Nationally acclaimed and award-winning Sydney chef and restaurateur, Alessandro Pavoni will be bringing classic Italian fine dining to Crown Sydney in his latest venture, a’Mare.
Known to be a pioneer of modern Italian food, Alessandro will go back to his traditional roots with a’Mare. Staying true to the origins of Italian cooking, he has designed a menu featuring traditional dishes representing the best of each region of Italy. Alessandro’s culinary philosophy will champion local and sustainable produce from the New South Wales region, as well as specialised Italian ingredients.
“It has been a dream of mine to create the best classical Italian restaurant in Australia. I am inspired by the nostalgic romance of dining out; when service was paramount, food was simply delicious and the maître-d knew your name. This is what I envisage for a’Mare at Crown Sydney.”
- Alessandro Pavoni
Alessandro began his career in Brescia in Italy’s north, working at Carlo Magno with the famous Iginio Massari and Giuseppe Maffioli. After working in various Michelin starred venues such as La Rotonde in France and the two Michelin-starred Villa Fiordaliso on Lake Garda, Alessandro broadened his culinary horizons working in Bermuda at Restaurant Lido before moving to Sydney in 2003.
In 2009, Alessandro opened Ormeggio at The Spit, which after only nine months was awarded a Chef Hat in The Sydney Morning Herald Good Food Guide, with a second Chef Hat awarded each year since 2012. Chiosco by Ormeggio, a real seaside trattoria, opened in the marina adjacent to Ormeggio in late 2014 and continues to welcome both locals and visitors seeking a piece of the Italian Riviera in Sydney.
Meaning ‘at the sea’ in Italian, a’Mare will see local seafood take a special place on the menu as homage to its Sydney surrounds and the harbour side location of Crown Sydney. While traditional in its inspiration, Alessandro promises a uniquely Sydney feel to the fare, lightening it up to make it fresh and more palatable for a modern Australian audience.
Simplicity in flavour is key to Alessandro’s food philosophy, with most dishes made from no more than five ingredients. The menu will change and evolve to reflect the seasons. In winter, dishes will be inspired by the north of Italy and in summer the focus will be on the south and the sea. Some of the dishes will be new to the Australian market, whilst others will be more recognisable iconic Italian dishes.
The interior design of a’Mare will feature neutral design tones paying homage to the stones and sand of southern Italy, with the magnificent blue hues of the harbour backdrop. A pizzeria café offering diners a more casual experience will also be on offer next to a’Mare. Guests will be able to enjoy a selection of Italian style pastries, gelato and classic Neapolitan pizza. It will also feature a small list of Italian-focused wines.
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