June 18th, 2019
On Tuesday the 4th June, Chef Scott Pickett’s Smith St restaurant reopened as Lupo, a relaxed, contemporary Italian style restaurant. “I’ve been thinking about opening an Italian restaurant for a…
On Tuesday the 4th June, Chef Scott Pickett’s Smith St restaurant reopened as Lupo, a relaxed, contemporary Italian style restaurant.
“I’ve been thinking about opening an Italian restaurant for a long time. I trained extensively in pasta during my time in London and it’s something I’ve always had a love for, but it never quite fit within our style. I’m looking forward to returning to it and creating harmony in a wonderful, classical cuisine with a touch of Australian ingredients.” – Scott Pickett.
The interiors have been transformed into a vibrant, welcoming 60-seat dining room, created by studio Calero. Lupo’s understated palette of warm, neutral tined and textural timber has been elevated by bursts of Aperol orange and anchored by hints of forest green.
Lupo’s menu will be a collaboration between Pickett, Executive chef Stuart McVeigh and Head Chef, Charlie Watson.
The venue has a pasta focus, made in-house daily, looking to the time, Pickett, McVeigh and Watson spent working in London with Michelin-starred chef Phillip Howard.
Diners can anticipate a menu of modern Italian dishes peppered with ingredients from the Australian larder, including plant-based and gluten-free options.
The wine list at Lupo is created by Tristan Vinson and highlights small-batch producers, predominantly showing Australian-made wines using Italian varietals.
The cocktail list shows five elevated classics and five house concoctions with highlights including a barrel-aged negroni made with Australian Campari.