It’s a mammoth task to reinvent a restaurant, anyone will tell you that, but things get even trickier with a restaurant that’s in the public eye like Neild Avenue. Since it first opened, Neild Avenue has been accused of being too dark, too noisy and too expensive. So after spending three million dollars on its initial design, what has owner Robert Marchetti done about the public response? He’s changed the interior, shaken up the menu and abandoned the no-bookings policy.
The “new” Neild Avenue is a happier, brighter place, thanks to the adept touch of Dinosaur Designs artist Stephen Ormandy. I’m sure you’ll be relieved to know, Anthony Lister’s blurred superhero animalia remain on the front timber-framed ‘house’. Ormandy has painted a second ‘house’, which has been carefully decorated with the mod 60s shapes and bold colours synonymous with the Dinosaur Designs brand.
A long, elegant bar splits the restaurant space in two, with a suave lounge area to one side and the restaurant’s dining area to the other. A mini charcuterie counter sits at the entrance, where cured meats hang behind glass cabinets; visual reminders of Marchetti’s Italian background.
We start with a drink in the bar area. This is the perfect way to take in the unique space; perched on a soft leather lounge, dimpled beer mugs full of cold Birra Moretti in-hand. Efficient waiters, dressed completely in white, flit around the room. The bar menu puts a Mediterranean slant on your standard booze food – souvlaki mini slider buns, flashed fried calamari and sliced-to-order cured meats are substantial enough to call dinner.
The revamped restaurant menu has taken hints from sister restaurant, North Bondi Italian. There’s the “cartoccio style” crab spaghetti, baked in a bag with tomato sauce, and those light-as-a-feather arancini balls. North Bondi Italian Food may be one of my favourite restaurants, but tonight we’re here for Mediterranean food. Central to the menu is Marchetti’s stance on sustainability and simplicity. The calamari is line-caught, the lamb is milk fed, the chicken is organic and the meat is free-range. Seafood dominates much of the menu, with a range of whole fish main courses, served with bold salads such as frisee, mint, radicchio and zucchini. The coal grill takes the spotlight with various cuts of beef on offer, while the spit roast takes care of the souvlaki. Each dish is generously portioned, perfect for sharing.
Read more about Neild Avenue here