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Hill End artist Lino Alvarez made the terracotta plates and Manfredi's own ceramics also feature. Most notable are the honey-coloured lights by Seattle glassblower Dante Marioni.
While the room shimmers with future promise, the menu looks back, drawing on the regional heritage of both Brescia-born Stefano and head chef Gabriele Taddeucci, who grew up in Tuscany.
Divided along traditional Italian lines - antipasti, primi, pasta, meats and fish from the wood-grill - it's a menu that's more rustic than sophisticated, relying on quality to justify its simplicity.
It's all about adding one classy Italian ingredient to make the obvious interesting. It is a rambunctious piece of cucina povera thats both elegant and earthy.
Gadget freaks will love the wine list on an iPad. The service at lunch service this time was not as attentive as i would have liked, but was friendly.
Fabulous for a pre show dinner. Prompt friendly service and great flavours. Went with 4 people for pre-theatre dinner however we ordered from the a la carte menu.
Food was very average - disappointing - gone downhill since our last visit. The fresh gluten free pasta and pastries were absolutely delicious.
Service time for food was excellent. Wait staff were a little slow, however they were extremely friendly and knowledgeable and the experience was not bad enough to deter me from visiting again.
Porchetta was a highlight, however the spinach was very salty. Food here is always good, and service was friendly, but super slow, not responsive to requests, I had to ask twice to order and for the bill - and chase up wine ordered but not delivered.
I will go again, but in the hope it is much better. It's too expensive to not have top notch service. The lunch was very enjoyable, only comment I have is, I had booked the table as a birthday lunch for a work colleague and requested a candle or cake as such.
This never arrived and was disappointing. Great pre theatre option. A few mistakes were then made. Gorgeous fine Italian dining!!
The meal started with a complimentary bread basket, containing three different types of bread, plus olive oil for dipping. We took advantage of the seasonal truffle menu, ordering the seared scallops and black truffle.
For main, we had the porchetta slow roasted suckling pig to share and oven roasted vegetables. Dessert was a tasting plate of tiramisu, cannoli, profiterole and lavender sorbet.
Amazing experience!! We were disappointed with the quality of our meals and service in comparison to other previous visits to Balla. Good meal prior to theatre.
Staff very good. Seemed to really be Italian. Olive oil instead of butter. Wait staff probably Italian. Maitre'd VERY helpful. Service was excellent.
Food was very ordinary. Delicious food, friendly and professional staff. Lovely corner table at the window. Pre-theatre dinner where were not rushed and still had plenty of time to get to the Lyric.
Would have been great if the bar had been open for a drink before dinner. Well priced 3 course menu with matching wines.
My main was warm, not hot. Gorgeous food, lovely wine list. Will definitely be back. We had dinner at Balla prior to seeing a show at the Lyric Theatre and the fact that they provided a pre theatre menu was fantastic as we were served and out in time but didn't feel that we were rushed.
Staff were friendly and knew their stuff! Absolutely amazing food and service. Came her for a pre theatre dinner, and was very pleasantly surprised! The food was delicious, the service very attentive and the wine list was great.
It was a little noisy, but we booked late and ended up next to 2 large groups.. Can't wait to come back..
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Home About Why am I blogging? Balla The Star, Sydney Posted on January 20, by Chopinand. Open kitchen at Balla, The Star, Sydney. Wine list from an iPad.
Premium balsamic vinegar and extra virgin olive oil. Dining room, Balla, The Star. Profiterole with summer berries. Cookbook by Steve Manfredi. Balla, The Star, Sydney.
This entry was posted in Eating in Sydney and tagged Italian. Bookmark the permalink. January 20, at am.
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