Nido Bar | Pasta
The space that was formerly The Pot, Nido lives up to its new name: Italian for “nest”.
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Shop 2/160 King William Rd, Hyde Park
(08) 8373 2044
The space that was formerly The Pot, Nido lives up to its new name: Italian for “nest”.
The little restaurant is super-cosy, with a tightly packed line of tables alongside an upholstered banquette, stools around the bar and kitchen, walls painted the colour of grape must, a friendly buzz and, most important, the waft of Italian fare from the kitchen.
Start with rootello bonnato, the name a play on the classic vitello tonnato. Here finely diced raw kangaroo is lightly anointed with bonito mayonnaise. Pair it with a fat dollop of whipped ricotta drizzled with Ligurian honey and also order a puffy, oily gnocco fritto to scoop it up.
Handmade pasta is a house specialty. Radiatori (radiators) have little ridges perfect for sopping up a ragu of braised lamb, peppers and chilli. Black maccheroni comes with cubes of Coorong mullet steamed in the acqua pazza (crazy water) spicy broth poured over it.
From the “fiamma” (flame) try the pork chop — grilled then separated from the bone before being basted and finished in the wood oven — served on a creamy bed of chestnut polenta. Sharing? Go for a 750g Kangarilla T-bone or a Flinders lamb shoulder “scottaditto” — finger-burning rather than finger-licking.
Of the dolci, the baba with limoncello infused filling is as light as a cloud, and a creamy, citrusy sorbet in a green puddle of bay leaf oil a perfect palate cleanser.
- Hours: L|D Tues-Sun
- Bill: E $$6-$25 M $19-$88 D $8-$15
- Wine: Wine list
- Chefs: Max Sharrad, Laura Cassai
