Iconic Sydney restaurateur Maurice Terzini has launched a new venture with his son Sylvester, an Italian easy drinking and eating venue called Snack Kitchen in Potts Point.

Snack Kitchen features a lo-fi look and feel contrasting simplicity of style with a highly artisan approach to its food
and drinks, working with artisan producers to deliver fine produce.

Focusing on an entire menu composed of small plates, the offering stays consistent throughout the day and night.

“A kitchen of simple ingredients but rich in flavour,” said Maurice Terzini. “After steering some big ships, I feel as if I’m going back to the start of my career with a simple concept, it’s coming full circle.”

The father and son duo’s similar tastes and cultural journey has influenced everything from the minimal yet functional
fit out to the menus piatti di mezzo offering.

“After all these years of working for my father and legendary small venues, such as Napier Quarter Vintages with Patrick Sullivan, it’s so exciting to bring this knowledge into Snack Kitchen,” said Sylvester Terzini.

The menu aims to be a list that can be both snacks with a glass of European digestif or a full meal with friends made up of multiple plates and bottles from the revolving wines on offer. Simple drinking bites like lupini, anchovies, giardiniera or fried and pickled peanuts move into the piatti di mezzo, or “in between” plates of crudo, radish and citrus, Harry’s bar carpaccio, grilled sardines, polpetti with celery salad and more that follow on from sliced meats and cheeses to round out the range of do-it-your-way snacking.

The wine list will feature a monthly rotation of suppliers, highlighting Australian producers, while the house wine menu
travels across a range of European and Australian hits. The drinking philosophy as a whole will remain distinctly
Italo/Euro in the true Terzini style with aperitivi and digestif bitters alongside the classics; such as the Negroni, Garibaldi, spritzes and Martinis.

Inside Maurice Terzini’s first Byron Bay venue