refreshed uccello takes its cues from the Italian coastline. Chef Noel Jelfs’ menu makes the most of the restaurant’s wood-fired oven and charcoal barbecue and is inspired by the traditional recipes and techniques he picked up on his travels throughout regional Italy.At the heart of Jelfs' cooking is an appreciation of provenance and a commitment to extracting every drop of flavour out of an ingredient. He works closely with small scale NSW farmers and producers and delivers a restrained and humble menu, where the produce is the hero of the dish.And, of course, there is a drinks list to match the relaxed, poolside vibe."
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Level 4, Ivy, 320 George St, 2000, Sydney, NSW
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