June 2018. Vincenzo Mazzotta, Cucinetta, Woolwich, Sydney.

The Petite Bouche Chef of the Month is back in Sydney, and we can not get enough of Cucinetta in Woolwich with its authentic but modern take on Italian cuisine.

 HEAD CHEF AND OWNER VINCENZO.

HEAD CHEF AND OWNER VINCENZO.

Head chef and owner Vincenzo is a fantastic talent with a humble approach to food. Make a visit to his stunning venue if you are looking for an Italian dining experience with a stunning view of the harbour bridge.

 SOPHISTICATED AND RELAXED AT CUCINETTA.

SOPHISTICATED AND RELAXED AT CUCINETTA.

Cucinetta is about the revival of the old, classic and ancient. Vincenzo’s passion in food derives directly from a love of reviving forgotten methods. From traditional slow cooking, cheese making, fresh pasta techniques and preserving Vincenzo aims to continue these traditions by hand with great respect to the way cooking used to be and how he can used them in today’s kitchens. 

 WHITE CHOCOLATE SEMIFREDDO, MACERATED STRAWBERRIES, BURNT WHITE CHOCOLATE, BERRY SORBET, MERINGUE, FLOWERS.

WHITE CHOCOLATE SEMIFREDDO, MACERATED STRAWBERRIES, BURNT WHITE CHOCOLATE, BERRY SORBET, MERINGUE, FLOWERS.

 BEEF TARTARE, SMOKED TUNA AIOLI, FRIED LEEKS, PIZZO LEAF.

BEEF TARTARE, SMOKED TUNA AIOLI, FRIED LEEKS, PIZZO LEAF.

 QUEENSLAND SCALLOPS, DRY AGED TUNA, BEACH BANANAS, MELON CUCUMBER, CONFETTI CORIANDER.

QUEENSLAND SCALLOPS, DRY AGED TUNA, BEACH BANANAS, MELON CUCUMBER, CONFETTI CORIANDER.

The Petite Bouche Garlic Kale goes beautifully with my charred flank steak.
— VINCENZO
 CHARRED RUMP CAP, BUTTERED MUSHROOMS, CORN ON HUSK, GARLIC KALE.

CHARRED RUMP CAP, BUTTERED MUSHROOMS, CORN ON HUSK, GARLIC KALE.

 JUNE PETITE BOUCHE CHEF OF THE MONTH | VINCENZO MAZZOTTA

JUNE PETITE BOUCHE CHEF OF THE MONTH | VINCENZO MAZZOTTA

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