Among the city’s many Italian restaurants, Sicile charts its own course with an all-day dining concept that draws from across the Mediterranean.From housemade pizzas and pastas to lightly seasoned steaks that can be made available as early as 8 AM, “For me, Italian-Mediterranean cuisine is all about honesty. Simple ingredients treated with respect,” shared Executive Chef Andita Biantoro, who honed his understanding of the cuisine during his years working in the cruise industry.
Grounded in that foundation, Chef Andita subtly adds his own tweaks to these classic dishes. “Not to change the essence, but to express my own perspective through texture, flavour, or contrast.”
A popular way to begin the meal here is with Saganaki, a Mediterranean dish from Greece featuring locally produced halloumi grilled until golden and crisp, then served on a sizzling plate with truffle honey and a squeeze of lemon. Alternatively, there’s a selection of Rotitotti, Chef Andita’s interpretation of Sydney’s Bar Totti’s famous flatbread. One of the accompaniments to go for is the classic Hummus; smooth, earthy and rich, Chef Andita drizzles it with spiced Mediterranean butter to further refine the flavour.
For the main show, a highlight among the steak options is the Truffle Butter Aged Striploin, seasoned with restraint to let the cut — an MB7+ porterhouse wagyu from Australia — take centre stage. The beef is dry-aged for 30 days, resulting in a rich depth of flavour that’s elegantly rounded off by the addition of the truffle butter. The Pistachio Bianca pizza makes for an easy choice to share. Bright in flavour, it comes topped with beef mortadella, stracciatella, pesto, mozzarella, and béchamel sauce, finished with chopped pistachios for a satisfying contrast in texture.
From the brunch menu, available until 1 PM, the Mortadella Focaccia Sandwich offers a similar medley of flavours in a handheld form. Beef mortadella meets pesto, stracciatella, and arugula, a combination that, to the chef, captures the feeling of an Italian summer.
Rounding off the feast is a selection of mille-feuille and tarts by Pastry Chef Atika Firly. From classic tiramisu to pistachio raspberry, the flavours lean slightly bitter or bright, balancing rather than competing with the Italian-Mediterranean spread.
