Balla Sydney Restaurant

A little piece of Milan with Sydney's best views

The setting is Milan. Dine at Balla and let us take you there.

Balla is a modern interpretation of the classic Osteria Milanese, with a menu built around the heart of traditional Italian cuisine. The addition of a wood-fired grill to Stefano's Italian kitchen reflects his dedication to delivering truly authentic cuisine.

We welcome guests into the Balla Aperitivi Bar for pre-dinner drinks or fast-tracked dining. With its stunning views over Sydney Harbour, the bar is at Balla's heart.

Stefano Manfredi returns to the Sydney dining scene with the opening of Balla – what he describes as the most Italian restaurant he has ever done.

Stefano Manfredi has influenced the way we eat since opening
Restaurant Manfredi in 1983.

Balla at The Star

Balla

Join us for Sunday Lunch

Stefano Manfredi's Balla is now open for lunch every Sunday. Select from the a la carte menu or choose three courses and a glass of Prosecco for $85. Plus free parking.
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Functions & Events

Private Dining at Balla

Balla has a beautiful private dining room with spectacular harbour and city views available for functions and events. Click below for more information on holding your event at The Star or call 02 9657 8568.
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Balla

Pre-Theatre Dining

Coming to the Sydney Lyric Theatre? Why not enjoy a delicious meal at Balla before your show. Check out Balla's pre-theatre offer.
Balla Pre-Theatre Menu

A delightful menu inspired by modern Milanese cuisine

Balla is a reflection of a true Italian Osteria. Stefano Manfredi's menu is generous, yet focused, from its range of antipasti and pasta right through to the wide selection of seafood, meat and vegetables cooked over the 100 year old seasoned Ironbark wood-fired grill.

FULL BALLA MENU

A taste of what's in store at Balla

ANTIPASTI
ANTIPASTI

Giardiniera di stagione
seasonal pickled vegetables

Polpo con patate
slow cooked octopus with potato and Tuscan olive oil

Cecina al forno
baked chick pea tart

Crostini con caprino e 'nduja
toasted ciabatta, soft goat cheese and spicy salami

Lingua di vitello con salsa verde
grilled veal tongue with salsa verde

Crudo di pesce
raw fish dressed with lemon and Lake Como extra virgin olive oil

Olive miste
Leccino, Gaeta, Taggiasche, Tonda Iblea

Testa in terrina
pork terrine with pickled radicchio

Vitello tonnato
poached veal with tuna and caper sauce

Prosciutto di Parma e Grana Padano
Parma ham with Grana Padano chunks

OSTRICHE oysters shucked to order
OSTRICHE oysters shucked to order

Sydney Rock

Pacific

SALUMI per 50g served with Balla grissini
SALUMI per 50g served with Balla grissini

Prosciutto di Pino

Prosciutto San Daniele

Bresaola

Pancetta

Lardo

Sopressa

Salame Casalingo

Salamino Balla

Finocchietta Balla

PRIMI
PRIMI

Ribollita Fiorentina
twice cooked Tuscan-style bread and vegetable soup

Zuppa di gamberi e orzo
king prawn and barley stew

Gnocchi gnudi
spinach and ricotta gnocchi, burnt butter and parmesan

Burrata, filetti di pomodori, asparagi
fresh burrata, tomato fillets and asparagus salad

Quaglie e cipolle all'aceto di Barbera
wood-grilled quails, onions, Barbera vinegar

LE PASTE
LE PASTE

Cannelloni alle melanzane
cannelloni with ricotta, eggplant, leek and tomato

Maccheroncini, gamberi di fiume e sesamo
maccheroncini, butter, parmesan, yabbies, sesame

Spaghetti, granchio, zucchini, aglio e peperoncino
spaghetti, spanner crab, zucchini, chili and garlic

Ravioli verdi
ravioli filled with wild greens

Gnocchi di patate con salsa d'anatra
potato gnocchi with duck ragù

PESCE E CROSTACEI
PESCE E CROSTACEI

Wood-grilled whole fish of the day,
served with salsa verde, salmoriglio

Blue eye in guazzetto
Blue eye simmered in tomato, basil and garlic

Wood-grilled Yamba prawns, caponata

CARNE
CARNE

Petto d'anatra, Treviso e balsamico
wood-grilled duck breast, Treviso, balsamic

Costoletta di maiale alla griglia con peperonata
wood-grilled pork cutlet with braised red and yellow capsicum

Spalla d'agnello al pangrattato
wood-grilled lamb shoulder, herbs, breadcrumbs

La tagliata Fiorentina
traditional wood-grilled 800g Florentine T-bone (for 2) –allow 40min–

CONTORNI
CONTORNI

Patate al forno
roast rosemary potatoes

Fagiolini con olio, aglio e prezzemolo
green beans with parsley, garlic and extra virgin olive oil

Asparagi con olio e Parmigiano
asparagus with extra virgin olive oil and Parmesan

Insalata mista
mixed leaf salad

Insalata di rucola e parmigiano
rocket and parmesan salad

* Please be advised that any group reservation for 8 persons or more will incur a surcharge of $8.00 per person when dining at Osteria Balla. This does not apply to private events and functions.

Stefano Manfredi

Stefano Manfredi has influenced the way we eat since first opening The Restaurant Manfredi in 1983 (Three Chefs Hats - 1995). Since then, Manfredi has owned and operated several restaurants in Sydney, most notably the award winning Restaurant Manfredi (1983-1996) and Bel Mondo (1996-2002).

In 2007, Stefano took the helm at Manfredi at Bells (One Chefs Hat – 2008 to present; Good Living Sustainability Award; Best Regional Wine List - 2012 SMH Good Food Guide Awards). Here he has overseen the planting of 500 square meters of gardens, supplying the restaurant with approximately 15% of its produce.

Stefano also currently writes a weekly food column for the Sydney Morning Herald's Spectrum supplement and is a passionate advocate for local, sustainable and seasonal produce.

Gabriele Taddeucci

Head Chef

Gabriele Taddeucci is Balla’s Head Chef. After a stint working at Sydney’s Hotel Westin in 2004/2005, Taddeucci moved in 2008 to work alongside chef Massimo Bianchi to open Uccello at Merivale’s Ivy. Most recently, he was Head Chef at Merivale’s The Beresford. Taddeucci started his career as a pizza hand in his home city of Lucca back in 1994. His work as a chef has taken him from Italy to France, Switzerland, the US, UK and Australia.

Luca Carichini

Restaurant Manager

Balla’s new Restaurant Manager, Luca Carichini, most recently worked closely with Stefano as Restaurant Supervisor at Manfredi at Bells. Carichini has had a long history in hospitality in both Italy and the UK.

When he travelled to Australia in 2007, he did so to become the Restaurant Manager of North Bondi Italian. Carichini made his move to Australia permanent and has been working with the Manfredi family at Bells since that time.

Fabio Danzi

Sommelier

Balla’s sommelier, Fabio Danzi most recently worked as Sommelier at Tetsuya’s Relais & Châteaux. His experience spans many countries, including Italy, UK and Australia, where he spent time in 2004/2005 at Sydney’s Hotel Westin and Aqua Luna Restaurant. Danzi will work with Manfredi on delivering a unique all-Italian wine list, perhaps the only restaurant in Australia to do so.