Cnr Paul & Northcliff Sts, Milsons Point
02 9964 9998
Situated just above the North Sydney Olympic Pool, Aqua Dining has provided guests with a quintessential Sydney dining experience for over a decade. With spectacular 180-degree views of Sydney Harbour through floor- to-ceiling windows, and a modern Italian menu, it’s no wonder it’s considered a feast for all the senses.
The Milsons Point restaurant was opened by Bill Drakopoulos, and celebrated its first night of service on the same day as the closing ceremony of the 2000 Sydney Olympics. Bill saw the amazing potential for a restaurant in the space, once the caretaker’s accommodation for the Olympic Pool.
The design was kept minimal so as not to compete with the food, the service and the views. Transforming the space was no small feat, yet the result was an impressive restaurant with a feeling of understated elegance.
The Aqua Dining experience begins as you walk down the stairs to the main dining room, where the first hints of its show-stopping location appear. Once inside the restaurant you’re surrounded by Sydney icons: from the Harbour Bridge to the Opera House to Luna Park, there’s plenty to take in. While the views are picture-perfect, it won’t take long before your attention is drawn completely to Head Chef Davide Rebeccato’s modern Italian menu.
Davide joined the team in 2014 after a number of years working in fine-dining restaurants, such as Latium in London and the Michelin-starred Imago in Rome. He helped transition the restaurant from traditional Italian cuisine to a contemporary menu of an incredibly high standard, championing the freshest
Australian produce. In just a few years, Davide made such an impact to the business that in 2016 he joined Bill as co-owner.
Within Davide’s menu, oysters are shucked to order and topped with raspberry gel and white balsamic, then finished with freeze-dried raspberries and lemon balm. Agnolotti is freshly made and filled with smoked ocean trout, butter and lime zest. Passionfruit mousse is glazed in dark chocolate, garnished in soft meringue and cognac gel and topped with the daintiest of edible flowers.
With a focus on seasonal ingredients, the menu changes regularly, giving guests an excuse to return time and time again. The constant is Davide’s commitment to only the best, ensuring that fresh Aussie ingredients are perfectly paired with tastes and techniques from all over the globe.
No Italian restaurant would be complete without a carefully compiled wine list. With over 300 wines on the menu, you can choose to take a journey through Tuscany, Veneto or Piedmont, or even try some Australian interpretations of Italian varietals. If you’re not too sure, look to the expert; Group Sommelier, Ben Cummings, will be able to point you in the right direction. Best of all, the restaurant’s state-of-the art Coravin system also allows you to try a selection of wines by the glass that are usually quite difficult to get your hands on.
Just like a fine wine, Aqua Dining is only getting better with age. After celebrating its sixteenth birthday in 2016, the venue has truly cemented itself as a Sydney institution.