Chef Orazio D'Elia is opening a new trattoria in Rushcutters Bay, Sydney, taking over the former Marta Space [3].
The expansion marks a significant step for D'Elia as he moves beyond his established pizza and patisserie concepts to create a space that reflects his personal history. By centering the menu on his roots, the chef aims to bring a specific Neapolitan childhood influence to the Sydney dining scene [3, 4].
The new establishment will offer a menu inspired by the chef's upbringing in Naples, including a platter of mini pastries [1, 2, 3]. This project represents a broader effort to expand the culinary brand that already includes a pizza venue at Bondi Beach and a pasticceria in Alexandria [4].
D'Elia linked the opening to his long-term professional journey. "Bella, I'm so excited," D'Elia said. "This is a special one. Fifteen years ago, when I was appointed chef..." [3]. He said that the time elapsed since that appointment—15 years [3]—has led to this current venture.
The choice of Rushcutters Bay for the trattoria allows the brand to establish a presence in a new neighborhood while maintaining its existing footprint in other parts of the city [3, 4]. The transition into the former Marta Space provides the physical infrastructure necessary to execute the chef's vision of a traditional, yet modern, Italian eating experience [3].
“"Bella, I'm so excited," D'Elia said. "This is a special one."”
The opening of Da Orazio Trattoria signifies the diversification of Orazio D'Elia's business model from specialized outlets—such as a dedicated pizzeria and a bakery—into a full-service dining experience. By leveraging his personal heritage and established brand recognition in Sydney, D'Elia is attempting to capture a wider market share of the city's high-end Italian dining sector.
