Paying homage to its cross cultured roots Mosto welcomes a global affair of hospitality heavyweights. To kick things off on Thursday April 6, Stefano De Caro from Cicerone Sydney will be cooking alongside Mosto Executive Chef Lorenzo De Petris. The pair have been good friends for some time, after moving from Italy to the fast-paced Sydney restaurant scene.
The event itself will not only be a reunion for the two, but a celebration of traditional Roman cuisine. The two chefs, weaving together Roman classics with local produce including a babi guling carbonara, deliver a menu not to be missed. “I met Stefano at Cicerone years ago in Sydney, I fell in love with his culinary vision and personality straight away. The main objective of the night is that it feels fun, for both us and for the customers. We came up with a cucina Romana inspired menu, incorporating our usual Mosto twists that lean into the island’s incredible local produce, along with some staples from Cicerone that couldn’t miss a spot on the menu,” says Lorenzo.
In contrast, Saturday April 8 will throw a spotlight on the world of natural wine, with globally celebrated winemakers the Gut Oggau family. Hailing from Austria, Stephanie and Eduard will make Mosto home for the night, showcasing the experimental natural wines for which they have amassed a reputation for. “You will be able to drink their brand new vintage with the faces themselves,’’ says Federico Sirito Wines will be available by both glass and bottle, to be enjoyed alongside a classic Mosto menu and music by good buddy Get The Gat.Both of Mosto’s April events are expected to sell out fast, with table bookings now available.