Bayswater Kitchen – Restaurant Review
When a seasoned front-of-houser joins forces with an Italian-born cook who has Nonna’s parmesan-crumbed cutlets in her repertoire, the result is worth the travel time.
But Glenda Lau and Alessia Bottini opened this inner-city joint with locals in mind – many of whom are single diners. Hence the walk-ins policy (you need a party of at least four to make a booking) and the counter set-up overlooking Bottini’s cucinetta where you can chew on those cutlets and end up sharing a chat and maybe even a bottle with a stranger. To say this place is home-style is to undersell Bottini’s expert calamari with balsamic mayo, fresh fettuccine tossed with tomato and oozy stracciatella and the mastery of Mamma’s lasagne.
Shop 1, 51-57 Bayswater Road, Rushcutters Bay; open Sunday-Friday for dinner.
