DINING Chic hetti Byron Bay Words by Lizzy Keen “It’s like tapas. You walk into a bar, you want a glass of wine, and just a little plate of something. That is cicchetti,” explains Cicchetti’s Italian General Manager, Luca Giacomin, running his hand around the open-book menu like Enzo Ferrari on a Grand Prix track. “Just for a little something to eat.” Lo, the desire for “just something” at Byron Bay’s brand new Cicchetti will remain unstirred. From the exterior’s glowing white sign and slate-black tiles, curiosity winks and pulls you inside like a flirtatious Venetian youth. Leave it to the warmly lit, black and timber interior, the heady waft of garlic and basil, and the generously stocked bar of worldly liquors guide you to a chair. Get ready for more than just something. It’s fine dining meets Byron, silver service meets surf. Cicchetti was designed to bring a refined Italian meal to the cruisy culture of its surroundings. “I believe that you can have fine dining without fine dining. You can come to Cicchetti without a special occasion, without pretension,” Luca explains. pindaramagazine.com.au Pindara Magazine 103
Pindara Private Hospital Magazine - Issue Two
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