Uccello - Sydney

Wonderful place to bring guests guaranteed to have a great night, the staff are very inviting and helpful with the food rounding it out for an enjoyable experience

I went to dinner at Ucello with a girlfriend on the weekend and was thoroughly impressed with the remarkable service and food. I always enjoy the pool backdrop as to me it is just so quintessentially Sydney. One thing I didn’t much care for however was the noise. I appreciated the dj later on in the night but in the restaurant it makes it extremely difficult to hear your dining companion.<br/ <br/ The entree I selected off the menu was unavailable so I decided to progress straight to the main. As a result of that the staff thoughtfully brought out a complimentary entree to accompany my friends tuna dish. It was an antipasto style dish on which I enjoyed the cheese given I don’t eat pork but it’s definitely the thought that counts. <br/ <br/ My friends tuna was also exceptional. The mains were disappointing in that she had ordered a crab pasta entree size and I had ordered a main sized gnocchi. My gnocchi was truly sensational but the dish appeared smaller in size than the entree one. There was in total 14 pieces of gnocchi for $33. Greedily I wanted more<br/ <br/ Dessert was simple but faultless, a delicious raspberry sorbet and a glass of limoncello. Well worth visiting but don’t come here expecting hearty Italian hospitality in the form of generous serve

From the moment we walked out of the lift we were greeted with promptness and efficiency. We didn't have to wait for our orders to be taken and for the antipasti to arrive. The skillet grilled calamari, pork porchetta and spanner crab tagliolini (crab servings were very generous) deserve special mentions. The squid ink chitarra was very smooth and tasty and were accompanied with generous helpings of seafood and cherry tomatoes. Watermelon Granita was delicately sweetened and the watermelon cubes added to the refreshing taste. Staff were very attentive throughout the night and ambience was relaxed.

Despite the ostentatious nature of the pool bar backdrop and the propensity for wannabe investment bankers to loiter with pants cut just below their knees, the food at this place was outstanding. I led off with the Prosciutto Di Parma entree which was a great start to the subtle with Italian deli style overtures. I had the Barwang Chicken for main which was irresistible chicken seems to be a dish that restaurants struggle with to get right this place was the exception moist, succulent, aromatic flavours and the corn was creatively presented with a sweet honey flavour. One of the best meals I’ve had in Sydney! Strongly recommend

Sometimes I see reviews and I wonder why don't people like it more? They shouldn't have such a low score! Well this has happened to me......at this place,Uccello. This place seems to get average scores but I can't see why! It should be higher than its current rating <br/ <br/ For myself I can see why it's one chef hat. <br/ Service is impeccable and they even gave us a doggy bag,now that's service! I didn't expect it from a high class place like this and was pleasantly surprised <br/ <br/ Came on a Saturday and you can either choose 3 or 4 courses and how do you pick your courses? I was told that it's up to you! So if you want 4 mains you can have it for the set price! What a interesting concept <br/ <br/ We choose to try one of each category with our 4 courses <br/ <br/ Prosciutto do Parma is better than what your average restaurant would serve,I really liked the cheese they used<br/ <br/ Calamari,octopus I recommend,nothing chewy where my jaw gets sore from chewing forever and nothing happening in my mouth <br/ <br/ Quail is not for me in not a fan but my fiancé loved it <br/ <br/ The primo/pastas were a letdown, the reginette and squid ink did nothing for me,expecting more taste from both <br/ <br/ The pork loin was ok,decent size dish but a lot of fat on it but hey that was what I was expecting <br/ <br/ The veal though is a winner! <br/ <br/ Very impressed with our experience,worth trying and worthy of its chef hat status