The suckling pig alone is worth two hats at Sydney’s best Sardinian restaurant

A new dining establishment named Club Bay View has opened in Claremont, offering patrons a combination of excellent service, premium beverages, and appealing snacks. The venue is situated on Bay View Terrace and features a redesigned interior following a renovation by Adelaide-based Studio Gram. The establishment, previously known as Nolita, has undergone a transformation to present a contemporary and minimalist aesthetic with subtle touches of elegance. Lyndon Waples, a former Print Hall executive, is behind the management of Club Bay View, having successfully operated other Italian restaurants in Perth. His current venture, Il Santo, is located within the newly renovated space and presents a range of Italian-inspired dishes. The restaurant's menu includes a variety of small plates designed for sharing, such as grilled skewers featuring swordfish belly paired with a capsicum agrodolce, and veal carpaccio seasoned with creamed horseradish and olive oil. Il Santo offers a selection of wines and cocktails that elevate the dining experience, with attentive service ensuring that each guest receives a personalized touch. The restaurant's ambiance is enhanced by the presence of experienced staff members, including Silvia Gelves, Sally Lovell, and Melanie Watts, who contribute to creating a welcoming atmosphere for visitors. Among the standout dishes is the mafaldine e fagioli, a pasta soup created by chef Nicola Lunardi, which combines frilly mafaldine noodles with red borlotti beans in a rich bean broth topped with shaved Parmigiano Reggiano. This dish exemplifies the balance of traditional flavors with innovative presentation, making it a highlight of the menu. In addition to the main courses, Il Santo provides a variety of desserts, including a citrus tart and tiramisu, along with the traditional cantucci paired with Vin Santo, a sweet wine that complements the biscuits' texture. These offerings provide a complete dining experience that caters to different tastes and preferences. Meanwhile, in Carlton, the former King & Godfree site has been transformed into Delmonte, a new Italian restaurant and wine room. The project is spearheaded by Jamie Valmorbida, whose family acquired the deli in 1955. Delmonte aims to honor the legacy of the historic deli while introducing a modern dining experience. The restaurant features a 160-seat capacity and is part of a broader dining and drinking precinct that includes Garfield, Johnny’s Green Room, and Pidapipo. Karen Martini, the culinary director of Delmonte, oversees a team that includes executive chef Mark Glenn and head chef Diana Desensi. The menu at Delmonte focuses on classic Italian dishes with a unique twist, emphasizing quality ingredients and bold flavors. Signature items include the vitello tonnato, sourced from Donati’s butcher, and a variety of appetizers that showcase the restaurant's commitment to providing a diverse and flavorful dining experience. Delmonte's design incorporates elements that pay homage to the deli's history, with features such as slick terrazzo flooring and utilitarian tiling. The restaurant's warm and inviting atmosphere reflects Martini's previous work at the Melbourne Wine Room, aiming to create a space where patrons feel comfortable and welcome. In Port Melbourne, Baba’s Deli has introduced a new menu item that has garnered attention: the New Orleans-style muffuletta sanga. This substantial sandwich features layers of mortadella and salami, cheddar and provolone cheese, a mix of antipasti, lemony rocket, and confit-garlic aioli. The muffuletta is available for takeaway or enjoyed on a sunny outdoor seat, offering a unique blend of flavors and textures that sets it apart from other offerings in the area. These new establishments reflect the evolving landscape of dining in their respective neighborhoods, each bringing a distinct approach to cuisine and service that caters to a wide range of tastes and preferences.