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ivy’s one-hat Italian restaurant, Uccello, has introduced a stunning menu designed by new head chef David Lovett. Inspired by Lovett’s appreciation for rustic and regional cooking, the menu bursts with elegant yet accessible Italian fare.

Lovett recently took over the reins as Head Chef of Uccello. With a personal passion for Italy, coupled with long stints in his adopted motherland, the self-acclaimed Italophile has put his stamp on a rustic Italian menu fine-tuned to perfection. By selecting only the freshest produce and preparing it with a less-is-more approach, Lovett allows the ingredients to speak for themselves and his dishes to sing.

David Lovett said: “The new menu has been inspired by my two greatest passions: the authenticity and simplicity of traditional Italian food culture and the joy of sitting around a dinner table with my friends and family, sharing a variety of dishes and tastes. I wanted to create a menu that is produce driven, and constantly evolving with seasons and trends, something that leaves our guests with a full belly and a smile on their face”.

The daily a la carte menu offers an enticing range of dishes suited to any taste. The antipasti offerings range from ‘Crudo di gambero rosso’, raw red prawns, lemon, parsley and olive oil (16) to 'Asparagi al forno, uovo d' anatra’, wood fired asparagus, soft boiled duck egg and pecorino (19). Home-made pastas are plentiful; the ‘Tagliatelle con scampi’ of fresh pasta with scampi, tomato, marjoram and pink peppercorns (27) is certainly a knock out dish as is the ‘Pappardelle con peposo’, a 12 hour braised beef shank seasoned with pepper, red wine and rosemary (25). Secondi piatti offers the ‘Bistecca ai ferri’, a char grilled 250gm grass fed Black Angus scotch fillet, served with rocket and aged balsamic (36) and the 'Pollo arrosto’, polenta, salvia', half  Barossa chicken, polenta, butter, sage (33), a dish generous enough for two.

Lovett has also introduced four new polenta dishes, an ingredient that he is incredibly passionate about - “For me, polenta is proper comfort food, especially for the cooler months. It's simple and ever so versatile, an easy ingredient to fall in love with”, enthuses Lovett. The four dishes include ‘Polenta pasticciata’, wet polenta, tomato, basil, ricotta salata (25); ‘Polenta con funghi’, wet polenta, porcini, pine mushrooms, parmigiano (26); ‘Polenta con gorgonzola’, wet polenta, gorgonzola dolce (24) and ‘Polenta con cinghiale’, wet polenta wild boar ragù (25).

The dolci menu is one not to be missed, bursting with a gorgeous selection of desserts including ‘Mele e rabarbaro gratinate’, Italian style apple and rhubarb crumble and grappa zabaglione (15) and ‘Torta della nonna’, orange pastry cream, short crust and pine nuts (16). The daily menu is also perfectly complemented by an extensive and largely Italian wine list designed by Merivale’s MS Group Sommelier Franck Moreau and Uccello’s Head Sommelier Fabio Spizzico.

Lovett joined Merivale with an impressive CV spanning a number of cult Sydney eateries; bills in Darlinghurst, Danks St Depot in Waterloo, North Bondi Italian, Kings Cross institution Bayswater Brasserie and johnandpeter canteen in Eveleigh to name a few.

This winter, Uccello will also be running a special ‘winter warmer’ offer, providing the perfect opportunity to try the new menu. The offer includes two courses and your choice of a premium bottle of either Champagne or Cape Mentelle from only $75 per person. Available lunch and dinner, 6pm-7pm, Monday - Friday, 1 June – 31 August.

Uccello is located on level 4, ivy, overlooking the much-loved Pool Club. Open for lunch Monday to Friday, 12:00pm – 3:00pm and dinner, Monday to Saturday from 6:00pm – 10:30pm


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March into Merivale, one of the most anticipated events on Sydney’s food calendar, is back for one incredible night on Wednesday 22 March at ivy. A celebration of the best of Merivale, bon vivants can sip, sample and savour an outstanding spectrum of food, cocktails and wine, as the group’s leading talent come together for a supercharged culinary extravaganza.