Overview

Osteria Balla Manfredi


Stefano Manfredi describes Balla as the most Italian restaurant he has ever done. Balla is a modern interpretation of traditional Italian cuisine featuring a wood-fired grill in the kitchen and one of Sydney's best harbour views. The restaurant reflects Stefano's dedication to delivering truly authentic cuisine.


Latest News

New opening hours - Balla will openfor lunch Monday to Friday from 9 November 2015.
Balla retains its One Chef Hat for The Sydney Morning Herald Good Food Guide 2016.


Awards
One chef's Hat, SMH Good Food Guide 2014, 2015 and 2016
Two Glasses, Gourmet Traveller Australian Restaurant Guide 2015
Three GobletsGourmet Traveller Wine List Of The Year 2015
Award of ExcellenceWine Spectator 2014 and 2015
Three Glasses, Australian's Wine List Of The Year Awards 2014
Two Chef's HatGualt & Millau Sydney Restaurant Guide 2014

 

Location and opening/business hours

Location

Level G, Harbourside
The Star, 80 Pyrmont Street
Pyrmont NSW 2009

Hours

  • Lunch
    Monday to Friday12:00pm - 2:30pm
  • Dinner
    Monday to Thursday5:30pm - 10:00pm
    Friday and Saturday5:30pm - 10:30pm
  • Sunday Closed

Menu

Balla's Menu

Balla's Menu

À la carte

Balla Menu

Balla Menu

"A restaurant dedicated to the culture of Italian food, wine and service" Stefano Manfredi.

Summer Seafood

Summer Hits At The Star

Smokey bay oysters and Prosecco $30
Organic Pacific oysters served natural with a glass on prosecco

Yasa caviar (10gr) with buckwheat blinis $115
Sour cream, boiled egg, eshallots and capers

-

Potato gnocchi with spanner crab, broccolini, chilli and garlic $28
Gnocchi di patate alla polpa di granchio

Tagliatelle with slipper lobster, tomato, capers and oregano $29
Tagliatelle ai batti batti

-

Wood grilled Yamba prawns with tomato, olives and capers $48 
Gamberoni alla griglia

Pan seared scallops with beetroots and pistachio $49
Capesante con barbabietole e pistacchi

À La Carte Menu

ANTIPASTI – BEFORE THE MEAL

Oysters shucked to order $4

Salumi per 50g served with Balla grissini $9
Prosciutto cotto (roasted ham leg), Prosciutto San Daniele, Bresaola, Pancetta, Mortadella, Soppressa, Finocchietta Balla

Formaggi $23
Fresh cheese selection of three with pickled artichokes

Kingfish crudo $22
with lime and spicy mayonnaise

PRIMI PIATTI E PASTA – FIRST COURSES

*pasta is entrée size

Zucchini flowers with ricotta and truffle, zucchini purée and macadamia $23
Fiori di zucca ripieni con ricotta e tartufo

Pan fried scallops with smoked eggplant purée and spicy ‘nduja crumbs $25
Capesante con melanzane e nduja

Pappardelle with veal ragu’ and Montasio cheese $26
Pappardelle con ragu’ di vitella e Montasio

Ravioli of stracciatella cheese and basil, with zucchini purée and flowers $27
Ravioli di burrata e basilico, con fiori di zucca

SECONDI PIATTI – SECOND COURSES

Risotto with Yamba prawns, capsicum and smoked ricotta $39
Risotto ai gamberi, peperoni e ricotta affumicata

Steamed snapper fillet with heirloom tomato and spicy tomato broth $39
Filetto di dentice al pomodoro piccante

Pan roasted duck breast with nectarine and amaranth leaves $41
Petto d’anatra alle pesche e amaranto

Australian toothfish with beetroot and burnt onion $43
Branzino del Pacifico con barbabietole

DALLA GRIGLIA – FROM THE GRILL

Wagyu tri-tip (Mbs 5+) with baby cos, bagna cauda and marinated egg $44
Cimalino di manzo con lattuga, bagna cauda e uovo marinato

Lobster tails with pea purée, eschalot dressing and pea sprouts $49
Aragosta con piselli e scalogno

Chicken, grilled whole and served off the bone with garlic and chilli salsa (for 2) $76
Pollo alla Diavola

Traditional 800g Florentine T-bone – allow 40min (for 2) $78
La tagliata Fiorentina

CONTORNI – SIDE DISHES

Roast potatoes $9.5

Eggplant caponata $9.5

Tomato, spring onion and oregano $9.5

Rocket and Parmesan salad $9.5

DOLCI – DESSERT

Tiramisu’ with Savoiardi biscuits dipped in coffee $14
Tiramisu con savoiardi e caffe

Vanilla pannacotta, peach and white caramel $14
Pannacotta alla vaniglia con pesche

White chocolate and earl grey cream with Italian Pandoro $14
Crema al cioccolato bianco e bergamotto con Pandoro

Burnt Italian merengue, blueberry and almond torta $14
Meringa bruciata e mirtilli

Coffee brulée with fresh raspberries and hazelnut praline $14
Crema caramellata al caffe' con lamponi e nocciole

Please note, a 2% surcharge will apply to all credit card transactions (including where you select the “credit” option when using a debit card). Please be advised that any group reservation for 8 persons or more will incur a service charge of $10.00 per person when dining at Osteria Balla Manfredi.

Dessert

Balla's Dessert Menu

Balla's Dessert Menu

Dessert Menu

DOLCI – DESSERT

Tasting plate of coffeè brulèe, blueberry mousse, tiramisu’ and sorbet $25
Assaggio di dolci

Vanilla pannacotta with peach compote and nectarine syrup $14
Pannacotta alla vaniglia pesche

White chocolate and earl grey cream with Italian Pandoro $14
Crema al cioccolato bianco e bergamotto con Pandoro

Burnt Italian merengue, blueberry mousse and and white chocolate torta $14
Meringa bruciata, con crema ai mirtilli e torta al cioccolato bianco

Coffeè brulèe with fresh raspberries and almond praline $14
Crema caramellata al caffe’ con lamponi e croccante alle mandorle

Tiramisu’ with Savoiardi biscuits dipped in coffee $14
iramisu’ con Savoiardi e caffe’

Selection of our ice cream and sorbet $12
Gelati e sorbetti

FORMAGGI – CHEESES

Per 40g served with seasonal fruits and walnut bread

Single serve $8
Selection of 3 $20
Selection of 5 $30

Buffalo caciotta and pear mustard
Soft buffalo’s milk, smooth and aromatic flavour (VIC)

Montasio DOP and house made red chilli jam 
Semi-hard raw cow’s milk, 15 months old (Veneto)

Gorgonzola Dolce DOP and balsamic berries
Soft blue veined cow’s milk (Lombardy)

Pecorino al tartufo and dandelion apple honey
Semi-hard raw sheep’s milk with black truffle (Sardinia)

Capra in foglia di noce and zibibbo reduction
Semi-hard goat’s milk wrapped and cured in walnut leaves

ASSAGGI di VINI DOLCI – STICKY WINE & LIQUORS

Moscato D’Asti “Il Giai”, Piemonte $14

Recioto di Soave, Arzimo, Veneto $16.5

Marsala Vecchio Samperi $14

Limoncello Pallini $9

ESPRESSO DI MANFREDI SPREZZATURA

Espresso di manfredi with Balla Frivolezze $6

Caffe’ corretto with Tignanello grappa $11

Affogato al Frangelico with vanilla gelato $16

EdM Espresso martini, the classic vanilla and coffee favourite with a wicked Kahlua twist $18

We offer a wide range of loose-leaf teas as well as some fine specialty teas $6
China Pai Mu Tan (white), China Yin Zhen “Silver Needles” (white), China Sencha (green), Darjeeling “Margaret’s Hope” (black), Superior Keemun (black), Assam (black), Ceylon Highgrown (black)

Please note, a 2% surcharge will apply to all credit card transactions (including where you select the “credit” option when using a debit card). Please be advised that any group reservation for 8 persons or more will incur a service charge of $10.00 per person when dining at Osteria Balla Manfredi.

Pre-Theatre

Balla Pre-Theatre Menu

Balla Pre-Theatre Menu

Balla's pre-theatre menu comes with an option of a two- or a three-course meal

Children's menu is also available. Check out Balla's pre-theatre menu and enjoy a delicious Italian meal before your show (available for evening sessions).​​​

Pre-Theatre Menu

EARLY DINING

From 5.30pm through to 7pm

2 courses $49 | 3 courses $55

 

ANTIPASTI - Please choose one dish

Fresh burrata with pickled peppers and bottarga
Burrata con peperoncini e bottarga

Chicken liver pate’, grilled ciabatta and horseradish
Pate’ di fegatini con ciabatta grigliata e rafano
 

SECONDI – please choose one dish

Wood-grilled Yamba prawns with snow peas, radish and lemon
Gamberoni con taccole, ravanelli e lemone

Lamb rump with grilled broccolini
Grappa d'agnello con broccolini

 

DOLCE – please choose one dish

Dark chocolate mousse with balsamic cherry and candied walnut
Mousse di cioccolato con ciliegie al balsamico

Mango sorbet with meringue and pistachio
Sorbetto al mango con meringa

CHILDREN'S MENU

1 course $16 | 2 courses $21

Roasted ham leg with Parmesan chunks and grissini

Pasta with Bolognese sauce

Minute steak with potatoes and salad

Fillet of fish with potatoes and salad

-

Ice cream and sorbet

Doughnut with chocolate cream

BEVERAGE

TO START WITH

Prosecco Casa Coste Piane $14 glass; $65 bottle
Veneto, Italy

Aperol Spritz $10 glass
Aperol, prosecco, soda water

Moscato Il Giai L’Armangia $14 glass; $75 bottle
Piedmont, Italy

-

BEERS

Menabrea $12
Pale lager

Theresianer $12
Pilsner

Magalotti $16
Double malt pale ale

-

WHITES

Sauvignon Blanc Fiegl Villa Dugo $12 glass; $55 bottle
Friuli Venezia Giulia, Italy

Verdicchio Laila dei Castelli di Jesi $15 glass; $65 bottle
Marche, Italy

Chardonnay Pomino Bianco $14 glass; $65 bottle
Tuscany, Italy

Pinot Grigio Hahndorf Hill $16 glass; $70 bottle
Adelaide Hills, South Australia

Fiano Laissez Faire $15 glass; $65 bottle
WA, Australia

Riesling Cantrina Rine $22 glass; $100 bottle
Lombardy, Italy

Rosato Castello di Ama $16.5 glass; $75 bottle
Tuscany, Italy

-

REDS

Primitivo Calatrasi Terrale $12 glass; $55 bottle
Puglia, Italy

Chianti Paterna Colli Aretini $15 glass; $65 bottle
Tuscany, Italy

Montepulciano Panarda $17 glass; $80 bottle
Abruzzo, Italy

Civettaio Montecucco $18 glass; $86 bottle
Tuscany, Italy

“Pinot Noir style”, Pra’ Morandina $19 glass; $90 bottle
Valpolicella Veneto, Italy

Merlot Gabbiano Alleanza $20 glass; $95 bottle
Tuscany, Italy Rosso

Casanova di Neri $22 glass; $100 bottle
Tuscany, Italy

Please note, a 2% surcharge will apply to all credit card transactions (including where you select the 'credit' option when using a debit card). Please be advised that any group reservation for 8 persons or more will incur a service charge of 10.00 per person when dining at Osteria Balla| Manfredi.

Lunch

Balla's Lunch Menu

Balla's Lunch Menu

Balla's express lunch menu is a popular lunch special at Stefano Manfredi’s Balla.

The menu features a delectable menu of the highest quality Italian cuisine has been created for the Sydney dining crowd. Fine lunch diners will enjoy the views over Sydney harbour offering Sydneysiders the opportunity to experience find dining at its best.

Fancy a Quickie? Express Lunch Menu

1 course $19 | 2 courses $35 | 3 courses $49

Culatello and Melon
Culatello e melone

Burrata with Heirloom Tomato and Basil
Antipasto di burrata, pomodorini e basilico

-

Fish of the Day
Pesce del giorno

Black Angus Sirloin Steak 160GR with Shaved Cabbage
Fracosta di manzo con insalata di cavolo

-

Dark Chocolate Mousse with Balsamic Cherry and Candied Walnut
Mousse di cioccolato con ciliege al balsamico

Selection of our Ice Cream and Sorbet
Gelati e sorbetti

Balla Goes Organic Menu

Monday through friday lunch offer

Smoky Bay Oysters $22
Organic pacific oysters served natural with lemon granita

-

Sautéed Barley $23
organic barley with buffalo mozzarella, cherry tomato and caper leaves

-

Maccheroncini Pasta $25
Made with kamut flour, with organic broccoli, and house – dried ricotta

-

Tagliatelle Pasta $26
Made with buckwheat flour, with organic mussels and sautéed zucchini

-

Salmon Fillet $32
Pan fried organic saikou salmon, with broad beans, pea and lemon

-

Lamb Rump $34
Wood–grilled organic lamb served with roasted beetroot

Balla's Lunch Menu

ANTIPASTI – BEFORE THE MEAL

OYSTERS shucked to order $4

SALUMI per 50g served with Balla grissini $9
Prosciutto cotto (roasted ham leg), Prosciutto San Daniele, Bresaola, Pancetta, Mortadella, Soppressa, Finocchietta Balla

Fresh cheeses selection of three with pickled artichokes $23

Kingfish crudo with lime and spicy mayonnaise $22

PRIMI E PASTE – FIRST COURSES

*pasta is entree size

Zucchini flowers with ricotta and truffle, zucchini purèe and macadamia $19
Fiori di zucca ripieni con riccota e tartufo

Pan fried scallops with smoked eggplant purée and spicy ‘nduja crumbs $25
Capesante con melanzane e ‘nduja

Pappardelle with veal ragu’ and Montasio cheese $26
Pappardelle con ragu’ di vitella and Montasio

Ravioli of stracciatella and basil, eggplant and tomato $27
Ravioli di stracciatella e basilico, con melanzane e pomodorini

Potato gnocchi with spanner crab, broccolini, chilli, garlic $28
Gnocchi di patate alla polpa di granchio

Tagliatelle with slipper lobster, tomato, capers and oregano $29
Tagliatelle ai batti batti

SECONDI PIATTI – SECOND COURSES

Risotto with Yamba prawns, capsicum and smoked ricotta $39
Risotto ai gamberi, con peperoni e ricotta affumicata

Steamed snapper fillet with heirloom tomato and spicy broth $39
Filetto di dentice con pomodoro piccante 

Pan roasted duck with nectarine and amaranth leaves $41
Petto d’anatra alle pesche e amaranto

Australian toothfish with beetroot and burnt onion $43
Branzino del Pacifico con barbabietole

DALLA GRIGLIA - FROM THE GRILL

Wagyu tri-tip (Mbs 5+) with baby cos, bagna cauda and marinated egg $44
Cimalino di manzo con lattuga, bagna cauda e uovo marinato

Lobster tails with pea purée, eschalot dressing, pea sprouts $49
Aragosta con piselli e scalogno 

Whole corn fed chicken, served off the bone with garlic and chilli salsa (for 2) $76
Pollo alla Diavola 

Traditional 800g Florentine T-bone – allow 40min (for 2) $78
La tagliata Fiorentina

CONTORNI – SIDE DISHES

Roast potatoes $9.5

Rocket and Parmesan salad $9.5

tomato, spring onion and oregano $9.5

Eggplant caponata $9.5

DOLCI – DESSERT

Tiramisu’ with Savoiardi biscuits dipped in coffee’ $14
Tiramsu’ con Savoiardi e caffe’

Vanilla Pannacotta, peach and white caramel $14
annacotta alla vaniglia con pesche

White choccolate and earl grey cream with Italian Pandoro $14
Crema al cioccolato bianco e bergamotto con Pandoro

Burnt Italian meringue, blueberry mousse and white chocolate torta $14
Meringa bruciata con crema ai mirtilli e torta al cioccolato bianco

Coffee’ bruleé with fresh raspberries and almond praline $14
Crema caramellata al caffe’ con lamponi e mandorle

Please note, a 2% surcharge will apply to all credit card transactions (including where you select the “credit” option when using a debit card). Please be advised that any group reservation for 8 persons or more will incur a service charge of $10.00 per person when dining at Osteria Balla Manfredi.

Bar

Balla Aperitivi Cocktail Menu

Balla Aperitivi Cocktail Menu

Cocktails

COCKTAILS

Pomegranate Fizz $12
Pama Pomegranate and Amaro Nonino topped with Prosecco for a fruity and refreshing long drink

Balla Garden #2 $15 
Ketel One Vodka, lychee syrup with a splash of pomegranate for a sweet twist on this Balla classic 

Rhubarba $15
A sweet and sour gin martini with a delicious rhubarb finish

Grand’ Bitter $14
A classic aperitif of Cynar and vermouth with a hint of orange and finished with tonic

When In Rome $12
Aperol, squeeze of zesty lemon and a hint of cinnamon, shaken to make a beautifully feminine apértif

Passion for Montenegro $12
Silky Kettle One blended with passion fruit and pineapple, shaken with Aperol and Amaro Montenegro for a wicked amaro lovers cocktail

Jack N’ Berry $14
Apple Brandy mixed with a hint of vanilla and rich raspberries

Blood Orange Spritz $14
Feels like a Sicilian summer with Solerno liqueur and beautiful prosecco to create one zinfy refreshing spritzer

Bloody Balla $15
Our punchy housemade Vodka infused with basil & chilli mixed with the classic spicy tomato juice mix

Snacks

Roasted mixed nuts $6

Marinated olives with rosemary focaccia $9

Fried chick peas with paprika and oregano $7

Beetroot chips with goat’s curd and vincotto $10

BBQ octopus with celery salad $10

Wagyu beef skewers marinated in balsamic $12

SNACKS AND STREET FOOD

SNACKS

Roasted mixed nuts $6

Marinated olives with rosemary focaccia $9

Fried chick peas with paprika and oregano $7

Beetroot chips with goat’s curd and vincotto $10

BBQ octopus with celery salad $10

Wagyu beef skewers marinated in balsamic $12

STREET FOOD

Cecina (chickpea tart) with shaved pecorino $12

Fried calamari, school prawns and white bait with lemon and chili $14

Arancino with veal ragu and buffalo mozzarella $14

Tuna fritters with spicy mayo $12

Wood grilled lamb “arrosticini” $12

Crispy chicken nuggets “cacciatora” style $12

Functions

Balla's Functions Menu

Balla's Functions Menu

Balla In Season

Download Balla In Season Menu in PDF

$85 per person - 3 courses

($130pp inclusive of 2 hours beverage package)

PRIMI

Please choose one dish

Burrata with baby cos, pickled pepper and bottarga
Burrata con cuori di lattuga, pepperoncini e bottarga

Raw kingfish with lime and spicy mayonnaise
Crudo di ricciola con lime e maionese piccante

Potato gnocchi with veal ragu and Montasio cheese
Gnocchi di patate al sugo di vitella e Montasio

SECONDI

Please choose one dish

Risotto with capsicum and smoked ricotta
Risotto ai peperoni e ricotta affumicata

Wood grilled Yamba prawns with snow peas, radish and lemon
Gamberoni con taccole, ravanelli e limone

Lamb rump with grilled broccolini
Groppa d’ agnello con broccolini

Main course served with roast rosemary potatoes and mixed leaf salad

DOLCE

Please choose one dish

Dark chocolate mousse with balsamic cherry and candied walnut
Mousse di cioccolato con ciliegie al balsamico e noci caramellate

Mango sorbet with meringue and pistachio
Sorbetto al mango con meringa e pistachio

Balla Signatures

Download Balla Signatures Menu in PDF

$95 per person - 3 courses

($140pp inclusive of 2 hours beverage package)

PRIMI

Please choose one dish

Chicken liver pate’ with grilled ciabatta and horseradish
Fegatini di pollo con rafano

Pan fried scallops with eggplant purée and spicy ‘nduja crumbs
Capesante con melanzane e ‘nduja

Zucchini flowers with ricotta and truffle, zucchini purée and macadamia
Fiori di zucca al forno con ricotta e tartufo

SECONDI

Please choose one dish

Ravioli of stracciatella cheese and basil, with eggplant and tomato
Raviolo di stracciatella e basilico, con melanzane e pomodorini

Steamed snapper fillet with heirloom tomato and spicy tomato broth
Filetto di dentice con pomodoro piccante

Wagyu beef tri-tip (Mbs 5) with baby cos, bagna cauda and marinated egg
Cimalino di manzo con lattuga, bagna cauda e uovo

Main course served with roast rosemary potatoes and mixed leaf salad

DOLCE

Please choose one dish

Vanilla pannacotta, peach compote and nectarine syrup
Pannacotta alla vaniglia con pesche

Tiramisu’ with Savoiardi biscuits dipped in coffee
Tiramisu’ with Savoiardi

Balla Sharing Feast

Download Balla Sharing Feast Menu in PDF

$115 - 4 courses chef’s menu

($160pp inclusive of 2 hours beverage package)

ANTIPASTI

For the table to share

Fresh cheese with pickled artichokes

Salumi misti

Olive miste

Seasonal pickled vegetables

PASTA

For the table to share

Potato gnocchi with spanner crab, broccolini, chilli and garlic
Gnocchi di patate alla polpa di granchio e broccolini

Ravioli of stracciatella cheese and basil, with eggplant and tomato
Ravioli di stracciatella e basilico, con melanzane e pomodorini

SECONDI

For the table to share

Wood grilled Yamba prawns with snow peas, radish and lemon
Gamberoni con taccole, ravanelli e limone

Lobster tail with pea purée, eschalot dressing and pea sprouts
Coda di aragosta con piselli e scalogno

Traditional 800gr Florentine T-bone
Fiorentina alla griglia

Main course served with roast rosemary potatoes, mixed leaf salad and caponata

DOLCE

Please choose one dish

Tiramisu’ with Savoiardi biscuits dipped in coffee
Tiramisu’ with Savoiardi

Burnt Italian merengue, blueberry mousse and white chocolate torta
Meringa bruciata, con mousse ai mirtilli e torta al cioccolato bianco

What's On

Valentine's Day at The Star

Celebrate Valentine's Day at Balla with a special 5-course dinner menu.

Express Lunch

​Enjoy an amazing express one-course lunch from just $19.

Pre-Theatre Dining

Check out Balla's pre-theatre menu and enjoy a delicious Italian meal before your show (available for evening sessions).​

Balla Organic Menu Mussel Pasta

Check out Balla's new organic menu. Balla is open for lunch Monday - Friday.

Absolute Rewards

Discounts at our selected dining venues and accommodation.

Team


 

Stefano Manfredi

Stefano Manfredi Stefano Manfredi has influenced the way we eat since first opening The Restaurant Manfredi in 1983 (Three Chefs Hats from 1993). 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. Throughout his career, Stefano has also written frequently on food and cooking, published four books the most recent ‘Stefano Manfredi’s Italian food ‘ released November 2013, presented master classes, made local and international television appearances, hosted cooking tours in Italy and remained 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 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 worked with Stefano Manfredi since that time.

 


 

 

Francesco Mannelli

Sous Chef

Born and raised under the Tuscan sun, Francesco took a decisive likes to the chef’s whites from an early age. A fter completing his study courses, he went on to train at the iconic "Cantinetta Antinori", working for wine maker and producer “Marchesi Antinori”. His professional chefs career kick started back in Florence, back in 1996, where he went on to work for some of the city’s most awarded and renowned Restaurants and hotels. In 2008 he then decided to make the long move to Australia, and when in Sydney, he went on to develop his culinary skills and abilities under the celebrated Chef Peter Doyle at Est and subsequently at Bistrode CBD, where he took on the position of Sous Chef under Head Chef Jeremy Strode. Here is where Francesco had the opportunity to be exposed to different cuisine styles and techniques, and eventually went on to develop his own new palette of flavours, all including a fusion of “rustic Tuscan cucina” combined with a more modern new age Australian touch, all with a delicate and contemporary flavour freshness. His long term friendship and collaboration with Balla Head Chef Gabriele Taddeucci also meant their careers did cross path over time, and once the opportunity to start something new with Stefano Manfredi came about, he went on to open Osteria Balla Manfredi at THE STAR. Francesco has been an instrumental part of the Balla team since the very beginning and to these days, he is still a key component not only for the kitchen team, but for all of the management. Always very attached to his Florentine’s roots, he will always try to add his very own touch of Tuscany onto the Balla’s menu.

 


 

 

Piero Fonseca

Sommelier

Piero advanced to Sommelier at Balla after 16 months in Australia under the watchful eye of Stefano, a fitting progression for Fonseca who grew up on a winery outside of Florence. Fonseca developed his knowledge of viticulture before the age of 18 as he assisted his father each summer during harvest on their family vineyard, Petreto. He joined his father in the cellar making several different varieties and his love grew over the next seven years as he presented the wine at Italian wine shows including Vinitaly. Petreto was awarded at international wine shows in the USA and Spain, including third amongst all participants at Spanish Vinoble in 2010. Wine wasn’t always Fonseca’s intended career direction, who graduated from the University of Florence in 2012 with a Bachelor degree in Criminal Law. A profession he now recognises will not be pursuit, the study has taught him personal discipline and many transferrable life skills. During the six years of study, Fonseca continued his hobby, broadening his knowledge of wine by attending master classes, peer winery tastings and also spent the summer of 2006 working in the wine industry in London. Since arriving in Australia, his passion for wine and the hospitality industry has thrived under Stefano and the Balla family. Inspired and honoured to be working with such experience, Fonseca will continue to deliver a unique all-Italian wine list at Balla, with an eagerness to import some of his father’s wine to treat Balla guests.

 

Functions

Private Dining at Osteria Balla Manfredi


Balla's functions and private dining menu by Stefano Mandredi’s is inspired by his vast knowledge and love for the traditional regional cuisine of his homeland, Italy, and his passion for simple dishes cooked with sustainable seasonal produce.

Treat your guests to exquisite Italian cuisine served in a beautifully designed light filled space, surrounded by stunning harbour and city skyline views.

The restaurant caters for 120 guests in the main dining room with the option to have a small stage area suitable for up to 80 guests with a speaker. Balla also has a lovely private dining room with natural light that can be mostly closed off from the main dining room, for up to 20 guests on one table.

Whether it’s a cocktail party, corporate dinner with a speaker or a staff celebration, Balla is a good option to consider for your upcoming event.

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