The Garden
The herbs come from Collaroy, from the garden Antonio’s mother still keeps. The eggs come from her chickens. The kitchen cooks what the season gives it.
Modern Italian, since 2007
Alexandria & Darlinghurst
Verde sits on the corner of Stanley and Riley Streets in Darlinghurst, inside a sandstone building from 1889. The kitchen opened in 2007. The pork shank ragu has been the best-seller since day one. It braises for five hours. In July 2026, a second venue opens in Alexandria with seven-metre ceilings and supercars in the dining room.
Learn Our StoryOn the corner of Stanley and Riley, inside an 1889 Italianate building. Sixty seats, white tablecloths over butcher paper, Calabrian family photographs on the walls. The food has barely changed since the doors opened.
Discover Verde DarlinghurstOn the corner of Collins and Bourke. Six metre ceilings, a six metre bar, a hundred seats under the trees. Lunch through the week. Private functions after dark. Italian cars behind the rope.
Discover Verde AlexandriaThe herbs come from Collaroy, from the garden Antonio’s mother still keeps. The eggs come from her chickens. The kitchen cooks what the season gives it.
The menu is modern Italian. Pork shank ragù, slow-cooked for five hours. Crispy-skin snapper with gremolata on pappardelle. Potato and parsley fritters from his mother’s recipe. Most of it has been on the menu since 2007.
Antonio collects two things: Italian cars and vintage Italian posters. The posters line the walls in Darlinghurst, unchanged for years. The cars rotate through Alexandria, behind the rope, season by season.
A private room above the Darlinghurst restaurant. Sandstone walls, one long table, weddings and birthdays and quieter nights, twenty years of them.
The Italian way.
Long lunches. Real conversation. No rush.