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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 groups of 2 and over.

Welcome to our ‘A TASTE 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, from the rustic charm of the Tuscan countryside to the vibrant tastes of Sicily. Each course is a celebration of Italy’s finest ingredients and timeless traditions offering a taste of the countries unique
and regional specialities.

buon appetito!

COURSE 1

HOME-MADE FOCACCIA BREAD

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)

Cherry tomato – pickled pear – parmesan – almond flakes

COURSE 4

SICILIAN CANNOLO

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

A TASTE OF ITALY PREMIUM

Shared Banquet $125pp – Available for groups of 4 and over.

COURSE 1

HOME MADE FOCACCIA

CRUDO DI TONNO

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

WAGYU CARPACCIO (GF) (NF)(DFO)

Blackmore wagy top side – horseradish mayo – roasted grapes – rocket salad – aged balsamic vinegar – shaved parmesan

COURSE 2

PAPPARDELLE WILD BOAR RAGU (DFO)(GFO)

Wild boar ragu – truffle pecorino – parsley

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

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

COURSE 3

ANATRA CONFIT (GF)

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

INSALATA MISTA (GF)(DFO)(NFO)

Cherry tomato – pickled pear – parmesan – almond flakes

COURSE 4

SICILIAN CANNOLO

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

A TASTE OF ITALY LUXE

Shared Banquet $145pp – Available for groups of 4 and over.

COURSE 1

HOME MADE FOCACCIA

CRUDO DI TONNO

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

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

Grilled fremantie octopus – black garlic – potato – nduja oil – pecorino chips

COURSE 2

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

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

SEDANINO PEPERONI E RICOTTA (GFO)(V)

Roast capsicum cream – yellow capsicum – marjoram butter – almond crumble – salted ricotta – basil.

COURSE 3

OSSOBUCO (DFO)(NF)

Braised veal shank – mashed potato – gremolata sauce.

INSALATA MISTA (GF)(DFO)(NFO)

Cherry tomato – pickled pear – parmesan – almond flakes

COURSE 4

SICILIAN CANNOLO

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

To Start

freshly shuked sydney rock oysters (gf)(df)

Shallot mignonette – chives – lemon
39 / 68

Olive piccanti (gf)(df)

Italian olives – virgin olive oil.
10

anchovies bruschetta (gfo)(vo)(dfo)

Toasted sourdough stracciatella cheese – tomato concasse
– italian anchovies – basil
12

home-made fresh focaccia (df)(v)

Rosemary – Olive Oil
16

pear & pecorino focaccia (v)

Rocket – percorino cream – pear – walnuts – honey
21

bottega charcuterie

Fresh bread – lavosh crackers – Prosciutto crudo San Daniele Salame e Wagyu Bresaola – Pecorino Toscano DOP – Taleggio Sweet Gorgonzola- Fig jam.
52

Antipasti

Tartare Vegetariana (v)(gf)

Seasonal vegetables – pumpkin puree – goats cheese – mint.
28

burrata (gf)(v)

Cherry syrup – yuzu gel – hazelnut – mint
29

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 chips.
34

fritto di calamari e gamberi (df)

Fried calamari and prawns – 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.
33

Primi Piatti

*Gluten Free – Penne, Linguine or Gnocchi +7

gnocchi ai Fiori di zucca (v)(dfo)(gfo)

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

pappardelle Di ragù di cinghiale (dfo)(gfo)

Wild boar ragù – truffle pecorino – parlsey
38

sedanino peperoni e ricotta (gfo)(v)

Roast capsicum cream – yellow capsicum – marjoram butter – almond crumble – salted ricotta – basil.
33

acquerello risotto (gf)(v)(dfo)(nfo)

Jerusalem artichoke puree – burnt butter – artichoke chips – walnuts – mint.
34

spaghetti con gamberi (nf)(gfo)(dfo)

Marinated prawns – chilli – garlic – prawn bisque – stracciatella – chives – lime zest.
38

linguine vongole (nf)(gfo)(dfo)

Fresh clams – anchovy butter – parsley – bottarga – crumble
42

a message from our executive chef dario nencioni
Growing up in Tuscany, some of my fondest memories are of hunting wild boar in
the bush with my father. Those early mornings spent in the serene, rolling hills of
Tuscany, tracking these majestic animals, taught me not only the skills of hunting
but also a deep appreciation for the natural bounty of our land. The wild boar we
brought home would be transformed by my mother into the most flavourful,
hearty ragù, a dish that became a staple of our family table.

Secondi

pollo alla cacciatora (gf)(df)(nf)

Free-range chicken breast – cacciatora sauce – chicken glaze – asparagus – black dry olives.
45

parmigiana di melanzane affumicata (v)(gf)(nf)

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

ossobuco (dfo)(nf)

Braised veal shank – mashed potato – gremolata sauce.
49

lamb shoulder (gf)(dfo) (min 2 people)

1.2kg Slow cooked smoked lamb shoulder – mix berry – yogurt – myrtle.
110

pescato del giorno

200g Wild caught fresh fish of the day – pickled beetroot – charcoal grilled celeriac – saltbush – fish jus.
59

tagliata di manzo (gf)(dfo)

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

bistecca alla fiorentina
(min 2 people) (gfo)

1kg Dry aged Tuscany style T- bone steak – rosemary oil –
salsa verde – mustard.
160

anatra confit (gf)

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

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 with sea salt and fresh rosemary. (v)(df)

12

Roasted baby potatoes with sea salt and fresh rosemary.
(v)(gf)(df)

14

Pan fried cauliflower with taleggio cheese and walnuts
(nfo)(gf)

15

stewed green beans with garlic, chilli and a traditional sauce

16

coco’s salad (gf)(nf)

Rocket salad – figs – gorgonzola cheese – honey
18

insalata mista (gf)(dfo)(nfo)

Cherry tomato – picled pear – parmesan – almond flakes
18

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

ortolana (v)

Stracciatella – vinegar – marinated eggplant – zucchini – green apple – basil.
32

pesto e funghi

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

gamberetti zucchine

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

fiori di zucca e aggiughe

Mozzarella – zucchini flowers – buffalo ricotta – anchovies – basil – pepper.
34

estiva (v)

Roasted capsicum cream – cherry tomatoes – stracciatella – rocket – almond cream – basil.
31

diavola (v)

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

bottega Classico pizzeria

margherita (v)

Fior di latte mozzarella – 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

Capricciosa

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

dessert

baba (nf)(alo)(v)

Baba – Rum Syrup – Pear – Chantilly
19

gianduia

Hazelnut – Milk Chocolate – Praline Sauce
18

cloudberry bliss (gfo)

Coconut Pannacotta – Strawberry Mousse – Meringue
18

sticky date (nf)

Salted Caramel Toffee Sauce – Vanilla Ice-Cream
18

torta alle mele (nf)(v)

Nonna’s Apple Cake – Vanilla Ice-Cream – English Cream
16

torta di carote (v)(gf)(vg)

Carrot Cake – Chocolate – Orange Jam – Coconut
16

cheesecake (gf)

Cream Cheese – Joconde Sponge – Crumble – Berry Compote
17

tiramisu (gfo)

Savoiardi sponge – coffee – mascarpone
17
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