Bar Lettera is North Sydney’s Italian Hidden Gem
Italian, but not as you know it, and all the better for it.
Tucked inside the Citadines Walker hotel, Bar Lettera feels less like a headline-grabbing opening and more like the kind of place you hear about through a friend who “knows a spot.” It’s understated, a little bit unexpected, and very quickly becoming one of those venues locals quietly claim as their own.
At the centre of it all is chef Ryan Perry, whose background at Sydney heavyweights like The Bridge Room and Momofuku Seiobo is evident. The menu leans Italian at its core, but there’s a distinctly Australian looseness to it. It’s less about tradition for tradition’s sake, more about what works on the plate.
Start with the bread (we promise you won’t regret it). From there, the pastas carry the menu, balancing comfort with just enough edge to keep things interesting. Think rich ragus, seasonal touches, and textures that land exactly where they should. And then there’s the tiramisu, a must-order, no overthinking required.
The space, designed by Jordan Design Studio, follows the same line. Clean, warm and pared back, with subtle references to North Sydney’s artistic history, it’s set up for both quick stops and longer dinners without feeling overly formal. You could drop in for a quick glass of wine or settle in for a long dinner, and either way, it works.
The drinks list follows suit, European wines sit alongside Australian bottles, echoing the menu’s cross-continental approach, while cocktails bring in quiet references to Australian creativity without veering into gimmick territory.
Bar Lettera is the kind of place you return to, not because it’s loud about what it’s doing, but because it gets the details right. A hidden gem, in the truest sense.
Why we love it
Bar Lettera keeps things understated. Tucked inside the Citadines Walker hotel, it’s the kind of venue you’re more likely to hear about than stumble across. The menu led by chef Ryan Perry leans Italian, filtered through a distinctly local lens, less strict tradition, more instinct. Pastas lead the way, built on depth and restraint, while the room follows suit with warm, minimal, and designed for anything from a quick glass to a long, slow dinner.
Our pick
Start with the bread, then move straight into the lamb ragu pappardelle. Finish with the tiramisu: it’s a non-negotiable.
