Brisbane's newest neighbourhood Italian bar and trattoria serving unforgettable Italian eats alongside a natural wine and rich Negroni menu - situated at Woolloongabba's growing South City Square precinct.
Sasso serves up family-style old-school Italian in a 110-seat cool and contemporary space - designed to reignite the presence and passion of the USA’s energetic Italian eateries in the 70's - good food, dim lights, ambience, good times.
At every detail you experience beauty and nostalgia in exceptional ways. That feeling that you've been here before. Little hints of the past are blended into the new, to create the perfect collision of comfort and style.
It's the place to be. You come for the food, you stay for the people, the place, the extraordinary.
Sasso is the first venue by Vincent Lombino and Jared Thibault - who have been responsible for some of Australia's most impressive food and beverage concepts. The duo is set to launch a collection of culinary destinations in the vibrant South City Square precinct by May 2022 (stay tuned).
The kitchen is helmed by Amalfi Coast-born Head Chef Gabriele Di Landri, who has worked at some of Australia's most exciting restaurants including Dolphin Hotel and Matt Moran's Chiswick Restaurant and Aria.
The dream team is the trinity of Di Landri in collaboration with multi-hatted Chef and Culinary Partner, Ian Curley, who oversees Sasso's open-plan kitchen, and alongside Bar Impresario and Managing Partner, Jared Thibault, who has led some of the country's best bar programs.
Thibault has curated Sasso's drinks experience to effortlessly flow with the tenacious spirit of the venue, featuring natural wines and cocktails alongside a specialised Negroni menu. With more than 10 selections on the list, guests can select from six decades of vintage Gordon's gins, Cinzano Rosso vermouths and Campari options for a birth-year based Negroni.
Sasso's menu has been designed to share - from fresh pastas, exquisite salads, charcuterie, a sizzling grill selection to carefully crafted crudo and an assortment of pizzas, which arrive on the table having been prepared in a bespoke Marana Forni woodfire oven with a deck wrought from Mount Vesuvius lava stone.
Together creating food mastery.