As a beloved landmark in our community, we pride ourselves in offering a taste of Italy unparalleled anywhere, serving timeless Italian dishes impeccably remastered and refined Modern Italian Cuisine to create an unforgettable dining experience.
Our passionate team of chefs lead by David Wright, have prepared an A la Carte Italian menu which is a blend of classical dishes that reflect the traditional, authentic flavours and techniques of Italian cuisine. We are known for using only the freshest of ingredients to create full-flavoured, in-season dishes. We celebrate the simplicity of buffalo mozzarella, and burrata paired with candied tomatoes or the more complex assembly of the Timballo.
Come in, let us greet you with our warm hospitality and share the tastes that have made Buon Ricordo the leader in Italian cuisine for over 35 years.
We look forward to seeing you very soon. Reserve your table here. | Join our mailing list to be kept up to date
Cream and parmesan, topped with a fried truffle egg. Tossed at the table.
Buon Ricordo’s menu features a combination of classic Italian dishes that showcase the traditional flavours and techniques of the cuisine, as well as signature dishes created by Head Chef /Owner David Wright.
The restaurant is renowned for its use of the freshest ingredients to create flavorful, seasonal dishes.
Popular menu items include the Fettuccine al Tartufovo (above), which has been described by Italy’s Grazie magazine as “the best pasta in the world,” and the Bracioletta Reginaldo, a crumbed veal roll filled with spinach and parmesan.
The menu also changes with the seasons, featuring ingredients such as figs, peppers, artichokes, nettles, friarelli, cape gooseberries, and blood oranges.
All of the restaurant’s Extra Virgin Olive Oil is made from olives grown on Armando’s farm in the Wollombi Valley, and the property also supplies the restaurant with oranges, lemons, limes, and herbs.
Review
CONCRETE PLAYGROUND, 2023
Be carried away to Europe within the walls of this fine restaurant.
“Within the walls of Buon Ricordo, as if in Italy, that constant flow of chatter removes the need for music. The huge painting on the wall also transports you to Europe, with giant unfurling flower petals that resemble radicchio leaves. The sun streaming through the curtains leaves only a silhouetted hint of the plants outside.
It’s easy to imagine a rolling Tuscan landscape extending beyond them dotted with Cypress pines.
It’s also where you’ll find some of the best Italian food in Sydney — focusing on refining the classic dishes without trying to reinvent the cuisine.
The ingredients are allowed to taste as they ought to, not disguised by complex pretentiousness.
A thinly sliced Hiramasa kingfish refreshes the palate and is marinated in gin and vermouth with candied orange and Campari crystals.
The dishes move from light and refreshing to oozing with oil. However, as it is home grown extra virgin olive oil that’s nearly good enough to sip on, the quantity is of no concern.
The penne with cuttlefish ink sauce and braised cuttlefish with lemon zest and pecorino is divine and one of the highlights on the menu.
Wines are introduced as though new people, their histories and characters explained. As soon as a glass is empty it is whisked away, replaced with a clean, promptly filled new one.
The waiters’ silently glide through the room with elegance, showing off their old school European style of service.
Next is the gnocchi all vaccinara, a fresh made gnocchi served with oxtail ragu and a hint of cinnamon. It is deliciously rich and is equalled only by the panfried swordfish with sautéed cheery tomatoes, olives and capers.
Above the kitchen several Buon Ricordo Association plates line the wall. Visitors to the member restaurants of the Italian Association are given ornate ceramic dishes to take home after polishing off their ‘plato del giorno’.
Underneath the Buon Ricordo plates sits ‘Reg’, a semi-permanent fixture at his corner table almost every Friday and Saturday.
The main of Braciolette Reginaldo is a toast to him. Spinach is rolled within a crumbed veal escalope. Each bite of it releases parmesan and nutmeg. It is paired with a Villa Antinori, from the Sangiovese grape. The wine is so light that is it barely distinguishable as a red until it lingers on the tongue.
The meal is finished with tort a diplomatica, a puff pastry layering with rum-soaked sponge, stewed pear and caramel served with a healthy does of vanilla bean ice-cream. It is the perfect finish to cap of a deliciously succulent meal at Buon Ricordo Ristorante.”
Review
SITCHU, 2022
“It’s widely accepted as one of the best restaurants in Paddington but, if you ask us, it might just be the best restaurant in Sydney.
Between the interiors, which are to die for with art literally lining the walls from floor to ceiling and the to-die-for dishes, Buon Ricordo is a feast for all the senses.
With two courses for just $90, this is one of the best fine dining deals in town.
Everything on the menu is great but the must-try dish has to be the fettuccine al tartufovo. Fresh pasta served with cream, parmesan, topped with a truffle fried egg and tossed at the table, in the almost four decades that Buon Ricordo has been operating in Paddington no dish has been as loved as this!”
Review
CONCRETE PLAYGROUND, 2023
BE CARRIED AWAY TO EUROPE WITHIN THE WALLS OF THIS FINE RESTAURANT
By Danya BilinskyGary Brun
“Within the walls of Buon Ricordo, as if in Italy, that constant flow of chatter removes the need for music. The huge painting on the wall also transports you to Europe, with giant unfurling flower petals that resemble radicchio leaves. The sun streaming through the curtains leaves only a silhouetted hint of the plants outside.
It’s easy to imagine a rolling Tuscan landscape extending beyond them dotted with Cypress pines.
It’s also where you’ll find some of the best Italian food in Sydney — focusing on refining the classic dishes without trying to reinvent the cuisine.
The ingredients are allowed to taste as they ought to, not disguised by complex pretentiousness.
A thinly sliced Hiramasa kingfish refreshes the palate and is marinated in gin and vermouth with candied orange and Campari crystals.
The dishes move from light and refreshing to oozing with oil. However, as it is home grown extra virgin olive oil that’s nearly good enough to sip on, the quantity is of no concern.
The penne with cuttlefish ink sauce and braised cuttlefish with lemon zest and pecorino is divine and one of the highlights on the menu.
Wines are introduced as though new people, their histories and characters explained. As soon as a glass is empty it is whisked away, replaced with a clean, promptly filled new one.
The waiters’ silently glide through the room with elegance, showing off their old school European style of service.
Next is the gnocchi all vaccinara, a fresh made gnocchi served with oxtail ragu and a hint of cinnamon. It is deliciously rich and is equalled only by the panfried swordfish with sautéed cheery tomatoes, olives and capers.
Above the kitchen several Buon Ricordo Association plates line the wall. Visitors to the member restaurants of the Italian Association are given ornate ceramic dishes to take home after polishing off their ‘plato del giorno’.
Underneath the Buon Ricordo plates sits ‘Reg’, a semi-permanent fixture at his corner table almost every Friday and Saturday.
The main of Braciolette Reginaldo is a toast to him. Spinach is rolled within a crumbed veal escalope. Each bite of it releases parmesan and nutmeg. It is paired with a Villa Antinori, from the Sangiovese grape. The wine is so light that is it barely distinguishable as a red until it lingers on the tongue.
The meal is finished with tort a diplomatica, a puff pastry layering with rum-soaked sponge, stewed pear and caramel served with a healthy does of vanilla bean ice-cream. It is the perfect finish to cap of a deliciously succulent meal at Buon Ricordo Ristorante.”
Review
SITCHU, 2022
“It’s widely accepted as one of the best restaurants in Paddington but, if you ask us, it might just be the best restaurant in Sydney.
Between the interiors, which are to die for with art literally lining the walls from floor to ceiling and the to-die-for dishes, Buon Ricordo is a feast for all the senses.
With two courses for just $90, this is one of the best fine dining deals in town.
Everything on the menu is great but the must-try dish has to be the fettuccine al tartufovo. Fresh pasta served with cream, parmesan, topped with a truffle fried egg and tossed at the table, in the almost four decades that Buon Ricordo has been operating in Paddington no dish has been as loved as this!”
About us
We have been an institution in the Sydney restaurant scene for over 30 years. More About us here.
Founded by Chef Armando Percuoco in 1987, now headed by long-time head chef David Wright and his wife Rosalba Bertocci, we continue to provide a unique and delicious dining experience that lies between fine dining and trattoria.
We are honoured that many of our loyal customers have celebrated their special occasions here for generations. Our menu follows a traditional structure and reflects the flavours of Italy, from fresh seafood starters to handmade pastas, whole fish, and rich and meaty mains. Ingredients like lemon, olive oil, capers, and parmesan make repeat appearances.
Our wine list has won countless awards for its quality and selection. It is Italian-based with a broad, regional cross-section and an emphasis on Barolo and Southern Italian whites. Our wine list features over 250 wines, focusing on the best Italian and Australian producers and regions.
Inside, the atmosphere is classic old-school with white linen tablecloths, floral upholstery, art-lined walls, and a mirrored ceiling, as well as attentive service from our white-jacketed waiters. For over three decades, Buon Ricordo has provided a consistent and pleasurable dining experience for those looking for an Italian feast.
We look forward to you dining with us soon.
David Wright and Rosalba Bertocci
