Saturday, March 2, 2024

Bar Rocco opens in Coorparoo

There’s a slick wine checklist and panettone-infused negronis. However, actually, you’re right here for wood-fired pizzette, a crumbed veal panino, and grilled Wagyu and tiger prawns.

Matt Shea

Ashley-Maree Kent desires you to know Bar Rocco will not be a bar. Not precisely, anyway.

“I’ve had buddies of mine contact me and say, ‘It’s simply drinks and snacks, proper?’” Kent says. “And I’m, like, ‘No, it’s small plates and massive plates.’”

Bar Rocco and Romana Trattoria in Coorparoo.
Bar Rocco and Romana Trattoria in Coorparoo.Markus Ravik

Bar Rocco is about as a lot a bar as Bar Francine in West Finish or Bar Heather in Byron Bay or Bar Copains in Sydney. Sure, there’s a giant drinks focus – on this case cocktails and a 50-bottle wine checklist – however the meals arguably takes centre stage.

Bar Rocco opened in December on Leicester Avenue on the border of Coorparoo and Camp Hill, and acts as an off-the-cuff counterpoint to Kent’s widespread hand-shaped pasta restaurant, Ramona, subsequent door. The place Ramona is all impartial tones, understated styling and bentwood chairs, designers Alkot Studio have mapped out Rocco with informal furnishings and pops of color.

The concept is to return, crack a wine, and eat as a lot or little as you need – however it’s best to positively eat.

You’re advised to book ahead to land a table at Bar Rocco.
You’re suggested to ebook forward to land a desk at Bar Rocco.Markus Ravik

“I simply wished there to be that casualness to it,” Kent says. “If individuals need to head out and never spend a lot cash, they will try this. However there are many choices for individuals who need to dine and have a great dinner as properly. You may select the way you need to method it.”

The “bar” factor of Bar Rocco is comparatively simple. The wine checklist, compiled by sommelier Olivia Evans, ranges past Italy with loads of champagne, and Austrian and Portuguese drops, with a handful out there through Coravin. A beneficiant number of cocktails features a spritz menu and a batch-made, panettone-infused negroni.

However, actually, it’s arduous to think about consuming at Bar Rocco with out some meals in entrance of you.

The food is arguably more essential than the drinks at Bar Rocco.
The meals is arguably extra important than the drinks at Bar Rocco.Courtesy of Bar Rocco

Kent is utilizing a coal-fired grill – “like a stackable hibachi,” she says – custom-made by Samford’s The Brick Chef (who constructed Ramona’s wood-fired pizza oven) to anchor a menu that can change usually relying on the seasons.

For small plates, there’s charred focaccia with both Olasagasti anchovies, or whipped ricotta, tomato, basil and balsamic; a crumbed veal panino with brown butter, sage, capers and rocket; and crocchette di patate with parmigiano, scarmoza and peppers.

Pizzette come from the oven subsequent door, and embrace an ’nduja, honey, parmigiano and mascarpone quantity, and mortadella, pistachio and stracciatella.

Mortadella pizzetta with pistachio and stracciatella.
Mortadella pizzetta with pistachio and stracciatella.Courtesy of Bar Rocco

From the grill you possibly can order smaller plates similar to Cranium Island tiger prawns with capers, herb and lemon, or house-made sausage with beans and smoked tomato butter. The massive plates are a six-score Wagyu picanha tagliata with rocket and parmigiano, and spada alla ghiotta (swordfish with tomatoes, olives, capers and oregano).

There’s only a pair of desserts: torta caprese with almonds and zabione, and a millefoglie with strawberries, balsamic and diplomat cream.

Grilled Skull Island tiger prawns at Bar Rocco.
Grilled Cranium Island tiger prawns at Bar Rocco.Courtesy of Bar Rocco

Nonetheless, the clearest indication of how a lot a bar Bar Rocco isn’t? You in all probability must ebook earlier than you go.

“I’m solely 30 seats,” Kent says. “Folks get so dissatisfied once they rock up at 6.30pm and we’re full.”

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Matt SheaMatt Shea is Meals and Tradition Editor at Brisbane Occasions. He’s a former editor and editor-at-large at Broadsheet Brisbane, and has written for Escape, Qantas Journal, the Guardian, Jetstar Journal and SilverKris, amongst many others.

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