Brunch at Nico Osteria – Gold Coast

Nico Osteria BarLocated in the Thompson Hotel Nico Osteria is a restaurant that pays attention to detail. From the perfectly lit dining room, open kitchen, just rustic enough appeal for an osteria to the beautiful tile floor and great service.  Not a surprise as this is a One Off Hospitality Group restaurant (think Avec, Blackbird, Publican, The Violet Hour). Just being in the space was wonderful although I suspect brunch is much more laid back than dinner.

The rustic Italian dishes are seafood focused – whole fish, mussels and crudo. The brunch menu continues this theme with lobster, oyster, crab and clams. I inquired about tea and our server came over to “discuss” what I would like. I appreciated the thought that he put into finding just the right tea for me. We settled on wonderful almond tea, the green almondine.

Another suggestion we took was the Meyer lemon mimosa. There are times I feel it is a shame to ruin perfectly good champagne with juice but the freshness of the juice complemented the sweetness of the bubbly.

Nico Osteria Meyer Lemon MimosaAlong with the requisite latte order we were ready to dig into brunch.

Nico Osteria LattePastry Chef Amanda Rockman delivers a warm flaky Cornetti (croissant) served plain, ham and provolone or chocolate.

Nico Osteria Individual CornettiThe escarole and gem lettuce salad is equal parts fresh and crunchy and richly decadent with a drizzling of creamy dressing and chunks of avocado coupled with chopped cara cara orange, slices of spicy pepper and topped off with Sicilian pistachios.

Nico Osteria Escarole and gem lettuce saladThe fluffy soft-scrambled eggs were perfectly creamy. The caper topped  peperonata was served with toasted focaccia chock full of green olives along side a healthy serving of prosciutto.

Nico Osteria Soft-scrambled eggs  I fell in love with the focaccia, here’s a close-up:

Nico Osteria FocacciaThe Salone Nicco right off the dining room looks like the perfect spot for a quick cocktail or night-cap. I will be returning soon to experience the dinner side of things.

What do you think?

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