Cervo restaurant has opened its doors to welcome customers not only for Italian cuisine but also an intimate venue for corporate dining.
Named after the Italian word for deer, Cervo’s menu has evolved through the passions of Tamim Baqaie and Mostafa Baluch. who together are fulfilling a dream to open a high end restaurant catering perfectly for the local community.
Cervo’s diners can enjoy homemade pastas, entrees of local seafood and mains. Importantly, all sauces and pastas are made on site in keeping with the owners’ belief in food made with passion.
The wine list offers a range of enticing selections. Everything from premium Italian wines to New Zealand Sauvignon Blancs and Shiraz from Australia’s top wine makers appear on a concise and well-researched list of tipples.
Of course no dining experience is complete without the right surroundings. Cervo’s team have executed a master stroke in the creation of a space where locals as well as those from further afield will feel as though they have discovered a home away from home. In a first for the area, architect Ben Mitchell aimed for a “luxe minimalist haven for foodies” and so designed a sophisticated yet raw interior, with reclaimed Baltic pine floors and walls, leather banquettes running along the walls and bare bulb lights hanging from the ceiling.
Tying it all together is a forest mural done in chalk against black walls, an artwork created by emerging northern beaches artist Nick Hall. “While the interior is very moody and rich, indeed very Sydney, there are definite nods to Cervo’s Italian inspiration,” MItchell says. “For instance the fine leather detailing is in the vein of the long standing Maranello tradition recalling the famous Ferrari trims of the 50s and 60s.”