De Vine Food and Wine

Central Sydney & CBD Restaurants, NSW
32 Market Street, Sydney NSW 2000
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Description

Established in 2003, deVine has earned a reputation as one of Sydney’s leading wine bars and restaurants.
Recently taken over by brothers Anthony and Julian Izzillo, (formerly co-owners of Wildfire Restaurant), deVine is conveniently located in the heart of Sydney CBD, just metres from Town Hall Station, the QVB and Darling Harbour.
DeVine Food & Wine offers an Italian-inspired culinary experience.
With full table service throughout, join us for a trendy after-work bar experience, with a selection of meals suitable for a de-stressing afternoon with friends. Or reserve a table to experience the casual fine-dining ambiance accompanied by the tantalizing gourmet creations of deVine’s experienced chefs.
The deVine experience prides itself on offering a selection of premium wines to satisfy the most discerning of palettes, with an ever evolving list of some 400 wines (with 40 available by the glass).

Details
Cuisine Style
Modern Sicilian
Dress code
Smart casual
Wine rules
Fully Licensed
Hours
Tuesday – Friday 12 – 10.30pm Saturday – 5pm – 10.30pm Closed Sunday & Monday
Cards
AMEX, VISA, MC, CitiBank
Seats
116, wheelchair access, bar, outdoor space, function space
Price range
AU$50-$100
Director
Anthony and Julian Izzillo
Chef
Tim Fisher
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De Vine Food and Wine Restaurant
De Vine Food and Wine Restaurant

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Recipe

Stinging nettle maltagliati, vongole, tomatoes, garlic, chilli, wine

Serves 4

Ingredients for pasta:
60g nettle purée
300g OO flour
20g salt
2 eggs
20 ml olive oil

Method:
Mix all together in a bowl to form a dough, knead for 10 mins, cover and refrigerate for 30 minutes.
After the dough has rested, roll the pasta very thin, cut the sheets in odd shapes, set aside.

Ingredients:
120ml extra virgin olive oil
1 chilli, chopped
1 garlic clove, pressed
450g fresh vongole
1 punnet of heirloom tomatoes, cut
1 glass white wine
Salt for cooking the pasta

Method:
In a large pan gently heat the olive oil, chilli, and garlic until they start to sizzle. Add the vongole, coating them with the olive oil mixture.
Add tomatoes, white wine and cook until the vongole are open and alcohol has burnt off.
Add pasta to boiling salted water, (you should use approximately 7g of salt per litre of water). Boil for 2 minutes, strain, add to the vongole and toss until all the pasta is coated.
Drizzle some more extra virgin olive oil, toss well and serve straight away.
Buon Appetito!!

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Price Range

Price Range $50 - $100

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  • April 27, 2022
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info@devinefoodandwine.com.au