If you’re looking for a delicious and unique Italian dining experience, be sure to check out Grana in Sydney. This restaurant serves up a delicious fusion of Italian and modern cuisine that is sure to tantalize your taste buds. From the moment you walk in, you’ll feel like you’re in Italy. The charming atmosphere and delicious aromas will make you feel right at home. My favourite piece was their beautiful tree right in the middle of the entrance, which brought the outdoors in.

The food is just as amazing as the atmosphere. The menu features a wide variety of dishes that combine traditional Italian flavours with Australian ingredients. I started with the Crescenza focaccia di recco, Sydney rock oysters, pepperberry dressing and Yellowfin tuna tartare. The focaccia was light and crispy, and the oysters were fresh and flavourful. The Yellowfin tuna tartare was the star of the show, though. It was beautifully presented and tasted absolutely delicious.

For my main, we ordered the 250g pasture-fed reserve Angus scotch fillet tagliata and Capelli, broccoli, lemon, chilli, pangrattato spanner crab pasta with a side of Baby cos, salsa verde, aged goats cheese. The steak was cooked perfectly and went so well with the baby cos salad. The sauce on the pasta was also really tasty, though a little on the tangy side with the lemon.


For dessert, we had the Coconut yoghurt pannacotta and it was the perfect finish to a fantastic meal. It was light and refreshing, and the yoghurt flavour was not too overpowering.

Overall, the food was absolutely amazing and I would definitely recommend Grana to anyone looking for a unique Italian dining experience. The atmosphere is wonderful and the food is outstanding. Thank you, Grana, for a delicious evening!

Want my order list?

  • Crescenza focaccia di recco, olive oil 16
    Stracchino cheese in thin layers of olive oil bread
  • Sydney rock oysters, pepperberry dressing 5ea
    South Coast, NSW
  • *Yellowfin tuna tartare, avocado, 29
    celery & green apple verde
    Coffs Harbour, NSW
  • Capelli, broccoli, lemon, chilli, pangrattato 25
    Thin strands of “angel hair” egg dough
    Add spanner crab 15
  • 250g pasture-fed reserve angus scotch fillet tagliata, 49
    charred zucchini salsa
    Cape Grim, TAS
  • Baby cos, salsa verde, aged goats cheese 12

* Highlight dish

Enjoy! 🙂

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