Nico — Restaurant in Sydney

I booked Nicos restaurant to celebrate our wedding anniversary, my birthday, my wife returning from overseas and the end of our daughter's year 12 term. We were looking forward to it. Sadly, we were very disappointed. Whilst the food was good, the service was terrible. The restaurant was almost full, we being the last to arrive at 1845, and was very noisy. We received our mains more than 1 1/2 hours after we arrived, with only foccaccia in between. When I asked about some wine, the waiter said he would ask the sommelier to assist us. After 3 attempts to get the sommelier over, I gave up and simply ordered. There were a lot of people running around, checking laptops etc, but little attention to customers. They seemed quite disorganised. The worst part however was when we came to leave. On paying the bill, we were asked how everything was, so I was obliged to reply that the service was not good. We had just left the restaurant when Nico arrived, very aggressively: 'Did you ask where the hell is our food?' "No. My wife asked when our meals were coming as we had been waiting well over an hour" "Do you want your money back?' In astonishmenmt at the whole episode: 'No'. Nico, aggressively: 'Good Night'. We were astonished at his attitude. All he needed to do was to apologise that the service was not up to expectations and that they would do better next time. Needless to say, there won't now be a next time.

In reply to Nico's comment, in no way was my wife disrespectful to Nico's staff. The only disrespect was by Nico towards us on leaving, indeed aggression and gross disrespect, and as I pointed out in my review, no remorse for the poor service shown when we left the restaurant, and none in his response to my comment. I have never exoperienced such an attitude at a restaurant, and I am of good age and have travelled extensively around the world. All I can say is the management has no idea about how to look after customers and provide...

NICO Restaurant. Cammeray Square. Cammeray. This place has been open for only two weeks as at the time of writing this review. The way it is managed and the operation gives the impression it’s been around for years. Everyone knew their role. My observation was there was no evidence of stress from customers or staff. Eva the maitre’d and owner, with Nico the chef, handles the front of house and Nico the kitchen. This place works so seamlessly. The service is exemplary. We were served by Big Ben a young man so helpful and such class. Now the food. I will start by saying no matter what you choose it is exceptional. Presentation and taste - wonderful. Their model of menu is new to me. Quite innovative. You can have an entree of just one scallop or multiple. Mix it with a Sicilian cannolo filled with fresh smoked salmon as many as you like. Each portion is charged separately. What a great concept. We had a couple of scallops in a lemon butter combo, two cannoli and two Sfogliatella avocado with caviar. All shared dishes between my wife and I. Main we went for the Pork cotoletta with spicy Calabrian sauce and a side of crispy roast potatoes and I do mean crispy. Superb. We had to try the dessert, didn’t we? I believe you can always get an idea of the quality of an Italian restaurant by their Tiramisu. OMG. This is to die for. Never had a Tiramisu quite like this one. Buonissimo. Sooooo good. So there you have my honest appraisal of Nico at Cammeray Square. Price? Reasonable. You pay for what you get. If I could give this place 10 stars I would. Loved everything about it. We will return. Daryl and Dee...

Food excellent as was service and the restaurant looks fabulous, it was our third visit. I have acted for over 250 restaurants as a consultant over 40 years.Only one criticism, the wine list needs some cheaper wines on the menu. People need a choice , 6% of the wine was under $90. That means the average diner may be paying well over $100 per head for a drink when you consider a beer or a Prosecco first or a second bottle etc. On Thursday night there were less than 25 people in house— a real tragedy for such a great venue with a very different Italian menu that is so adventurous from some slightly and predictable other Italian menus. Most restauranters like Friday and Saturdays at full capacity, partially wrong in my experience. Those nights generally look after themselves, fill the restaurant up on Wednesday and Thursday also. Make non busy nights byo and charge $8 per person or $10 per bottle—- the real genuine customers that you really want won’t mind at all. I consider your repeat customers ( that come five or six times per year ) is less than 10%. With your great venue and, importantly, no parking problems, your repeat customers should be at 30%. Our rose was fabulous and the Margaret River Chardonnay was not worth $50 let alone $85. We will return and I hope my comments are valuable as I shout be coming to you five times a year but have been three times in two years. Good...