Demanding a new take on elegance and versatility, Woods Bagot Architect Domenic Alvaro has seamlessly married Pendolino’s restaurant with a café/wine bar and olive oil library (premium olive oil gift store L’Olioteca) to offer a new and transcendent Sydney dining experience.

Steeped in history, theatricality and passion, Pendolino’s (2008 Australian Best New Restaurant) spirited chefs and Italian Maitre-des contribute to the resturant’s dramatic interior which pays tribute to the rich cultural heritage of its Italian owner Nino Zoccali and its architectural heritage, housed in Sydney’s Arcade.

Pendolino’s conceptual design seeks to evoke a reverent spatial tone: the dimly lit Veronese wine cellar constructed from heavy, blackened steel metalwork is neatly stacked with Italy’s finest wine and olive oil bottles.

Upon entry, patrons are presented with a decorative entry screen lining the restaurant’s entry passage -

crowned by semi-circular lattice fanlights and a series of repeat floriate patterned iron screens - reminiscientt of the circular motifs found on the streets of Verona.

The black butt, feast and Watson walnut flooring is flanked by exposed brickwalls, back lit ‘garden’ trees and delicate olive tree branch lights by Italian Master Michele de Lucchi. “[They] capture this marvelous gift of nature, they reflect light as real trees do, and transform what we see and imagine in a moment outside of time.”

The resturant’s operational philosophy, however, centres on flexibility, efficiency and innovation; from the simplicity found in utilising new kitchen technologies, through to the menu - where organic, biodynamic and sustainable raw ingredients contribute to a lower carbon footprint. Pendolino fuses old world design intricacies with new wave dining capabilities - a stunning recipe for success.