Source : the age
Sugo
Italian$
Diners are queuing up to 90 minutes for a table at Sugo, a casual Italian-American diner from the hospitality team behind neighbouring pizzeria My Mother’s Cousin and cafe-bakery Self Raised Snack Shoppe.
The menu, led by head chef Anmol Karki, begins with simple snacks: thick cut slices of sourdough bread from the Self Raised bakery, mozzarella carrozza (slices of bread, stuffed with cheese and fried), and Wagyu bresaola with spicy giardiniera (pickled vegetables). Pasta is the main event, with nine options on offer, each available with a scoop of stracciatella cheese or a chicken cutlet (classic, crumbed or with ‘nodka’ sauce and Parmesan) as a side.
Like its sibling venues, Sugo is alcohol-free. Instead of wine, diners can choose from a selection of Fabio Italian sodas, made in Melbourne.
Self Raised pastry chef Sarah Ghantous has created a baked cheesecake with banana cream for dessert, and there are seasonal scoops and a sundae using gelato from Newtown gelateria Mapo.
Bianca Hrovat – Bianca is Good Food’s Sydney eating out and restaurant editor.
