Grappa has just opened at 107–109 George Street in The Rocks, taking over the former Rockpool site and bringing a vibrant new bar to Circular Quay.

Founded in 1999 in Leichhardt, Grappa is one of Sydney’s longest-standing Italian institutions, known for its house-made pasta and pizza, extensive Italian wine and grappa collection, and warm, old-school hospitality. The Rocks marks its second Sydney location.

After 26 years on Norton Street, founder Charlie Colosi and his wife Virginie are bringing their signature blend of house-made Italian cooking, generous wine culture and deeply personal hospitality to Sydney’s CBD for the first time, at the original Rockpool site.

Upstairs, Charlie’s Bar will serve aperitivo-led cocktails and a dedicated bar menu. The wine cellar holds over 300 labels, primarily Italian and French, alongside more than 150 varieties of grappa. The bar accommodates up to 40 seated or 60 standing, centred around a vintage Art Deco bar with moody lighting.

“We’re all about old-school hospitality: making guests feel at home the second they walk in,” says Charlie Colosi. “In a way, hospitality is like inviting people into your own home, so that’s how we want the guest experience to feel.”

Spanning approximately 300 seats across its dining room, upper-level bar, private event spaces and an outdoor terrace on George Street opening later this year, the venue occupies a heritage sandstone building originally built as a bakehouse in the 1860s. Interiors by Squillace strip the building back to its raw character – exposed sandstone walls, hardwood joists and warm, intimate lighting throughout.

“I’ve always wanted a restaurant in the city, but it had to feel right,” said Charlie. “When we walked into this building, we felt it straight away – the bones, the history, the energy. It’s an iconic space.”

The menu stays true to the Leichhardt offering in philosophy: all pasta, pizza, bread and desserts made in-house, Italian tradition grounded in Australian produce.

Leading the kitchen is Head Chef Adam Nicholls, who has worked alongside Colosi since 2001. Supporting him are Pasta Chef Antonio Ruocco, born just north of Naples; Pizza Chef Alessandro Penna, who applies Roman sensibility to a wood-fired oven; and Pastry Chef Bonnie Hong.

Signature classics from Norton Street like the Tuna Carpaccio and Long-Line Snapper baked in rock salt crust will sit alongside new additions including White Rocks Veal sourced from Western Australia and Fior di Latte Soft Serve ice cream with olive oil and sea salt.