Angelo’s on the Bay
Prince Edward Park, Phillips Street, Cabarita NSW 2137
(02) 9743 2225
For more than 30 years, Angelo’s on the Bay has been delighting diners with fantastic food, Federation architecture and river views.
The man who started it all was Angelo Piccin, whose experience in Sydney’s hospitality scene spans more than 55 years. He started his career at the Miramare in Leichhardt, where he spent a quarter of a century honing his skills before branching out to establish Angelo’s on The Bay.
When Angelo’s on the Bay opened in 1986, Sydney was a very different place. Crowds flocked to Angelo’s in Prince Edward Park for fine dining, complete with silver service and dinner-suited waitstaff. Times have changed and Angelo has since passed away; and while the restaurant has shifted towards a more modern dining experience, his family has been sure to uphold the same level of service and quality that diners have known for decades.
Today Angelo’s children, Guy, Marie and Gabby, run the restaurant, while the kitchen is overseen by Head Chef, Mario Pedavoli. For Mario, hospitality is a way of life, greatly influenced by the traditional cooking he learnt from his grandparents, and his time at the Victoria Room in Darlinghurst. At Angelo’s on the Bay, he blends his Italian heritage with modern techniques, always respecting the integrity of fresh produce.
This approach shows in the quality of the seafood, a signature for the restaurant. Start with fresh oysters served natural, with buttermilk dressing or baked with a simple mix of parsley and butter. Alternatively try a serve of salmon cured in vanilla and citrus, and served with blood orange segments, cucumber, Campari, yoghurt and a sprinkle of ink dust. The seafood platter has been an eternal favourite at Angelo’s – a banquet of the day’s freshest fish.
Stray from seafood and you will be rewarded with luxurious mains: choose from duck breast served with apricot, treviso, currants and verjus, and the Wagyu rump fillet with Dutch carrots, halkidiki olive crumb and bordelaise sauce. Fresh pasta is also on offer, paired with yabbies, cherry tomatoes and garlic.
There’s also an array of enticing and unique dessert options to choose from. Try a green tea brulee or lime tart served with candied green mango, finger limes and melt-in-your-mouth meringue. Finish the meal on a savoury note with a cheeseboard, hand-selected and matured by Angelo’s own cheesemonger.
The wine list is a collection of the staff’s favourite drops, curated over the years to offer a comprehensive selection. Local favourites sit alongside Italian wines to provide the perfect pairing for every meal.
Angelo’s on the Bay’s longevity and consistency has made it a favourite among the local community. Some days the Piccins will see faces they remember from their first days at Angelo’s, celebrating birthdays and christenings with their families in the private function area, while new customers stop by for a romantic dinner overlooking the Parramatta River.
Many things may have changed in the last 30 years, but locals know that a delicious meal at Angelo’s is a true constant.