Merivale’s Uccello announces some big changes led by ex-Rockpool chef (Sydney)

Merivale’s rooftop Italian restaurant Uccello has gone through some big changes now that new Head Chef Ben Sitton has taken the lead at the pool-side kitchen. The result is a brand new menu, sticking with the Mediterranean elegance that has come to define to popular dining destination, Sitton expanding the kitchen’s inspiration to include various regions in Italy and using imaginative techniques to bring it all together.

With a sharp focus on the kitchen’s expansive stone oven, Ben has designed dishes for the new menu that include the likes of Octopus with chickpea puree and witlof, Red Gate farmed Quail with pomegranate and chestnuts, Bangalow Pork Loin with Tuscan cavolo nero and chestnuts, and New England Goat Shoulder with herb crumbs and braised cannellini beans. Other newbies include skillet fried Southern Calamari with garlic and chilli, Goats Curd Tortelli with peas, mint, and butter, and Cavatelli with slow-roasted suckling pig, guanciale, olives, and walnuts. The dessert menu has also seen a refresh with the likes of deep fried Citrus Custard and Caramel Cream and Zokoko Dark Chocolate Mousse with mascarpone sabayon and espresso granite.

450 Italian drops have made their way onto the new wine list to help complement the menu changes, thanks to new Head Sommelier (and winner of this year’s Australian Ruinart Challenge) Filippo L’Episcopo.


Address: Level 4, ivy, 330 George Street.
Hours: Mon-Fri 12pm-3pm (Lunch); Mon-Sat 6pm-10:30pm (Dinner).

Images supplied and used with permission.


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Chris Singh

Chris Singh is the Deputy-Editor-At-Large of the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.

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