Bartolo is one of a few all-day diners in Sydney—dishing out espresso and Italian-style pastries in the AM, and handmade pastas for lunch and dinner, alongside an impressive line-up of flavour-stacked low-ABV cocktails, antipasti and more.
The bar is the creative genius of Jared Merlino, who's also responsible for other epic Sydney bars like Kittyhawk, Lobo Plantation and the now-iconic Big Poppas. If you’re wondering where the name “Bartolo” comes from, it’s in honour of Merlino’s great-grandfather Bartolo, who emigrated from the small Sicilian town of Lipari in 1910.
This beautifully decorated salon-style bar celebrates the Italian tradition of all-day dining with a menu created by Teofilo Nobrega, who you will know from Fratelli Paradiso. As well as pasta, the menu includes mussels, meats and dishes inspired by Merlino’s grandmother Mary’s cooking. Every Wednesday, Bartolo pays homage to a family tradition of housemade ragu made up of fresh pasta, focaccia and wine from the Barolo region of Italy.
If you’re thirsty, the drinks line-up here is a glorious mix of innovation and nostalgia. There’s a seasonal cocktail menu pulled together by Grazia di Franco and inspired by the Australian environment. The “It’s So Foggy” is a concoction reminiscent of hiking up a mountain in the fog; tall, fresh and decked in native Australian Myrtle mix and an acidic pear cordial.
If you, like much of Sydney, love to brunch your way through the weekend—Bartolo's bottomless brunch deal is well worth adding to your list. For $45 per person, you'll be treated to an Italian feast. Kick off with warm housemade focaccia, Sicilian olives, cured meats and stracciatella, before moving on to pasta (a busiate, with cacioricotta, basil and tomato to be precise). You'll also get pan-roasted free-range chicken and crispy potatoes. For an extra $30 each, you can add bottomless mimosas, spritzes and prosecco, or upgrade to the $45 package for the option of bottomless rosé an additional Espresso Martini at the end to wrap your brunch up the right way.
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Image credit: Bartolo