From the pomposity of semi-fine dining to boozy soft serve, these lads took their redundancy cheques from Stokehouse Q (RIP) and turned them into a cheeky spaghetti bar.
Fuelled by a few beers and the experience they’d gathered from Michelin-star kitchens, when Stokehouse Q closed its doors, Ollie, Aleks and Stephen cranked up the gears on the plan they’d always had – to open a fun and laidback culinary endeavour that truly sets them apart. Ollie knew the kitchen, Stephen knew the bar and Aleks was pouring out all the goods as the sommelier. The result is Siffredi’s Spaghetti Bar, aka a match made in gastronomic heaven.
With flavour combos and execution distinct from the norm, their knowledge of the Aussie food scene is channelled into handmade pasta heroing local farmers and growers. The ingredients in the pasta are dependent on the dish, and the menu itself will be a direct reflection of what’s popping in the soil for the season. Think chilli spaghetti with XO pippies and sea urchin butter, champagne lobster with stuffed zucchini flower, and braised beef tongue with shitake mushroom and pickled radish.
The wine will be ever-changing to keep sips fresh, with a focus on small Australian producers and a smattering of old-world wines, as well as a couple of classic cocktails done differently, of course. You can take your dish at the loud and interactive bar in the restaurant or relax with al fresco dining on the deck.
Just learn from my mistake and don’t google the name during work hours.
Get stoked! Siffredi’s Spaghetti Bar is taking bookings from November 17 here.