With handmade pasta; ravioli, gnocchi and traditional Italian fare, when you dine at Sydney's Machiavelli Ristorante Italiano, you know you're in “The Restaurant that means Business”. A favourite with business people and devotees of traditional Italian fair, for 28 years Machiavelli has been producing true Italian flavours befitting its famous name. Explore a menu of fresh antipasti, handmade pasta adorned with seafood straight from the Sydney Fish markets.Boasting an impressive wine selection from the best wineries of Italy, Australia and New Zealand, diners are truly spoilt for choice. Perfect for an intimate dining experience or an impressive corporate function, Machiavelli caters to all occasions.
Named after the famous fifteenth century philosopher, thinker, politician and all-round mastermind, it's no surprise Machiavelli Ristorante Italiano has soaked up some of its namesake's brilliance. With an unassuming entrance situated on Clarence Street, passers-by are often unaware that beneath their feet lies one of Sydney's most famed and respected Italian restaurants. A favourite with business people and devotees of traditional Italian meals, for 21 years Machiavelli has been producing pizza, pasta and Italian meals befitting its famous name.
If you find yourself among the enlightened, and saunter down the steep staircase into the dining room, you'll find an intense, but not cluttered, restaurant. Smoked meats hang from wooden beams that run across the room, pictures of famous people look over round, linen set, tables and the entire place is afforded with a view into the lively kitchen where Chef Laurent Cambon performs his genius. From the outset you know they mean business here. The menu confirms this. From simple dishes like the handmade gnocchi gorgonzola, to signature meals like spaghetti Machiavelli (served with king prawns in a butter chilli and basil garlic sauce) and complicated favourites like the Gueridon steak tartare, prepared at your table and seasoned to your personal taste, the restaurant satisfies every palate and craving. The wine list is also nothing to poke a fork at, with local and imported drops (and some very senior ports) making an appearance. And, provided you have room for desert, the zabaglione is not to be missed.
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