Pino's Vino E Cucina

We have been regularly dining with Matteo and his gorgeous team of staff for over 4 years. Pino's is like visiting a home away from home, every time we walk through the gorgeous timber doors into the restaurant, we get a feeling of welcoming and excitement for what's to come. With family and friends across various parts of the world, we have longed to find a place that we feel honoured to take our guests to when visiting Sydney. Pino's is that place for us. We have shared some very special moments at this restaurant. The food is authentic, ever changing (great for us as we usually stick to one favourite dish at a restaurant) and simply divine. Their wine menu is overflowing with gorgeous options, and the cocktails are simply sublime (dangerous!). We have honestly struggled to find a restaurant like Pino's in Sydney, and feel we have found an absolute goldmine. It will continue to be a very special place to us for years to come. Don't forget your limoncello on departure!

An authentic Italian Restaurant that will definitely give you real nostalgia. I brought my hubby here on a sunday night and we had a pleasant experience. The front of house were very welcoming and very knowledgeable about the menu. We even got complimentary food to make our night more special! The food was absolutely delicious & made my italian hubby really happy! Great way to end the week. 👌🏻

Martell and Pino's have ensured my Valentines trip from Brisbane to Sydney was a success. Service was exquisite, food was divine, the interior was rustic and warm, last minute dietary requests were handled with ease and the wine recommendation was spot on. Food did take a tad long at times, but we were on a special set menu in a full house. Thank you Pino's for a great experience and I'll definitely be back.

Was disappointed with the place given the reviews and having looked forward to trying for some time. As a bar, it looks quite nice. But as a restaurant the food selection limited, expensive especially on Sundays where they sneak in a surcharge (added onto each individual item and not at the end) and there's this unpleasantness as the waitresses give off this condescending attitude that other reviewers pointed out. The food itself was hit and miss, entrees and desert were quite good but the almost $140 steak could have had more charr, was slightly overdone for medium rare and there was only one Salad option. Looking at the reviews again, the better reviews seem to have come from one time reviewers?? Or a long time ago. If had looked though this properly than we would not have visited.

(4.5 stars) An old-school corner store on a residential street in Alexandria opens into a darkened dining room. Exposed bricks, strapped in brown leather banquettes and wooden rafters create an organic, womb-like space to nestle into for a convivial meal with family and friends. The costly (all $25) but rewarding cocktail list at Pino's Vino e Cucina produces a few winners: Ciao Ciao takes Acho Blanco tequila somewhere light, frothy and pretty, while Smooky employs Copper Dog Whisky to make a sultry, smoky sipper. Wine mark-ups are all over the place, but the shrewd consumer is rewarded admirably with the 2020 Polperro ‘Red Hill’ Pinot Noir ($108) from the Mornington Peninsula throwing perfumed red fruits with some mystery and intrigue underneath. Get to know it with a selection of salumi ($30/2), olives ($8) and house-baked crusty, sourdough bread ($8): the mortadella is fantastic. From the brightly lit kitchen, chef Cristiano Patacca sends out seasonal contemporary Italian dishes. Aged Comte panna cotta ($25) has retro jelly mould appeal, eating creamily against clever puffed wheat balls in a colourful beetroot and fermented persimmon sauce. Crisp potato shreds hide charred octopus tentacles ($32) on potato cream with blackened shishito peppers. A tangle of crisp mushrooms sits over ox tongue ($29)—cooked tender and beefy—polenta and corn, dusted with porcini powder. Wagyu tartare ($30), scooped out onto crisp bread. is made all the more indulgent with Avruga caviar and a bone marrow emulsion. The entree highlight however are two fat Skull Island prawns ($35) served in the shell in a decadent puddle of cognac and parsley butter that prompts us to request more bread. Saffron strozzapreti ($32) with wagyu shin ragout it’s richness amped by a bone marrow gremolata, wins battle pasta. We punctuate the pastas with juicy zucchini trifoliate ($15) liberally dusted with smoked bottarga. We had just enough time to gobble a hay-smoked crème caramel ($18) and pay the (somewhat pricy) bill before staff bustled us onto the sidewalk to prep. for their next sitting. Two-hour table limits are back: we must finally be turning that post-pandemic corner.