Only a few days after Seta quietly opened its doors to the public, intrigue got the better of me. I have known Tonci Farac for some years and new that he had bought what was an old fashioned Greek establishment nearly 18 months ago, he took me through it at that time, and I was taken back by the vision he had to turn this vast space into a luxurious Italian restaurant.
So with Covid in the way and the assistance of Michael McCann, the master of restaurant interiors he has opened Seta just before Christmas 2020. My visit is in the first week, never a good time to review however given the quality of what we experienced from the cuisine, wines by the glass and the fantastic interior if this is where it starts the future is very bright indeed.
We started with 2 tasty bites or Cichéti as its called at Seta, “Tartella in saor” (pickled sardines and vegetables), and Baccalà Mantecato (Salt cod and polenta crisps), each about 2 bites, delicious and a great way to start!!
Following this with Carnaroli Acquerello – Tenuta Colombars (Risotto with scallop, marrow and crisp chicken skin), the combination was perfect, subtle light and perfectly cooked. The ravioli of sweet potato, hazelnuts and parmigiano had an incredible texture of crisp pasta and a flavoursome, robust filling which complimented brilliantly with the toasted hazels.
We chose and enjoyed our wines from the “by the glass” list, the 2018 Seta – Chardonnay and 2012 Pinot Noir both from the Yarra Valley priced at $17 each.
Tonci is a seasoned operator, having come from New Zealand opening what was arguably the biggest restaurant in Sydney for the time, Wildfire. Now Seta (which means silk) has transformed a tired old space into something quite magnificent. Elegant, sophisticated and attention to detail will make this one Sydneys greats, and we highly recommend you check it out.