The mood at Fugazzi is best described as ‘big’. Booths are booked out months in advance, with diners hungry to try the hyped New York-Italian-inspired menu. While patrons wait for a table to become available, they’re first invited to imbibe at the bar.
Three Cheers at Fugazzi Bar & Dining Room
The Rhubi Gimlet is made with rhubarb, gin and lemon mezcal, with the latter buzzing with a smoky flavour. This peppery cocktail pairs perfectly with the lamb backstrap skewer.
The Mandy Moore, named after beloved US actor, uses mandarin three wonderful ways – juiced, infused and dusted as a sherbet.
Coopers Brewery makes a 4.5 per cent Italian-style lager for Fugazzi. With a mortadella finger sando, this duo is bellissimo.
Bar manager Courtney Price enjoys knocking off with a glass of Ministry of Clouds Riesling. Her favourite thing about the restaurant is its beauty.