Baccomatto Osteria 162-164 Barker Street, Randwick, New South Wales 2031

"The interior decoration is very good, and I like it very much. The shopkeeper looks very sincere and will treat you warmly. But the taste really doesn't suit me and my friends. So that we didn't finish it in the end. But the boss directly expressed his dissatisfaction with us at the close. She said that we didn't finish it, which made her not like it. But it's entirely up to the customer's will if he doesn't finish eating. I have already bought the food. Can't I decide my stomach yet?"

"Updated review after second visit: I went back after being amazed by the awesome customer service and brilliant food. Was let down unfortunately. The service went downhill and as much as I was going to work my way through the menu trying everything, now I'm reconsidering. Yes the food is amazing but even if getting take-out. Still would have liked not to be talked down to, left a sour taste in my mouth. Food was still amazing but being told it'll be 5 mins (I didn't ask how long - that information was given because he wanted to) then waiting 20 mins wasn't the best. I thought it was amazing that it could be ready in 5 but trusted what he said. Asking a simple question like "is there cutlery in there please " & being told "if you ask for cutlery, I put it in there." Then turning around in a huff saying he'll go back and get it. It was a few steps, so I went to the door to meet him (to save him an extra few steps). Still thanked him and received an almost angry "thanks" back in response. Not sure what I done to get on their bad side but I don't like it."

"Do hospitals really make people hungry? Seems that every hospital now is surrounded by more pop up eateries than a Bangkok highway. Most aim directly for the middle palate (where flavour goes to be moderated). Apparently, people under the stress of ill health will pay whatever. This place has the look of a 90s 4 Star hotel lobby, with the hard, unstable bentwood chairs of a (fake) French cafe. But the meals are a cut above the lobby vibe, and the service is great. The artichokes may have been baked, but it's ancient history, and we're not fresh. The pizza fared way better, with the double cooking method actually works well. The salad is on point and well dressed. The ravioli is genuinely mediocre. The pasta is okay, well cooked...but the sauce let's it down like a slashed tyre. Bland, thickened goop with all the character of a fluorescent light. Mushroom sauces are so readily flavourful. Fresh thyme, roasted shrooms in garlic, butter and white wine, reduced to a demi glace, yummy. These places become a wonderfully reliable canteen to the area they serve. With a little effort, this place could rise above the pack."

"Great service, warm, friendly and professional. On the other hand, the food was pretty average. The steak was cooked to medium rare but it was quite tough, and pork belly was way too salty. Grilled greens were amazing tho"

"(3.5 stars) Having had a memorable meal of interesting Italian eats at the original Baccomatto Osteria in Surry Hills, I came to the relocated Randwick restaurant with high expectations. While atmospherically the new restaurant feels quite similar—it’s also located at the bottom of a medium density tower with the same marble bar and concrete minimalism—it’s a very different dining proposition. Arriving during aperitif hour (5-6pm) we scored good dirty gin and vodka martinis ($15/each) accompanied by a tray of snacks. The martinis were stirred rather than shaken, with ice first put into the glass to cool it down nicely. They were both well-balanced, enjoyable drinks against crisp focaccia, Italian mortadella and a melange of olives. The burrata con Panzanella ($22) felt pricy for the size and under-seasoned. It’s plucked from a short list of common Italian entrees: arancini, carpaccio, polpette, prosciutto and calamari fritti. While made in house, the pastas also fail to stray far from the expected. Small silky gnocchi were enjoyable (if not earth shattering) against a tomato-based pork and fennel sausage ragu in gnocchi con salsiccia al finocchietto ($30). Spinach and ricotta ravioli were toothsome and sufficiently thin in ravioli con burro al porcini e funghi ($32), a light brown mixed mushroom and porcini butter. Focaccia al rosmarino ($7) delivered four squares of crisp flatbread glistening in oil, not ideal for dipping but the saucing didn’t really inspire a need to scrape it all up anyway. I suspect the proximity to the hospital has morphed Baccomatto into a homely spot that delivers simple Italian food quickly to those on short dinner breaks, and thus it might speak more keenly to those diners."