For one evening only, Pendolino steps beyond the restaurant into one of Sydney’s most extraordinary heritage spaces.
On Saturday 30 May, the Strand Arcade opens after dark to the public for the first time in its 135-year history, transformed into a spectacular long-table dining setting curated by Chef and Proprietor Nino Zoccali during Vivid Sydney.
Beneath the soaring glass dome and neo-classical grandeur, guests will gather at one grand communal table for a dinner shaped by provenance, craftsmanship and the finest NSW produce for an immersive Vivid Sydney dining experience.
At the heart of the evening is a showcase of the Royal Agricultural Society of NSW (RAS) Sydney Royal Medal Winning produce. Each course will be paired with premium wines and guided by MC Simon Marnie.
Drawing on decades championing Australia’s leading growers and makers, Nino brings his signature Italian-influenced perspective to a menu created exclusively for this one-off occasion. A rare opportunity to experience the Strand Arcade after hours as Vivid Sydney transforms the city outside – through beautifully curated food, exceptional wine and conversation.
Elegant yet immersive. Intimate yet monumental.
Date: Saturday 30 May 2026
Time: 7-10pm
Tickets: $325 per person
About the Chef – Nino Zoccali
Nino Zoccali is an acclaimed chef, restaurateur and cookbook author, and the creative force behind The Restaurant Pendolino – a Sydney dining landmark in The Strand Arcade since 2008. Known for his long-standing relationships with Australia’s finest producers, he is a respected national olive oil judge and passionate advocate for super-premium ingredients. His deep knowledge of Italian food and wine informs both his cuisine and his acclaimed contributions to leading food and wine publications.
The Menu
Arrival Canapes
Tathra Rock Oysters
The Oyster Barn House Smoked Angasi Oysters
Yumbah East 33 Rock Oysters, Green Lip Abalone, Mussel Bisque Hot Sauce
Slowbread Roseville Fig & Walnut Sourdough, Hunter Belle Ash Briebelle
Aquna Smoked Murray Cod Tartlets, Aquna Murray Cod Caviar, Finger Lime
Mandole’ Almond Beetroot Crisps, Sicilian Purple Cauliflower
Bread Course
Slowbread Roseville White Sourdough served with
W2 Hardy’s Mammoth EVOO
Mandole’ Almond Cream
Hunter Belle Swiss Brown Cow Butter
First Course
The Food Farm Chicken & Egg Pasta Agnolotti, Chicken Neck, Feet & Bone Reduction, NSW Black Truffle, Chicken Skin
Main Course – Served to Share
Kai Hot Smoked Snowy Mountain River Trout, served warm in Guazetto with Southern Highlands La Ratte Heirloom Potatoes, Braised Leek Hearts, EVOO – W2 Olives, Hardy’s Mammoth EVOO, NSW Sea Succulents
Food Farm Whole “Ossobucco” Slow Cooked in Orange Pinot Noir & Sweet Fennel Sauce
Sides
Hunter Belle Farm Milk, Cream & Butter Potato Gratin, Robertson Sebago
Roasted Sugarloaf Cabbage, Garlic Sage Butter
Silken Braised White Beans, W2 Hardy’s Mammoth Extra Virgin Olive Oil, Golden Bundarra Capocollo/Salsiccia
Dessert
Mandole Almond Milk Custard, Almond Butter, Riverina Quince & Pear in Botrytis, Strand Nut Shop Vienna Almond Crumble, Lily’s Hunter Valley Honey