Ortzi - Review

Diners may be able to 
eat almost every cuisine 
on the planet here in Sydney 
but there’s never been a strong representation from the Basque region. That’s surprising, given 
its farm-to-plate ethos, the simplicity 0f the cookery and championing of local produce – somewhat similar to our own food culture. But that has all changed with the opening of Ortzi. From the team behind Italian heart-throb Sagra comes an electric and engaging look 
at the area’s unique southern French and northern Spanish food, via Australia’s stunning seasonal ingredients. In a smart, up-and-down space with white walls, black chairs and concrete bar, guests peer down from the mezzanine while others wrap their laughing gear around 
a sea of snacks and share plates. Start with pintxos of jamon Iberico, white anchovies 
and ajo blanco (bread and almond soup). The raciones include calamari and kipflers 
or tuna and red pepper, while sand whiting with smoked endive and skirt steak with romesco star in the platos. 
Take a bunch of your friends, order lots of dishes and jump into a Spanish wine or two 
as well.

Open Friday-Saturday for lunch 
and Tuesday-Saturday for dinner