The “Milano da bere” has landed in Sydney. On the corner of George Street and Bond Street, Bar Allora has just opened with a clear intent: to bring the swagger and sociability of 1980s Milan into the centre of Australia’s biggest city.
Bar Allora: An Unmistakably Italian Atmosphere
Bar Allora is backed by two groups: Accor’s Table For and The Maybe Group. “Ten years after opening Maybe Frank, we wanted to return to our roots and offer a genuinely Italian experience,” said co-founder Vince Lombardo. “Bar Allora brings together the energy, culture and connections at the heart of Italian hospitality, serving authentic flavours in a modern, joyful way. Every detail has been designed to feel lively, warm and distinctly Italian.”
A Day-To-Night Format
The venue runs from morning until late, shifting its offer as the day unfolds. Breakfast is built for both quick stops and slower starts, whether at the counter, at a table or to go. Espresso takes centre stage, alongside classic cornetti. Those after something savoury can choose from panini and a frittata served with burrata and salsa verde.
Lunch moves into spaghettoni and agnolotti, with one purposeful detour from the Milanese template: a Japanese wagyu tagliata. As the sun drops, aperitivo begins, with small plates like fried eggplant and baked ricotta, plus twists on familiar cocktails — including the Americaniello and the Allora Negroni. The Americaniello is mixed with Campari, red vermouth, mango soda and Australian myrtle liqueur; the Allora Negroni combines gin, Campari, oloroso sherry, pandan and pineapple.
Later, the night leans into desserts like coffee cream, bottles of wine, and drinks such as the Pistachio Grasshopper, made with salted pistachio cream, as well as a Shakerato finished with brandy.
Italian Cooking Built on Contrasts
“For me, Italian cooking is built on contrasts: elegance and comfort, sophistication and soul,” said Apulian chef Rosy Scatigna, speaking about Bar Allora’s dishes. “We took those foundations and translated them into a contemporary rhythm, so guests are served something that feels familiar and new at the same time.”
Images courtesy of Bar Allora
