Icebergs owner and restauranteur Maurice Terzini has launched a joint venture with his son, Sylvester Terzini, in the form of a casual yet refined Italian-inspired wine bar and deli named Snack Kitchen.

Slotting into a corner space along the food trail of Macleay Street in Potts Point, Snack Kitchen combines Maurice and Sylvester’s passion for artisan produce and simple pleasures, blending culture, cuisine and family in a relaxed format.

Snack Kitchen offers a laidback approach to drinking with a menu of aperitivos, wines and cocktails, paired with a food menu made up entirely of small plates with an emphasis on local producers.

“A kitchen of simple ingredients, but rich in flavour,” says Maurice. “After steering some big ships, I feel as if I’m going back to the start of my career with a simple concept, it’s coming full circle.”

Drawing on inspiration from their own childhoods and cultural upbringing, the father son duo say that their similar tastes and cultural journeys have influenced everything from the casual nature of the venue to the simple food and drink offering.

Snack Kitchen cocktails

Speaking to Bars and Clubs, Maurice explained the minimal approach.

“Snack Kitchen offers quality driven product that has the same values as some of the other outstanding restaurants in Potts Point. Snack Kitchen is all about eating, drinking and spending time with friends and family, creating an environment that promotes the social role that food provides in our life.

“Part of our values and mission statement was to curate a lo-fi model in all aspects, from the food, drink, service to the venue itself. Quality is always a given for us and it’s exciting to focus on simple techniques, almost as if you are eating at home, while delivering quality ingredients and value.”

Sylvester added: “After all these years of working with my father and legendary small venues such as Napier Quarter Vintages with Patrick Sullivan, it’s so exciting to bring this knowledge into Snack Kitchen. After all, quality should always be a given.”

Designed to be enjoyed as a snack to accompany a digestif, or multiple plates to be shared among friends, the small bites include simple snacks such as olives and anchovies, paired with a selection of meats, cheeses, and piatto di mezzo dishes.

Accompanying the menu of fine food sourced from artisan producers, the wine list also highlights Australian craftmanship with a monthly rotation of suppliers, and a selection of classic cocktails that honour Italy’s distinct drinking philosophy.

Snack Kitchen

While Maurice speaks about the importance of quality and simple luxuries, the overarching approach is centred around low-fuss visits and what he hopes his customers will take away from their experience.

“[I hope our customers will feel] a sense of engagement and fun with loved ones, knowing that simplicity can be the greatest quality there is.”

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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