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Wednesday, May 11, 2016

Bar Machiavelli, Rushcutters Bay

Setting the table at Bar Machiavelli in Rushcutters Bay

If you like pasta, you'll love Bar Machiavelli. The menu is all about pasta with a fork-twirling bonanza of at least nine different pastas on the menu, all made in-house. Spaghetti? Pappardelle? Gnocchetti? Tagliatelle? It's all here, plus a changing ravioli of the day.

Co-owner Paola Toppi (of Machiavelli Restaurant and Sciue Sciue in Double Bay) has proclaimed it as a "pastaria" that focuses on homemade pasta as well as antipasto.

Dining room and kitchen at Bar Machiavelli in Rushcutters Bay
Over-sized etchings on the dining room wall

Bar Machiavelli is the third tenant to take up residence on the site after remarkably short-lived stints by 10 Nield Avenue and then Rushcutters. Popolo is actually located behind the restaurant, on McLachlan Avenue.

The cavernous 160-seater dining room is a throwback to its former life as a tyre factory. Exposed bricks and a view of the soaring rooftop give a grand sense of scale. The giant walls of this Heritage-listed building provide the ideal backdrop for a show reel of Hollywood movie scene projections. An over-sized etching on the kitchen wall frames a view of the pass. At times it feels like you're dining in an outdoor movie theatre.

The dining room is a full house on a Wednesday night with a noticeably older crowd, presumably loyal customers from Restaurant Machiavelli.

Complimentary rosetta bread rolls at Bar Machiavelli in Rushcutters Bay
Complimentary bread rolls

Complimentary rosetta bread rolls, still warm from the oven, are a thoughtful welcome. Don't expect butter but do go to town with the extra virgin olive oil pourer and saucer of salt flakes on the table.

Macario retro chinotto at Bar Machiavelli in Rushcutters Bay
Macario retro chinotto

The cocktail list is the alcoholic playground for drinks master Matteo Bekleziz (ex-The Barber Shop, Rockpool Bar & Grill and Palmer & Co) who has designed a barrel-aged negroni and grappa cocktail, a tiramisu martini and will be offering a changing Bellini flavour every month. I'm still in cold-recovery mode when we dine and stick with the non-alcoholic chinotto - tick to the classic retro packaging.

Deep fried calamari at Bar Machiavelli in Rushcutters Bay
Calamari fritti $24

There are six antipasto options to choose from but we skip the cured meats, insalate caprese and tuna tartare in favour of deep fried calamari.

Homemade tartare sauce with calamari fritti at Bar Machiavelli in Rushcutters Bay
Homemade tartare sauce

The tumble of deep fried calamari is impressively tender, best anointed with fresh lemon juice and a generous dunk into the zingy homemade tartare sauce.

Radicchio and fennel salad at Bar Machiavelli in Rushcutters Bay
Radicchio and fennel salad $12

We also order a responsible serve of vitamins with the radicchio and fennel salad, a small mountain of bitter leaves and anise-scented crunch that seems to go on forever (even between the four of us we can't finish it).

Tagliatelle boscaiola at Bar Machiavelli in Rushcutters Bay
Tagliatelle boscaiola with button mushrooms, parmesan and cream $28

There are three secondi available when we dine (oven-roasted spatchcock, pan-fried scotch fillet and crumbed King George whiting $36-$39) but we are all about the pasta tonight.

Tagliatelle boscaiola is a celebration of carbs-and-cream, slippery strands of pasta hiding a forest of finely shaved mushrooms. My only quibble was the expectation of bacon even though this wasn't listed on the menu description. I did think this was missing a salty hit.

Each pasta appears to come in two variations: one cream-based and one tomato-based. We ended up serendipitously/deliberately choosing all cream options. The other tagliatelle option was Bolognese.

Potato gnocchi with gorgonzola at Bar Machiavelli in Rushcutters Bay
Gnocchetti di patate with gorgonzola dolce and a creamy sage sauce $28

We choose the potato gnocchetti with gorgonzola over the Napoletana version. These little pillows of potato pasta are soft and fluffy although there aren't many noticeable ridges on these mini gnocchi shapes. The gorgonzola dolce is mild enough for most blue cheese averse diners, and although I was secretly hoping for a stronger blue cheese kick, it does mean the dish doesn't overwhelm your palate.

Chestnut pappardelle with a porcini and madeira sauce at Bar Machiavelli in Rushcutters Bay
Chestnut pappardelle with a porcini and madeira sauce $34

But my standout highlight of the night has to be the chestnut pappardelle. It's an easy choice over the pappardelle with duck ragout. Silky wide ribbons of chestnut flour pappardelle are a sexy carriage for the incredibly fragrant porcini and madeira sauce. The sweet nuttiness of the pasta works so well with the intense mushroom sauce.

I'd return for this dish alone. And I'd eat it all by myself.

Tiramisu at Bar Machiavelli in Rushcutters Bay
Tiramisu $15

We finish with the tiramisu, not the hefty wedge carved from a rustic trayload that I'd hoped for, but assembled in a glass. The top portion is delicious but the bottom layer of savoiardi fingers are dry and insufficiently soaked with coffee.

Creme brulee at Bar Machiavelli in Rushcutters Bay
Creme brulee $15

The creme brulee is textbook perfect though, served with a bonus scoop of vanilla ice cream.

Creme brulee at Bar Machiavelli in Rushcutters Bay
Inside the creme brulee 

We crack apart the thin rink of toffee to reveal a quivering decadence of rich and smooth custard. It's a satisfying finish to our evening.

The enormity of the dining room makes this a good option for couples or large groups, as sound dissipation means conversations can still be heard without the need to shout. Service was a little distracted when we visited, including protracted difficulty getting the attention of waitstaff, but its strong and diverse pasta menu is what would bring me back. I'd be hitting the cocktails next time too.

Bar Machiavelli in Rushcutters Bay

Bar Machiavelli Menu, Reviews, Photos, Location and Info - Zomato

Bar Machiavelli
10 Neild Avenue, Rushcutters Bay, Sydney
Tel: +61 (02) 9357 7750

Opening hours:
Monday to Friday 6pm-11pm (bar open til 12am)
Saturday 5pm-11pm (bar open til 12am)
Closed Sundays

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9 comments - Add some comment love

posted by Helen (Grab Your Fork) on 5/11/2016 01:22:00 am


  • At 5/11/2016 8:04 am, Anonymous John - heneedsfood said…

    I think I'm with you on that chestnut pappardelle. The most interesting-tasting one, by far. And bugger sharing it. It's all mine!

  • At 5/11/2016 9:11 am, Anonymous chocolatesuze said…

    Ahhh those pastas were so good! Defs not sharing next time either haha

  • At 5/11/2016 4:41 pm, Anonymous Anonymous said…

    That chestnut pappardelle was seriously the best thing ever. Can't wait to go back and eat it again!!

  • At 5/11/2016 6:50 pm, Anonymous Anonymous said…

    That pappardelle sounds amaze!

  • At 5/11/2016 9:16 pm, Blogger Ramen Raff said…

    ooh the chestnut pappardelle sounds good!

  • At 5/12/2016 9:16 am, Anonymous Bianca@forfoodssake said…

    This post would make the lactose intolerant shudder in horror! And I second everyone else that has already commented the pappardelle looks fantastic. I do struggle with creamy pastas but I may have to destroy my body for this one!!

  • At 5/14/2016 12:04 pm, Anonymous Berny @ I Only Eat Desserts said…

    Yum much? :D The pastas sound so interesting and delicous though I do struggle with creamy pasta. Love them to death but it gets heavy quite soon.

  • At 5/14/2016 11:17 pm, Anonymous Tania | My Kitchen Stories said…

    The chestnut pasta looks lovely as does the ghnochetti. I would have to agree that a tiramisu in a glass is not my kind of tira either. Although the creme brulee looks good I don't really understand why it is on the menu.

  • At 5/15/2016 11:52 am, Blogger Sarah said…

    Mmmm those creamy pastas look perfect!!


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