About
Buon RIcordo
PADDINGTON ITALIAN RESTAURANT, SYDNEY
In 1987 Buon Ricordo (Italian for Good Memory) opened its doors in Paddington. It has become a Sydney Italian Restaurant Institution. Our customers comment that dining at Buon Ricordo invokes a feeling of warmth and intimacy with attentive, kind and nurturing service and we pride ourselves in ensuring the best possible overall experience.
Throughout the restaurant you will find many works of art, styles ranging from classic to modern with a number of mediums represented. Our collection has been built up over 25 years, often from artists with a personal relationship to the restaurant.
David Wright
About
Buon Ricordo
In 1987 Buon Ricordo (Italian for Good Memory) opened its doors. Our customers comment that dining at Buon Ricordo invokes a feeling of warmth and intimacy with attentive, kind and nurturing service and we pride ourselves in ensuring the best possible overall experience.
Throughout the restaurant you will find many works of art, styles ranging from classic to modern with a number of mediums represented. Our collection has been built up over 25 years, often from artists with a personal relationship to the restaurant.
David Wright
The
Menu
And Wine List
The menu is a blend of classical dishes that reflect the traditional, authentic flavours and techniques of Italian cuisine and our signature dishes. Over the years David has become 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.
Some dishes have become faithful standards on our menu, such as the Fettuccine al Tartufovo, a now world-renowned dish that has been described by Italy’s Grazie magazine as, “the best pasta in the world”. Another Buon Ricordo classic is Bracioletta Reginaldo, named after one of our most regular customers, a dish of crumbed veal rolled with spinach and parmesan and grilled.
Other dishes appear with the change of season and reflect the produce that is natural for that time; Figs and Peppers in summer, stuffed artichokes, nettles, friarelli, cape gooseberries and blood oranges in winter.
Extra Virgin Olive Oil is the basis of all Italian cooking and we use oil made from olives grown on our farm in the Wollombi Valley. In addition to olives, the property supplies the restaurant with oranges, lemons, limes and many of the herbs we use.
The Wine List – 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 300 wines, focusing on the best Italian and Australian producers and regions.
The
Menu
And Wine List
The menu is a blend of classical dishes that reflect the traditional, authentic flavours and techniques of Italian cuisine and Armando’s signature dishes. Over the years Armando has become known for using only the freshest of ingredients to create full-flavoured, in-season dishes. We celebrate the simplicity of buffalo mozzarella, and burrata (flown directly from Italy) paired with candied tomatoes or the more complex assembly of the Timballo.
Some dishes have become faithful standards on our menu, such as the Fettuccine al Tartufovo, a now world-renowned dish that has been described by Italy’s Grazie magazine as, “the best pasta in the world”. Another Buon Ricordo classic is Bracioletta Reginaldo, named after one of our most regular customers, a dish of crumbed veal rolled with spinach and parmesan and grilled.
Other dishes appear with the change of season and reflect the produce that is natural for that time; Figs and Peppers in summer, stuffed artichokes, nettles, friarelli, cape gooseberries and blood oranges in winter.
Extra Virgin Olive Oil is the basis of all Italian cooking and we use oil made from olives grown on our farm in the Wollombi Valley. In addition to olives, the property supplies the restaurant with oranges, lemons, limes and many of the herbs we use.
The Wine List – The 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 600 wines, focusing on the best Italian and Australian producers and regions.
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
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