The highly anticipated Sydney iteration of Melbourne restaurant Grill Americano is opening this week. The glam, Venetian-style steakhouse will welcome guests to its dining room – within the former heritage-listed Qantas House building, now known as 1 Chifley Square – from tomorrow, Wednesday, November 19.
So what’s in store for Sydney guests? The signature Italian-style elegance, white-jacketed service, excellent steak (and that famous tiramisù served tableside) will of course remain as features, but certain aspects of the offering – both dishes and the space – have been reimagined to suit Sydney’s culinary identity.
We spoke to Sydney’s Executive Chef Vincenzo Ursini – who’s helmed the Melbourne Grill Americano kitchen since mid-2024 and brings Michelin-star cred from his time at Italy’s Ristorante Reale and Le Calandre, and Spain’s Mugaritz – about how Grill Americano 2.0 will be distinct from the original.
What are you looking forward to most about introducing Grill Americano to Sydney?
“We’re opening in a very competitive area with exceptional restaurants around, and we want to bring our own DNA – the hospitality that is a big trademark of our restaurant, but we're also incorporating an exciting seafood offering. We want to play with the fish component, because we'll have access to the beautiful Fish Market. We want to cater to Sydney’s beach vibe, but from a city perspective.”
Do you have any more specifics on what you'll do a little bit differently in Sydney?
“In Sydney, we will bring the core of what we do, but [one of the things we will do a bit differently is] have more raw fish and raw ingredients – a raw seafood bar with oysters, crustaceans, and daily-changing crudo. We’ll also have a big steak offering – about 15 steaks on the menu. And with our pasta program, we are going to try to be one of the most expansive in the country. We will make all the pasta in-house – from thick pasta to short pasta and long pasta – we’re not going to buy anything. And we’ll tweak the flavours for the warmer climate. Everything needs to be a bit fresher, lighter. We're gonna try to play a bit more with fresher kinds of flavours while still sticking to our DNA.”
Ed’s note: We know the team has developed dishes exclusively for the Sydney menu, including prawn panzerotto (like a mini calzone) with oscietra caviar; tuna ’nduja and anchovy crostini (this is verrry good – we were lucky to get a taste test); handmade bufala ricotta ravioli; and a Sicilian-style seafood risotto spiked with saffron and chilli (this is one of our favourites from the dishes we sampled).
What do you think Sydneysiders will like about Grill Americano?
“I think they’ll find that the restaurant is approachable – it’s a venue that makes you feel very comfortable – but the service, the atmosphere, we create a magic. It’s a special place, there is very elegant service, but it doesn’t make you feel uncomfortable, even if you’re not used to this kind of environment or style of dining.”
What about the Sydney space?
“Oh, the space, it’s amazing. There’s plenty of space, plenty of light. The kitchen is a completely different set-up. As you walk in, you're gonna see this beautiful line of Jospers [grills], a 30-metre marble bar. It’s a grand and engaging space. The team does an exceptional job in making it look beautiful, but also, the moment you walk in, the vibes are good. It’s not stiff, everyone feels well.”
Keen? Find out more and book over here.