Popolo Italian Kitchen & Bar
Adding an Italian flavour to South bank’s river bend pocket is Popolo, a slick restaurant and bar with stunning city views and a regional menu of dishes designed for sharing.
Here the contemporary setting is complemented with warm rustic touches like rough barrels, planter boxes, wall art, continental waiters and a leafy courtyard for al fresco dining and drinking.
On the menu, expect to find starters such as piatto di antipasti for 2, melt-in-the-mouth smoked eye fillet Carpaccio, Arancini (tomato and taleggio risotto balls), house made pane, carpacccio and polpette (pork & beef meatballs).
And the small selection of pizzas here are the real thin-crusted deal with choices including Pancetta, Bressola and seasonal funghi-based Foresta.
Condoviso (mains to share) include the popular house made gnocchi di ricotta,whole-baked market fish with salse verde, braised Victorian lamb shoulder, risotto, spaghetti wih mussels, clams, chilli, garlic and tomato or the piece de resistance – Popolo’s Suckling Pig – free-range Kingaroy suckling pig with spiced apple and peach compote and anchovy sauce. (This comes in portions for 2, 3 or 4).
Mains can also be supplemented with Insalata (stagione, alle pere e zola or di barbietole), pane or veges like baby chat potatoes with rosemary and garlic or broccolini with roast almonds and butter.
In true Italian style wine comes Al Bicchiere (by the glass) or carafe with a well-priced compact selection that is a mix of Italian and Australian; similarly with the beers there’s a 50/50 split. Or take another traditional route and order a pitcher (serves 3) of Aperol Spritz, Pimms or La Passeggiata. For cocktail fans try the White Rose Bellini, Popolo’s Bloody Mary, Campari-based Campelmo or Martinis every which way.
The wine list is extensive, supplemented by Apperitivo and Digestif, Vino Dolce, Spumante and Champagne, and also features an excellent selection of Italian, Oz and NZ varietals. If in doubt go for the Girlan, a pinot-noir style drop from 2012, which goes down well with everything on the menu.
Dolce (desserts), meanwhile, are more than well worth saving room for - think Zeppolato al Chocolato (chocolate donuts dusted in orange sugar with pistachio crumble and delicious basil pesto gelato) or Popolo tiramisu - that go down perfectly with a Carlo Pelegrino Passito (Italian dessert wine).
Must do Brisbane was a guest of Popolo
Popolo Italian Kitchen
3 Sidon St