After a renovation, Totti’s bar in Merivale is bigger and, for the first time, serves its signature pasta
There’s always been a difference between the original Totti’s in Bondi and its sister CBD restaurant, Bar Totti’s, and that’s the pasta.
Unlike the beachside restaurant, the town outpost had a much smaller kitchen, so he couldn’t cook and make his pasta, so he stuck to the other things he’s known for: the antipasti and its famous toast). This is no longer the case.
Yesterday, Totti’s bar reopened with more space and a bigger kitchen – meaning it now serves its handmade pasta, a stack of sides and salads, as well as meats and fruits from sea cooked on his new Josper grill (there were some grills but not that range). He’s able to do this because he’s taken over the neighboring space, which was previously a Lululemon store (which is now across the road in the Wynyard Station complex).
“We brought down the wall and now we have a lot more room for the kitchen and the dining area,” said Mike Eggert, Executive Chef at Totti. Large format sheet. “We have a full menu of pasta including the popular pappardelle [lamb] ragu, a vongola and zucchini chitarra – really simple but beautiful – and a few others like the sugo tomato fettuccini.
“The bar is always at the back and we’re always open late, but we have more seating including alfresco dining on George Street, around 12 tables and lots of main courses like wood roasted whole fish , the big steaks [such as a 1.5-kilogram Brooklyn Valley rib-eye] and whole lobster specials.
Before George Street was transformed from a congested main road into a serene pedestrian boulevard that is only occasionally interrupted by a passing tram, eating on this busy thoroughfare would have seemed ridiculous. “Yeah, it’s really beautiful now. And people are also starting to come back to the city, ”Eggert explains.
The Merivale hotel group has other big plans for its Ivy complex (of which Bar Totti’s is a part) and its surroundings. Although his post-lockdown ambitions have been hijacked by Covid, CEO Justin Hemmes says he wants to revive the city’s nightlife economy and nightlife by hosting big dance parties and adding additional bars and restaurants, including an underground disco bar. “We have a huge space with few limitations. It gives us incredible potential to create these wonderful mini-festival experiences. ”
“The kitchen at Bar Totti is open until 2 am, so we hope that the Thursday-Saturday night crowd will come and we will develop this business,” Eggert adds. “This will hopefully revive the night money and bring Sydney back to a busy place.”