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Look forward to aperitivo hour in the courtyard, fresh pasta and a zesty take on tiramisu at new restaurant Nico in Cammeray Square. 

Combining the rich flavours of Italy, a warm ambience and classical Italian aperitifs with a twist, Nico promises to transport guests to the enchanting world of the Amalfi Coast and beyond (no plane ticket to Europe required!).

With a beautiful, warm and intimate fit-out, you’ll find Nico perfectly positioned in Cammeray Square (where Miller’s Kitchen used to be).

Nico is the brainchild of Chef Nicola Ronconi and his business partner Ewa Witkowska. Nicola’s passion for cooking was ignited during his childhood growing up in rural Italy, where good food was at the heart of every gathering. Michelin trained and having worked across the world from his home country Italy to stints in London (The Fat Duck) he then settled in Sydney 12 years ago. He was a group executive chef for Sydney hospitality giant Urban Purveyor Group, best known for Fratelli Fresh. The group later acquired Neil Perry’s restaurants, becoming Rockpool Dining Group. Off the back of a recent trip to Italy with his wife where they enjoyed the “dolce vita”, he decided the time was right to open his own venture.

“I’ve been a chef for 20 years now and I want to create an extension of myself,” says Nicola. “I thought it was the right time to show Sydney my philosophy of hospitality and open a place where we can make people feel at home but at the same time feel like they are on a holiday.”

Nicola drew inspiration from all parts of Italy for the restaurant with much from the Amalfi Coast, but also from Sardinia, Puglia, Lake Garda and Venice. He says the Italian way is to have  “cicchetti” (small dishes) to start. The kingfish crudo with Aperol and black olives is a must. The Abrolhos Island scallop with Nduja butter and finger limes has a delicious touch of heat and the burrata, eggplant, cherry tomatoes and basil is an unbeatable combination with the burrata handmade.

Guests can then move on to Nicola’s famously good handmade pasta, with a particular focus on seafood. Every pasta is made fresh to order each day. His favourite is the Spaghetti Cacio & Pepe with mussels.

Make sure you save room for dessert. There’s one particular dish that has quite a story behind it – the Lemon Tiramisu.

“I remember I made a lemon tiramisu thirteen years ago when I was the Head Chef in a quaint restaurant in my hometown,” says Nicola. “I had people driving miles and miles just to have this one dish. I had lemon trees in my garden growing up and I’ve spent years making adjustments to find the perfect combination of flavours. It’s a classic Italian dessert and the perfect way to end a meal. It has always had a special place in my heart and I knew I needed to put this on the menu so that Sydneysiders could try my version.”

We can wholeheartedly confirm it’s divine!

The restaurant’s design complements its culinary offerings, with warm and inviting colors reminiscent of the Amalfi Coast found in the hues of terracotta and rich blue. Co-Founder and Restaurant Manager Ewa says: “The space boasts a cosy and welcoming atmosphere seating up to 100 guests, we are all about making sure our guests feel like they can relax and feel at home, and the space has been designed with this front of mind.”

When asked about their vision for the restaurant Nicola and Ewa say: “It’s all about the warm service, a smile, ‘Buonasera’ we say in Italy. When someone walks in the restaurant we want them to feel so welcome. It’s the fresh ingredients used in the kitchen, the delicious cocktails and just the vibe. It’s a place you want to bring your friends and family to.”


Location: 17/450 Miller St, Cammeray, Sydney, NSW

Hours: Wednesday – Thursday: Dinner 5.30pm – late

Friday – Saturday: Lunch & Dinner 12 – 3pm & 5.30pm – late

Sunday: Lunch only 11.30am – 3pm

Website: nicorestaurant.com.au

Instagram: @nicorestaurant

Nico’s Menu can be found: HERE.


Photography: Kera Wong