Uccello

Set in beautiful surroundings, David Lovett took over the jewel of ivy in January this year.

A true Italophile, David has spent a length of time traversing the regions of Italy and now applies this experience to his authentic Italian menu at Uccello. By selecting only the freshest produce and preparing it with a less-is-more approach, David allows the ingredients to speak for themselves and his dishes to sing.

We invite you to step into level 4 of ivy, drink in the view of the gorgeous rooftop pool and then dive right into David Lovett’s mouth-watering rustic Italian fare.

2013 & 2012 Sydney Morning Herald Good Food Guide Awards, One Hat

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DAVID LOVETT

DAVID LOVETT

David Lovett joined Uccello as Head Chef in January 2013, bringing with him an impressive culinary CV spanning a number of cult Sydney eateries; bills…

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Uccello

‘Polenta pasticciata’ wet polenta, tomato, basil, ricotta salata

For David Lovett, polenta is proper comfort food, especially for the cooler months. Simple and ever so versatile - it's an easy ingredient to fall in love with. During the Winter, David feels that cheesy wet polenta is the way to go; adorned with a simple tomato sugo, some Gorgonzola or a slow cooked wild boar ragu.

Uccello

Focaccia

David Lovett is at his happiest when making focaccia and has spent years perfecting his technique. You would never believe that such unassuming ingredients could produce something that tastes this amazing!
Make sure you enjoy a freshly baked piece next time you dine with us.

Uccello

Antipasti Misti

Italian food is all about communal eating, where everyone at the table is invited to try a little bit of everything.
Experience a myriad of fresh flavours in David Lovett's antipasti misti platter, perfect for sharing.