THE ITALIAN DREAM

The Italian Room’s almost hidden facade on The Strand in Dee Why is simple, uncomplicated and personal. These are just a few ways of describing the level of service boasting genuine human interaction, with the team from The Italian Room, who strive to be a vital link in the community serving up delicious food.

words and photography by: patrick blacker


It is headed up by two well-seasoned hospitality professionals; Santo Manuele previously an owner / executive chef at Stella Blu, and business partner Seetha Brewster who looks after the Front of House, previously of Grand Pacific Group and ‘La Perla’ in Gladesville

As you walk inside, the sight of barren concrete slab tables, a rustic wine cellar and the warm, wood fired oven set the scene for a culinary sight to behold. If the weather’s nice, sit outside under the heaters on one of the rustic timber tables, overlooking the crashing waves of Dee Why beach. Since its inception in 2017, The Italian Room has satisfied the taste buds of many locals with their authentic Romano style pizzas created by Santo and head pizzaiolo Francesco Draghi, using only the best imported specialty flour and yeast taking 48 hours to proof before cooking at 380 degrees. Our favourite pizza is the Quattro Formaggi, with fior di latte, gorgonzola, ricotta, parmesan, radicchio salad and candied walnuts, it’s delicious.

Santo and the team out the back have a number of signature dishes – including their chargrilled octopus, cauliflower purée, Italian dressing and Tomato Panzanella salad topped with house-baked bread and burrata. It doesn’t stop there either; their grilled tuna, with baby spinach, broad beans, peas and Italian dressing is to die for. The menu rotates seasonally and considering how tasty everything is, it’s safe to say there’s something for everyone at The Italian Room.

Truffle Season is another celebration of seasonal food from The Italian Room team. Sourcing foraged Tasmanian truffles, Santo and the team are creating a range of specials featuring a variety of premium, seasonal ingredients.

Their house made tagliatelle with enoki mushroom, cream, fried egg and shaved truffle boasts silky notes enhanced by pungent flavours from the truffle, a must try before the end of the season.

They’re also working behind the scenes on an exciting new project, one of Sydney’s most expensive and decadent pizza’s featuring freshly shaved Tasmanian truffle, set to grace the menu over the winter season.

If you haven’t already tried out The Italian Room in Dee Why, do yourself a favour and book a table now, or if take away your style, grab one of their $15 take-away pizzas and sit waterside at Dee Why Beach.

This is one restaurant on the Northern Beaches that you cannot miss.


9-11 The Strand, Dee Why | (02) 9984 0782 | www.theitalianroom.cafeleader.com