Arriving around 6:30pm on a Friday meant that the place was buzzing with the after work office crowd and unfortunately we were initially seated at the edge of the restuarant - towards the open pool bar area. This meant that it was quite hard to make conversation given the music and noise from the other guests. A quick comment to the waiter and we were whisked inside to a more quiet table.
The menu isn't very extensive so it seems they have chosen to be quite selective on what they offer.
We ordered 2 entrees, 2 mains and 1 dessert, however given that we ordered 2 pasta mains, we probably could have done with less. The pasta itself is quite filling.
Complimentary bread and olives - The bread was nice and house made, however I would have preferred it to be slightly warm rather than room temperature.
Grilled octopus on mash potato, parsley and olives - $21 - A giant octopus leg which reminded me of a movie I saw recently on giant squid. I find octopus to be quite hard to get right but here they have done a good job. Not too tough but enough bite. Nicely chargrilled it went nicely with the olives. The mash base was also creamy and delicious but I thought it was a bit odd a combination.
Fried calamari with lemon and parsley - $24 - Flash fried calamari pieces, fresh and tasty. Minimal batter and seasoning allowed the flavours of the calamari to shine.
Linguine marinara with scampi, clams, mussels, prawns, calamari - $37 - Disappointingly for a one hat restaurant, the first serving of this pasta, came out under done. The pasta was still very chewy and hard on the inside. A word to the waiter and they immediately sent it back to be redone. The second time around it was much better. A generous amount of seafood in a light tomato based sauce. One of the better marinas I've had.
Chitarra, guanciale, S.marzano tomatoes, pecorino - $34 - A less common pasta, I had to ask the waitress to explain almost all the ingredients, lol. The chitarra pasta is a thicker, rougher cut variation of spaghetti, reminiscent some think hand cut egg noodles. Guanicole is a type of ham and this provided the flavour hit to the dish - kinda like bacon chunks. Percorino was the sprinkling of cheese on top which made the dish complete. My favourite of the 2 pastas.
Black forest mousse with whipped cream, chocolate sauce and cherries - $14 - This was the dessert special of the day and was a rich chocolate mouse with cherries and a swirl of whipped cream on top. The combo of cherries and dark chocolate mousse is a match made in heaven and a wonderful end to the meal.
Uccello, Sydney CBD, Sydney Reviewed by kogepanman on 1:25 PM Rating: