MULLANE’S HOTEL LAUNCHES SARINO’S IN THE HILLS DISTRICT OF SYDNEY

 

An in-house craft distillery, a refined Italian fare and rare single malt whisky valued at over $10,000 (that can be locked away in private liquor cabinets for safekeeping), plus a Mercedes-Benz chauffeur service is all part of the new Sarino’s experience which sits at the heart of the multi-level Mullane’s Hotel, now open to the public.

Sarino’s Restaurant and Bar, located on level two of the precinct, is an epicentre for Italian craftsmanship. With a central Josper oven reaching 500-degree temperatures to deliver flavours of smoke as well as an open grill cooking on wood and coal.  Adjacent to the bar, a craft distillery, which is set to open early 2020 will produce almond liqueur for affogatos, fresh limoncello using lemons from the family’s orchard, as well as a range of craft liqueurs.

Sarino’s represents a special venture for owners Momento Hospitality (Bella Vista Hotel, The Governor and Hillside Hotel) as it pays tribute the Colosimo family patriarch who was nicknamed ‘Sarino’.

Executive chef Joe Cavallo, a former protégé of Darren Simpson, has created a dining menu that showcases the founding family’s Calabrian heritage using local, seasonal produce from the Hawksbury, Hills and regional NSW. True to their traditional Italian background, the Colosimos and Cavallo have incorporated Italian favourites with a level of sophisticated drinking and dining new to The Hills area. Cavallo, who invited his mum to be part of the recipe development process, dubs the must tries as the ‘Ravioli buffalo ricotta with buffalo mozzarella, parmigiano Reggiano, burnt sage butter and pistachio’, the ‘Snapper fillet, paper bark, lemon, artichokes, green olives and marjoram pangrattato’ and ‘Kuronuta spit roasted Porchetta with apple sauce and leek ash’. From the Josper, guests can look forward to the ‘John Dory fillet with chestnut mushroom, macadamia and burnt butter’ or the ‘1.2 kg Josper grilled Bistecca fiorentina’.

For the grazers there’s an entire menu dedicated to Italian and Australian artisan cheese, featuring ‘Testun Ocelli Al Barolo’ which is a creamy, bitey cheese coated with pressed grapes used to make Barolo wine. It’s worth gathering a group just to experience the ‘Grazing table’ menu loaded with oysters and wood roasted Tajima Wagyu Hanger among other delicacies.

Sarino’s dining area features lofty high ceilings dropping dappled sunlight from expansive skylights and minimalist design to draw attention to the theatre in the open kitchen. There are three opulent private dining rooms, each with their own personality and charm, hidden behind a secret door seamlessly disguised as part of the wall.

The dining area spills into a decadent cocktail bar and intimate lounge areas with plush bar stools and accents of teal and blush tones overlooking the craft distillery. There are even private liquor cabinets for guests to enjoy top drops including Macallan Reflexion by legendary whisky maker, Bob Dalgarno.

Despite its sophisticated approach to food and beverage, this is not a venue that takes itself too seriously with a Biggie Smalls quote: ‘Now we sip Champagne when we thirsty’ in neon lights on the wall.

The bar has an extensive beverage list of over 200 wines including the legendary 2008 Penfolds Bin 620 Cabernet Shiraz, sparkling Bollinger Champagne plus reinvented classic Italian cocktails such as The Sunday Roast Negroni ‘Arrosto’, inspired by the traditions of an Italian Aperitivo and an Aussie Sunday Roast with subtle notes of rosemary and butter washed gin perfect for a nightcap or aperitif.

The venue is led by Restaurant Manager Amanda McDivitt with a wealth of experience in the hospitality space as manager and licensee of well-known venues including Merivale’s Hotel Centennial, Kittyhawk, Acre Eatery and Banskii Vermouth Bar & Bistro.

“Launching Mullane’s Hotel, and particularly Sarino’s, is very special to our family because it recreates a slice of our heritage with a new world approach. The area is crying out for something like this, where locals don’t have to travel to experience a restaurant of this calibre. We are excited to fill this gap and bring our community a standard of venue that they deserve.”

  • Marcello Colosimo, CEO of Momento Hospitality

Mullane’s Hotel also features a café brewing fresh Italian coffee, small bites prepared by Sarino’s kitchen as well as a traditional public bar and VIP lounge on the ground floor. The third floor will see luxurious conference and function room facilities perfect to service nearby corporate groups.

The venue is situated near the Norwest train station on Brookhollow Avenue and is open to the public.

Mullane’s Hotel

24-26 Brookhollow Avenue, Baulkham Hills, 2153, NSW

Website – www.mullanes.com.au

Trading hours –

Thursday 4pm-12am
Friday 12pm-12am
Saturday 4pm-12am

Email – Sarinos@momentohospitality.com.au 

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