Totti’s executive chef Mike Eggert reveals how you can get a table

The Bondi restaurant Totti’s has over a two-month wait for tables, but as the new Totti’s Rozelle opens, executive chef Mike Eggert reveals the tricks to getting a table.

THE Totti’s empire has expanded with Merivale opening its latest incarnation, Totti’s at Rozelle’s 3 Weeds pub over the weekend.

This marks the third instalment of the popular Italian eatery, which began in Bondi in 2018 and then moved into the CBD.

Despite the staff shortage the hospitality industry is facing, executive chef Mike Eggert says it’s the perfect time for Totti’s universe to expand. “I don’t care if I have to wash dishes till midnight! I’d rather be in a buzzing kitchen than sitting in my one-bedroom apartment watching re-runs of The Office,” he says. “I don’t think I’ve done one hospitality season that hasn’t been hard.”

Totti's at the Royal Hotel at Bondi in Sydney. Picture: NCA NewsWire/Joel Carrett

Totti’s Executive Chef Mike Eggert. A new Totti's has opened up at Rozelle's 3 Weeds.

Tottis woodfire bread octopus. Picture Steven Woodburn

A new Totti's has opened up at Rozelle's 3 Weeds.

Eggert says the success of Totti’s lies in its “choose your own adventure” style food and that same philosophy is being brought to Rozelle.

“The sharing nature of the food means vegans, vegetarians, gluten-free, any dietary experience is catered for and can sit at a table, alongside someone eating a 1.5kg rib eye or lobster and feel completely included,” he says. “Totti’s has always been about the locals. We want locals to come a couple of times a week and then the foodies or fans who come are the cream on top.”

The Rozelle menu will include all the Totti’s cult classics, like the famous flatbread and burrata, and is complete with a family friendly air including a built-in gelato bar for kids.

And good news is, for now, Totti’s at Rozelle is easier to get into, while Totti’s Bondi is booked out till the end of January. “Although Bondi locals know, Totti’s always has space for walk-ins.

You just might have to wait one drink or two at the bar for a table,” adds Eggert.