In summer this tall,glass-walled dining room at the base of Crown Sydney expands to take in harbour views and glowing sunsets. In winter,it contracts to envelop you with lamplight and surprising warmth.
Ever-evolving,a’Mare now gives the people more of what they really want – crisp caesar salad,saucy pasta alfredo and fritto misto of fried calamari and battered zucchini flowers – elevated by owner-chef Alessandro Pavoni’s talent for infusing both depth of flavour and elegance.
Order the house specialty of trofie al pesto for the culinary theatre of staff pounding basil by your table as if in Genoa,but don’t ignore the risotto,pillowy focaccia or the joy of a martini trolley.
A glossy,layered dessert spiked with a sunny blood orange sorbet speaks chocolate in three different ways,and the fast-moving,mic’d-up floor team brings energy to the table,no matter the season.