Uccello

Drink in the view of a gorgeous 25 metre rooftop pool then dive right into Eugenio Riva’s mouth-watering creations.

There’s a reason Eugenio is the celebrated head chef of Uccello’s one hat kitchen; it’s because he’s put his personal stamp on a menu bursting with elegant yet accessible regional Italian fare.

Originally from Como in northern Italy, Eugenio first came to the attention of Sydneysiders at his Darlinghurst eatery Ristorante Riva. The pool doesn’t come with Eugenio Riva’s cooking; its Eugenio’s cooking that comes with a pool.

2012 Sydney Morning Herald Good Food Guide Awards, One Hat
2011 Australian Gourmet Traveller Wine List of the Year, Three Glasses
 

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Eugenio Riva

Eugenio Riva

Riva has spent more than 25 years in Australia but hails from Como in northern Italy. Some of his strongest early memories are of his grandmother’s…

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Uccello

Ricotta Gnocchi

Fresh ricotta gnocchi, parmesan cheese served with pencil leeks, peas, zucchini flowers, sauteed Moreton Bay bug and a light saffron and shellfish broth

Uccello

Crumbed Veal Medallions

Three veal medallions crumbed with breadcrumbs and thyme, pan fried and served medium rare on a salad of whitlof, French green beans, shaved raw button mushrooms, confit eschallot dressing and chives

Uccello

Kingfish Carpaccio

Thinly sliced kingfish served with hand made bonito jelly, lemon infused oil and soft herbs