Osteria Morelli
Osteria have always been a staple of Italian dining culture. Back in the days, it used to be a place serving wine and simple food... In the last 30 years, with the introduction of the slow food movement. Osteria got a relevant role in the Italian dining scene. Emphasis shifted to food made with local produce, short menus and specialties such as house made pasta, served to share in the middle of the table.
Led by Martin Morelli. Martin Morelli grew up in Bergamo, Italy and completed the strict Scuola Alberghiera in San Pellegrino Terme before traveling across Italy working and dining in many acclaimed restaurants. Since moving to Australia he has held senior roles at various notable NSW eateries including Sydney’s Uccello and Byron Bay’s Beach Byron Bay...
