There’s always plenty of movement at 25 Martin Place, even so, it’s hard to miss the flaming cheese wheel at Italian restaurant and wine bar Rovollo.
The formaggio in question is a $2000 round of Parmigiano Reggiano that tours the room on a custom-made walnut and brass trolley. Tableside, the centre of the cheese is doused in rum and set alight, creating a warm basin in which pici pasta is twirled, coating the strands in melted parmesan.
Pasta is made in-house daily by executive chef Cami Feliciano (formerly of Seta and Woodcut), while steaks – like wagyu rump cap and Riverine tri-tip – are seared by head chef Zane Buchanan, previously of Clam Bar.
Owned and run by the team behind Mille Vini, Rovollo seats 40 in its terracotta-toned dining room, with space for another 30 outside on the Martin Place promenade.
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Erina Starkey – Erina is the Good Food App Editor for The Sydney Morning Herald and The Age. Previously, Erina held a number of editing roles at delicious.com.au and writing roles at Broadsheet and Concrete Playground.
