The Restaurant
Five metre ceilings, polished epoxy floors, a five metre bar. More than two hundred seats inside and on the terrace. Open for lunch. Available for private bookings and events.
Alexandria
Modern Italian,
with room to move.
Five metres of ceiling. One hundred years of recipes.
Café by day.
Events by night.
Verde’s second venue is open on the corner of Collins and Bourke. Restaurant on the corner, café beside it. Led by Chef Davide, Verde Alexandria brings traditional recipes from Italy to a contemporary new setting.
Book a Table
Four spaces. One kitchen.
The café runs through the week, open to the street. The restaurant opens for lunch, then transforms into a private events space by night.
Meet Chef Davide
Davide Rebeccato is head chef across the caffè and the restaurant. He took a Michelin star in Rome, then cooked through the UK, the Caribbean and India before Sydney. Simple, seasonal food. Pasta, plenty of seafood. Traditional, with a modern twist.
The Caffè
Next door, with its own entrance. Coffee, pastries, panini. An Italian deli on the corner. Open Monday to Friday.
The Terrace
A hundred seats on the corner of Collins and Bourke. Part of the restaurant. Available for events.
The Collection
A revolving display of super & classic cars inside the restaurant, kept behind the rope. Ferraris, Lamborghinis, classics and customs. The one stop where they are.
What’s Cooking
Modern Italian kitchen, seasonal menu. Five-hour slow-cooked pork shank ragù. Crab spaghettini, nineteen years on the menu. Zucchini flowers with saffron butter. A menu built over nearly two decades, with seasonal specials that continue to evolve. Dressed with red wine vinegar from Collaroy, made in the garage for more than thirty-five years and still going.
Private for You
After lunch, the doors close and the room transforms into weddings, launches and invite-only evenings. A hundred and fifty seated in the dining room and two hundred and seventy-six standing, a further hundred and twenty on the terrace, and five semi-private rooms from sixteen to ninety guests. Tell us the date.
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