The antipasto table at Machiavelli Ristorante Italiano.
Established by Giovanna Toppi in 1988, Machiavelli Ristorante Italiano is a fixture of Sydney's fine dining scene. Now led by executive chef Laurent Cambon, the focus of the establishment is on the finest seasonal produce available, with organic ingredients chosen where possible. Dishes such as Fiori di Zucchini Fritti (lightly fried zucchini flowers stuffed with ricotta and served on a bed of tangy diced tomato) and Parpadelle Duck Ragu (soft, chewy housemade pasta and tender duck served with a perfectly balanced sweet-and-savoury madeira sauce) highlight fine-tuned Neopolitana flavours and technique. The restaurant itself is lined with portraits of the high-flying politicians and media personalities who have frequented the restaurant over the years. Historically open throughout the week to cater to its predominantly corporate clientele, Machiavelli Ristorante Italiano has recently extended its opening hours to include Saturday dinner service.