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Welcome to Bottega Coco,

A unique and stylish Italian Restaurant and Patisserie that encapsulates the essence of Italy while showcasing the best of Sydney’s gastronomic scene.

Nestled in the vibrant Barangaroo precinct, Bottega Coco is more than just a restaurant—it is
a haven for food lovers and connoisseurs alike. Step inside and be immediately transported to
a world of indulgence, where elegant interiors, timeless design, and a cosmopolitan ambiance
create a sophisticated atmosphere that is both inviting and captivating.

At Bottega Coco, authenticity is at the core of everything we do. Inspired by the rich culinary
heritage of Italy, our menu is carefully crafted using only the freshest, sustainably
sourced ingredients. From traditional Italian classics to innovative culinary creations, each
dish is a masterpiece of flavour and artistry, expertly prepared by our talented executive
chef, Dario Nencioni. With an emphasis on seasonality and local produce,
every bite is a celebration of the senses.

please inform your waiter if you are allergic to any food items – we cannot guarantee the absence of allergens in our dishes due to being produced in a kitchen that contains allergens.

10% surcharge applies on Sundays and Public Holidays.
10% service charge applies for groups of 6 and over.
All cards incur a surcharge fee.

A Taste Of Italy

Shared Banquet $85pp – Available for 2 guests and over.

Welcome to our
Tour of italy, a culinary journey that takes you through the rich
and diverse flavours of Italy. This meticulously crafted set menu invites you to experience the essence of Italian Cuisine. buon appetito!

Course 1

HOME-MADE FOCACCIA
BURRATA (GF)(V)
Cherry syrup – yuzu gel – hazelnut – mint.
CRUDO DI TONNO
Fresh Yellowfin Tuna – black olives – baby capers – pickled onion – celery – sundried tomato – herb mayo – salmon roe – toasted carasau bread.

course 2

PAPPARDELLE WILD BOAR RAGU (DFO)(GFO)
Wild boar ragù – truffle pecorino – parlsey

course 3

ANATRA CONFIT (GF)
Crispy confit duck – parsnip puree – baby carrot – orange – dill.
INSALATA MISTA (GF)(DFO)(NFO)
Mixed lettuce – cherry tomato – parmesan – almond flakes.

course 4

SICILIAN CANNOLO
Home-made fried pastry tube – sweet sheep ricotta
chocolate – pistachio – candied orange.

To Start

FRESHLY SHUKED PACIFIC
OYSTERS (GF)(DF)

Shallot mignonette – chives – lemon.
$5 EACH

BRUSCHETTA (GFO)(VO)(DFO)

Toasted sourdough stracciatella cheese –
tomato concasse – basil.
$12

OLIVE PICCANTI (GF)(DF)

Italian olives – virgin olive oil.
$10

HOME-MADE FRESH
FOCACCIA (DF)(V)

Rosemary – olive oil.
$16

PEAR & PECORINO
FOCACCIA (V)

Rocket – pecorino cream – pear – walnuts – honey.
$21

CRUMBED PORTOBELLO (V)(VEGAN)

Portobello mushroom – eggplant – black garlic
spicy mayo – veg jus.
$26

Antipasti

BURRATA (GF)(V)

Cherry syrup – yuzu gel – hazelnut – mint.
30

CRUDO DI TONNO (GFO)(DF)(NF)

Fresh Yellowfin Tuna – black olives – baby capers –
pickled onion – celery – sundried tomato – herb mayo –
salmon roe – toasted carasau bread.
32

POLPO E PATATE (GF)(DFO)(NF)

Grilled fremantle octopus – black garlic – potato
nduja oil – pecorino.
34

CALAMARI (DF)

Fried calamari – spicy mayonnaise – lime and mint oil.
28

WAGYU CARPACCIO (GF)(NF)(DFO)

Blackmore wagyu top side – horseradish mayo –
roasted grapes – rocket salad – aged balsamic vinegar –
shaved parmesan.
34

BOTTEGA ANTIPASTO

Fresh bread – lavosh crackers – prosciutto crudo
San Daniele salame e wagyu bresaola – pecorino toscano
DOP – taleggio – sweet gorgonzola- fig jam.
45

Primi Piatti

*Gluten Free – Penne, Linguine or Gnocchi +7

GNOCCHETTO SARDO (V)(VO)

Mushroom porcini ragu – salted ricotta –
pecorino – parsley.
33

GNOCCHI AI FIORI
DI ZUCCA (V)(NF)(GFO)

Cacio e pepe sauce – fried zucchini flowers –
tarragon – shaved parmesan.
34

PAPPARDELLE AL RAGÙ DI
CINGHIALE (DFO)(GFO)

Wild boar ragù – truffle pecorino – parsley.
38

SPAGHETTI CON
GAMBERI (NF)(GFO)(DFO)

Marinated prawns – chilli –
garlic – prawn bisque – stracciatella – chives – lime zest.
40

RISOTTO MARINARA

A selection of fresh seafood – prawn emulsion –
lemon butter.
42

Secondi

PARMIGIANA DI MELANZANE
AFFUMICATA (V)(GF)(NF)

Smoked eggplant – napoletana sauce –
basil – vegan cheese.
33

POLLO ALLA
CACCIATORA (GF)(DF)(NF)

Free-range chicken breast – cacciatora sauce –
chicken glaze – asparagus – black dry olives.
39

PESCATO DEL GIORNO

200g fresh fish of the day –
pickled beetroot –
charcoal grilled celeriac – saltbush – fish jus.
49

TAGLIATA DI MANZO (GF)(DFO)

200g MB9+ Blackmore
wagyu tri tip –
sautéed rainbow chard.
75

ANATRA CONFIT (GF)

Crispy confit duck –
parsnip puree –
baby carrot – orange – dill.
49

BISTECCA ALLA FIORENTINA
(MIN 2 PEOPLE) (GFO)

1kg Dry aged
Tuscany style T- bone steak –
rosemary oil – mustard. Served with your choice of:
fries or roasted potatoes.
150

At Bottega Coco, our commitment to culinary excellence goes hand in hand
with our responsibility to environmental sustainability and the health of our oceans.
Here’s why we have chosen to use sustainable Australian fish rather than farmed fish.

Contorni & Salads

SHOESTRING FRIES (V)(DF)

Sea salt – fresh rosemary.
14

ROASTED BABY POTATOES (V)(GF)(DF)

Sea salt – fresh rosemary.
16

PAN-FRIED BROCCOLINI

Spicy crumble – anchovy dressing – shaved parmesan.
16

INSALATA MISTA (GF)(DFO)(NFO)

Mixed lettuce – cherry tomato – parmesan – almond flakes.
18

CAPRESE SALAD

Buffalo mozzarella – fresh tomatoes – peach – basil.
22

Bambini

Chicken alla milanese with shoestring fries.

17

Gnocchi, Linguine or Penne with tomato sauce and fresh basil.

14

Gnocchi, Linguine or Penne with butter and parmesan,

14

Bottega Signature Pizzeria

Gluten free base – $7

Buffalo Mozzarella – $5

Vegan Cheese – $5

MARGHERITA (V)

Fior di latte mozzarella – San
Marzano tomato sauce – basil.
28

BOSCAIOLA

Mushroom – Italian sausages –
mozzarella – potato – rosemary
shaved parmesan.
34

QUATTRO FORMAGGI (V)

Mozzarella – parmesan – pecorino –
brie – gorgonzola.
33

REGINA

Heirloom cherry tomato – prosciutto
di parma – buffalo mozzarella
fresh basil – oregano.
34

POLLO

San Marzano tomato
sauce – mozzarella –
paprika chicken – cherry tomatoes –
stracciatella – chilli.
33

bottega Classico pizzeria

CAPRICCIOSA

San Marzano tomato sauce – mozzarella –
seasonal mushrooms – artichokes –
Ligurian olives – ham.
29

ORTOLANA (V)

San Marzano tomato s
auce – mozzarella –
seasonal vegetables – mushrooms.
32

PESTO E FUNGHI (V)

Basil pesto – mozzarella –
sauteed mushrooms –
cherry tomato – pine nuts.
32

GAMBERETTI ZUCCHINE

Paradise prawns – zucchini – cherry tomato –
garlic – basil.
34

DIAVOLA

Mozzarella – tomato sauce – mild
salami – chilli oil.
34

WAGYU

San Marzano tomato sauce – mozzarella – pan-fried
wagyu beef – parmesan – basil.
34

dessert

CARROT CAKE (V) (GF) (VG)

Carrot Cake – Chocolate – Orange Jam – Coconut.
16

CLOUDBERRY BLISS (GFO)

Coconut pannacotta – strawberry mousse – meringue.
18

TIRAMISU (GFO)

Savoiardi sponge – coffee – mascarpone.
17

COCO’S L’OPERA HOUSE

Coconut sponge – berry coulis – dark chocolate mousse.
28

LEMON MERINGUE TART

Lemon curd – torched meringue – sweet butter tart shell.
17

CHOCOLATE RASPBERRY COCONUT PEBBLE (V)(GF)(VG)

Raspberry jelly – dark chocolate coconut mousse – dark
chocolate glaze – crunchy chocolate oat base.
19

RICOTTA AND GRAND MARNIER CHEESECAKE

Grand Marnier ricotta cheesecake – blood orange jelly –
vanilla shortbread base.
17

ÉCLAIR COFFEE

A delicate choux pastry – coffee cream- caramel glaze.
16

CANNOLO SICILIANO

Home-made pastry tube –
sweet sheep ricotta –
chocolate – pistachio – candied orange.
21
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