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.