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Launched by ‘passionate Italian and famed Negroni enthusiast’ Raffaelle Lombardi, Conte is a multi-level, multi-purpose drinks and dining destination.
The venue opened on 2 April and is the younger sibling of Bar Conte in the city’s Surry Hills suburb, which claims to be the ‘world’s first’ dedicated Negroni bar.
Both venues are led by Lombardi and his partner and interior designer Victoria Hampshire.
Lombardi said: “I have dreamt of this concept for the past 10 years. The Negroni is, of course, my drink of choice and has been since I was a young man growing up in Sorrento on the Amalfi Coast. It’s the ultimate pre-dinner drink and pastime but there has always been more to Bar Conte in us.
“The venue’s popularity has completely blown us away, so the time felt right for a larger, ‘grown-up’ offering, realising the dream of a chic and contemporary dining and drinks space that we know Sydneysiders will want to visit as much as we do.”
The space features 130 covers, including a private dining room called the Negroni Room.
The bar is given precedence in front of the venue’s main staircase, with guests able to choose to sit in the restaurant dining area, on banquette seating, in bar pods for small groups or at the bar on stools.
Conte will offer a menu of more than 40 Negronis, as well as what its founders claim to be the ‘largest’ collection of Italian vermouth, amari and gin presented in one venue.
It will also offer a Negroni and Martini food pairing experience, presented by Italian bartender Enzo Tana.
Design accents include moss green tiles, green marble and deep brass, contrasting with a deep red-walled room. Wallpapers come from Milanese brand Fornasetti while seating is made in Sydney from Italian leather.
Hampshire added: “I have always been attracted to the intensity of deep green and brass. The moss green tiles and Verde Alpe marble complement the warmth of the parquetry floor and the deep-red walls adorned with rare posters, then we have the brass accents, a Victoria Hampshire Design trademark. These elements reference our home, hotels, life and travels in Italy.”
Food will be created by head chef and venue partner Steven De Vecchi, with the fine-dining menu being served from a green-tiled open kitchen. Example dishes include the Gambero Rosso tartare, lobster risotto, and duck breast with beetroot purée and crispy cabbage.
Lombardi and Hampshire concluded: “We wanted people to both feel and see the light when they visit Conte. When designing the space, we were focused on creating the right mood and atmosphere – an element that we believe is one of the most important in venues. Creating spaces that appeal to the senses and evoke emotions for the guests. Their experience within Conte should be memorable.”
For more bar openings, check out our roundup from winter.
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