Bel & Brio Winter Menu Launch
If you have ever walked past Bel & Brio on Barangaroo Avenue, you may have seen its marketplace with flowers displays spilling onto the footpath or peered through the wide glass windows into its bustling cafe and bar. Corporate workers escape the office to enjoy its rustic decor by day. By night it transforms into a luxurious destination to wine and dine and be whisked away to Italia.
Bel & Brio harmonizes the experiences of eating, drinking and shopping and last week we were invited to celebrate the launch of an exciting new winter menu at its restaurant housed within the venue, Corso Brio. Executive Chef Davide Incardona unveiled the menu, where he draws inspiration from his traditional Italian upbringing and cooking styles.
Corso Brio has been inspiring the diner’s imagination with its traditional Italian dishes since opening the end of 2018. Chef Davide delivers a sumptuous new menu which changes with the season and aims to evoke ‘experience and emotion’. Crafted from the freshest produce and with vegetables from farm to table, Davide passes on the remembrance of childhood bliss and enjoying traditional dishes in the family home.
For a night we were transported to Italy, dining on a huge communal table. The excitement was tangible!
The winter menu features all your Italian favourites starting with Seared Ruby Tuna and Beef Carpacciodressed delicately in shaved chocolate and black truffle oil.
Signature Italian sausage and fresh tomatoes the heart of Italian cuisine, were exhibited through the first course. Expect to see the enduring Italian favourites reinvented by Chef Davide, including Potato Gnocchi with crispy parsnips and Risotto with roasted pumpkin purees.
Personally, I love Italian dining because it’s like a fascinating dream you want to stay immersed in, one that only gets better. Just when we thought this great dream was going to end, the main course was served while we were still basking in the joy of the previous course. Out came a Slow cooked pork neck in Jerusalem artichoke puree and King prawns tossed in a fennel and citrus salad.
The night also showcased a peek into Corso Brio’s extensive cellar. Among the wines that we enjoyed was an Italian pinot grigio.
Dessert, sweet wine and coffee signalled the end of the night as we all savoured the pistachio tiramisu to finish. The Sicilian pistachio flavoured mascarpone cheese was a refreshing change from its classic coffee and liquor-laced cousin.
Our special sneak peeks into Chef Davide’s new winter menu definitely did not disappoint. Eat Drink Share is its motto and there is no better way to indulge in this perfected menu than with family and friends.