In what is another stylish edition to Double Bay, Matteo recent launch has been creating a fair bit of buzz. Fans of Orazio D’Elia’s Neapolitan pizzas will be glad there’s another establishment where they can get their fix, with the new restaurant residing in the old Limoncello site. Matteo, which has been named after Orazio’s son, is a collaboration between Orazio, Eddie Levy of Lobo Plantation and Adam Abrams of Darlo Country Club. The idea is to keep the approachable feel of Limoncello alive, whilst still modernising the experience.
Away from the pizza, the rest of the menu is a master class in the simple and traditional, with D’Elia’s typically southern Italian charm shining through the menu. Dishes like the salt baked snapper, cracked at your table showcase his roots, making you feel like the menu is designed for those relaxed long lunches synonymous with the Mediterranean.
The Chilli Dusted Calamari ($15) is the perfect texture, lightly crumbed and dusted with chilli and salt for an addictive start to your meal. Pair that with the San Daniele Prosciutto & Buffalo Mozzarella ($28) and you’re on your way. The quality of Prosciutto and Buffalo Mozzarella, speaks volumes of Matteo’s ethic. The Mozzarella is milky and cuts through the fatty, salty nature of the Prosciutto. The Chilli Dusted Calamari& the San Daniele Prosciutto makes the perfect bar snacks, whether you’re popping in for a drink, or sitting down for a long lunch.
For something more substantial the Fresh Linguine with Western Australian Scampi and Cherry Tomatoes ($30) is beautifully light, fresh and fragrantly oiled dish. The sauce is infused with the taste of crustacean shell. It’s an uplifting, delicate and flavourful dish with the sweetness cherry tomatoes adding a complex layer to the dish.
The main event of Orazio’s restaurants will always be the pizza, which he has further refined for Matteo. The dough is double proved, promising an extremely light experience. The Diavola ($21) was intensely spicy, with the hot salami crisp on top of the creamy Fior di latte. My favourite bits are the charred crusts, which are perfect for leaving until the very end.
In October, the team behind Matteo hopes to have Sydney sipping spritzers in the courtyard, with snacks, complimentary to your drink. They have plans for DJ’s to taking over the place on weekends, it’s sure to be a hit this summer with cocktails, courtyards and the summer sun. Make sure if you haven’t already get to Double Bay to try Matteo.
29 Bay Street, Double Bay, N.S.W, 2028
02 9327 8015