Fior

Fior is a Sutherland Shire restaurant serving a playful and seasonal Australian spin on Italian classics and dining culture by the duo behind Jane and Arthur in Surry Hills.

The 120-seat Gymea restaurant comprises a main dining room and open kitchen, bar space, and wrap-around, all-weather terrace by award-winning Sydney architects and interior designers Luchretti Krelle. The design evokes Italian elegance with lots of natural light, and offers a space perfect for everything from solo diners to large group affairs.

Conceptualised as a neighbourhood restaurant, Fior’s menu is well-priced to encourage regular visits and casual experiences for locals. Chef and owner Tristan Rosier (who grew up in the Shire) and head chef Will Lawson’s menu is rustic and designed for sharing, applying traditional Italian techniques to local and seasonal elements across a selection of antipasti, house-made pasta dishes (courtesy of an Italian-made extruder), mains and desserts. 

18 antipasti are on the menu including local salumi and cheese, daily fish crudo and calamari fritti, plus pasta dishes—available in half serves—like mafalde corte with cavolo nero pesto and stracciatella; spaghetti with pipis, bottarga and chilli; and pappardelle with pork sausage ragu.

Mains are simple and rustic like O’Connor steak, chicken with radicchio and balsamic, grilled prawns with nduja, and a better-than-Nonna’s eggplant parmigiana, and there’s a chef’s selection set menu for $85 available at all services.

Come dessert, some excitement comes in the form of the roaming gelato trolley offering house-made flavours like chocolate, pistachio, rhubarb and melon, with a tiramisu, panna cotta and house take on the affogato completing the sweet offering.

Fior also does a daily happy hour inspired by Italian aperitivo between 4pm and 5pm, with $8 wines and G&Ts, $12 spritzes, $7 Sunday Road Brewing Pale Ales and happy hour-priced snacks—including $2 oysters—too.

Now read up on Sutherland Shire newcomer Bobby's.

Image credit: Fior | Supplied

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