Neptune's Grotto is the fourth restaurant in as many years from Dan Pepperell, Mikey Clift and Andy Tyson, the trio behind Bistrot 916's French bistro cooking, Pellegrino 2000's garage trattoria and Clam Bar's New York grill. Here, chefs Clift and Pepperell turn their attention to the rich, decadent cuisine of northern Italy, particularly Emilia-Romagna, home of prosciutto di Parma and Parmigiano Reggiano. The restaurant occupies the lower ground floor at 44 Bridge Street, entered via Loftus Lane, in the heart of Sydney's financial district. A curated banquet menu is available for tables of five or more, priced at $149 a head and built around the kitchen's highlight dishes, with dietary requirements accommodated in advance. Andy Tyson's wine list carries real weight here, drawing on the trio's history of pairing serious cellars with their cooking. The room trades Sunday to Thursday until 11pm and Friday and Saturday until midnight, running from lunch through to late-night drinks. For a CBD dinner with a genuine Italian regional focus, Neptune's Grotto gives Sydney diners a specific, well-researched slice of northern Italian cooking. Booths line the dining room, giving tables a sense of privacy that suits both a corporate lunch and a slower, more personal dinner.
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