If sustainability is a regularly over-used restaurant industry claim, a more serious approach to the practice is emerging. The latest push in sustainability isn’t about using recyclable takeaway containers and eco-friendly cleaning products; it’s the whole restaurant.

Restaurateurs inheriting existing restaurant spaces have often felt the need to wipe away all traces of the former occupant. But with one eye on the current economic climate and another on sustainability, more are cleverly retaining those interiors, like a celebrity wearing an outfit to two events.

At the recently opened Hustlers Sydney, the owners installed some new fittings but retained much of the expensive fitout and kitchen from the previous tenant, Forty Licks.

The same is true at Bottega Coco, which opened last week in the former home of Bel & Brio at Barangaroo. Restaurateur Garry Simonian was able to save almost 80 per cent of the luxe fitout, which cost millions when it opened in 2016 and drew comparisons with a Venetian villa.

Bottega Coco reused Bel & Brio’s tables, reupholstered the chairs, retained the bar and cellar, and relocated and extended the patisserie area.

The result is less landfill. And Bottega Coco pushes the approach through to the menu, leaning on sustainable produce and seafood. The restaurant has also partnered with sustainability consultancy Clima.

Executive chef Pier Davide Maiuri steers a gondola full of Italian dishes, from porchetta and rosemary focaccia to risotto with prawn tartare and champagne, and a tuna carpaccio and buffalo mozzarella pizza. Early birds can start the day with Italian pan-baked eggs featuring Italian fennel sausage, and a breakfast bruschetta.

Bottega Coco has also snared former Bistro Moncur pastry chef Vincent Gadan. As well as croissants and macarons, Gadan has crafted L’Opera House, a dessert shaped to pay tribute to Sydney’s best-known landmark.

Open daily from 7am for breakfast, lunch and dinner.

Shop T3.01, 300 Barangaroo Avenue, Barangaroo, bottegacoco.com.au