Ortzi

The Verdict

We can count the number of Basque restaurants in Sydney on one hand, and that’s not enough. So now, we’re counting our lucky stars because there’s a new Basque kid on the block (and it’s the same block that houses Butter, Longrain and Chin Chin). 

Ortzi is by Michael Otto and Edward Saxton from Sagra, the award-winning Italian eatery in Darlinghurst. But just a few blocks away, on the other side of Oxford Street, their focus is the bold, rustic French-Spanish flavours of Basque country. 

They deliver pintxos, the traditional Basque concept of bite-sized snacks to kick start your meal—you’ll be a happy chappy grazing on the croquettes of jamón and idiazábal (a hard goats’ milk cheese), grilled sardines with lemon, and salt cod omelette with salsa rossa.

In true Basque-style, the mains (platos) are all wood, smoke and meat to share. The go-to dish is the woodfired rib-eye, served with charred onions and romesco. You’ll also find happiness in the cider-cooked pork shoulder wood-roasted apples, or the roasted chicken with radicchio, paprika and yoghurt. 

As always, make way for dessert, including the must-have Gâteau Basque, a divine cake-slash-sandwich filled with custard. You’ll be glad you did. 

Image credit: Alana Dimou