Taking a break from their jobs in Sydney fine-dining restaurants, Cassie and Matt Bugeja packed up their lives into a campervan and spent six months roving Europe.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The place they found themselves coming back to was Italy, Sicily in particular.
The pair were drawn to the shared style of dining, with local, fresh ingredients turned into small dishes that can be had as a snack throughout the day.
Returning to Australia, the pair worked through a number of Sydney establishments, most recently for Matt at the Dolphin Hotel and for Cassie at Monopole, but decided to head south to Wollongong.
The plan was to always have a permanent set up, but with the uncertainty of COVID, the pair decided to hold off and instead run Ain't Nonnas out of the kitchen of The Throsby wine bar.
When the potential to move into the newly renovated 83-85 Market Street came up, the couple decided to take the plunge.
The space begins with a sunken courtyard off Market Street and heading through glass doors into the interior, the dining room has a post-industrial feel with a raised central bar and an exposed, open kitchen.
"We wanted a space that could flip easily into doing other things," Mrs Bugeja said.
The fit-out, combined with the Bugejas travels through Italy, has delivered an all-day dining concept that embraces its location in the professional end of the CBD.
Starting the day will be a Roman-style bakery with house-made pastries, topped focaccias and coffee from Canberra roasters Ona Coffee.
"No eggs Benny or avocado on toast," Mrs Bugeja said.
Lunch is a counter-top affair, with a small range of salads, house-made pasta and seasonal soups.
"Who doesn't want a minestrone and a glass of red in the middle of winter?" Mrs Bugeja said.
For those who are able to clock off a bit early, the afternoon will involve a snack menu that pairs with the succinct wine list before dinner brings out the full menu.
"Come the afternoon you'll be able to have a glass of wine and an arancini before dinner," Mrs Brugeja said.
For dinner, the opening menu includes three pasta dishes - bucatini carbonara, cavatelli verde and casarecce eggplant ragu - and two mains, a fish in butter and herbs and pork saltimbocca.
Much of the menu that isn't made in house is sourced from local suppliers, including Harley & John's Seafood and Leisure Coast for fruit and vegetables.
The wine menu is as tight as the food, with two whites, two reds, one rose and one skin contact, all by the glass. In future, a "special occasion" wine will be added.
"All the wines are very approachable but if you want to come in and have a nice Barolo, you will be able to," said Mrs Bugeja.
Ahead of opening, Ain't Nonnas has hosted a soft launch for friends and family, with the restaurant open to the public from April 20.
The Illawarra Mercury newsroom is funded by our readers. You can subscribe to support our journalism here.
Sign up for breaking news emails below ...
