Sonny has changed their model following the Corona shutdown. They still allow some takeaways, but are now operating as a full service bar/restaurant which reduces their ability to provide takeaways.
Now it’s a highly personalised dining experience for just 10 people (tables of 2 only), book in advance, set menu and plenty of time to relax. (Or you can drop in with no reservation between 4pm and 6pm or order take away.). It’s a whole new world – the only thing the same is the warm, ebullient welcome.
Sonny has been established by Matt Breen who was formerly at nearby Templo. This tiny bar and eatery in Hobart’s CBD opened to the delight of locals who are looking for interesting libations selected by Alister Robertson to accompany Matt’s Italian influenced food.
Sonny has been a hit since the night it opened with Matt pumping out dishes with little more than a couple of induction stove tops, Alister serving drinks (often out of magnums) and keeping the vinyl turning on the player just inside the door.
There are a few tables and a long bar that morphs into the kitchen at the far end of this interesting space. It is very narrow but this leads to a feeling of belonging and the high ceiling adds volume to the space.
There are always two or three pasta dishes so you can either come in for a glass of wine and a snack or two or you can settle in for the evening with a bottle or a magnum and eat your way through the menu while enjoying the music and the conversation.
The menu is currently fixed, however the dishes cover a range of textures and flavours. The photo above is house-made ravioli filled with goat curd with a thyme and hazelnut butter sauce, which was delicious.
We also ate pork cotoletta with braised white beans, prosciutto toasts with whipped goat curd and white anchovy on very good focaccia (made by Dino The Bread Guy), confit tuna and cucumber, Cos with egg sauce, cannoli and crudités to begin with – a very generous feast of small plates not in this order!).
A bottle of natural wine made by Owen Latta from Lattavino called Dexterous Contact Gris (skin contact Pinot Gris with no added sulphites) is a wonderfully flexible wine with a meal of many dishes and flavours but unsurprisingly especially good with the cotoletta. Owen describes his wine as unfined, unfiltered and untinkered and made from grapes grown using organic principles. The lack of sulphites in the wine made it alive!
Street: 120a Elizabeth Street
Town/Suburb: Hobart, 7000
Phone number: No phone
Opening hours: Opens 4pm Thu – Mon
No reservationsDisclaimer: Some of the wines served at Sonny have been supplied by our associated business Living Wines.
You can find out more about Sonny by clicking on the link below: