One of Woollahra’s most beloved dining spots, Buzo, has just taken a big step in their continual evolution, saying goodbye to the tail end of 2016 and greeting 2017 with a new menu and a refocused cocktail list at their late-night bar. Moving from just Italian to Modern European cuisine, new Head Chef Jason Dean has brought some sweeping changes to the kitchen with the hopes of doing justice to Buzo’s decade-long history.
The grand two-storey Victorian terrace is now the spot to be if you want the likes of Pressed Pork Shoulder with burnt fig & watercress, or Scallop Carpaccio with charred baby corn, cured cucumber and dill, reflecting Dean’s swift changes to the smaller plates. Pasta has also seen a switch with the likes of Duck Ravioli served with sweet corn, basil and wild mushroom consommé, as well as a Pea & Potato Gnocchi with pistachio, zucchini and mint. Many of these dishes make good use of the fresh ingredients that have been hand-picked from Buzo’s private rooftop garden.
Choices are plentiful, and guests are able to order a la carte or choose an $80 Chef’s Tasting Menu which brings a six course shared feast (it’s even reduced down to $60 with a glass of wine on Tuesdays).
“By offering fresh and exciting dishes we are evolving Buzo away from the heavier classic Italian style fishes into a stylish, neighborhood restaurant where people return for the style of food rather than one particular dish”, explained owners Mark Campbell and Phillip Fikkers. “While we still draw inspiration from Italy, the evolution begins by not being defined by one country. Our direction comes from Modern European cuisines with a focus on using the market’s freshest and best ingredients to create full flavoured, in-season dishes”.
In addition to the big changes in food, the restaurant’s charming downstairs bar has welcomed in a new list of wines, cocktails and bar food for the summer season, charging into each evening (except Mondays) from 5pm. It’s here one will find the likes of Cured Wagyu Tartare with roasted kale, sweet onion and mustard and Glazed Octopus with fennel, white bean and Spanish peppers, right alongside signature takes on classics like a good ol’ Whisky Sour or a Negroni. Champagne cocktails also feature heavily, giving the well-heeled locals a spot they can sip on Bellinis and Mimosas all night.
Buzo
Address: 3 Jersey Road, Woollahra
Contact: 02 9328 1600
Website: www.buzo.com.au
Hours: Tues-Sat from 5pm; Sun from 12pm
Images supplied.
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