After a two-year hiatus, acclaimed Italian chef Matteo Vigotti has finally returned to Sydney fine-dining restaurant Seta. In 2020 Vigotti travelled to Italy for a quick birthday getaway. Subsequent lockdowns prevented the executive chef from returning to his rightful place in Seta’s kitchen. But the wait is finally over, and the Michelin-starred chef has finally landed back on Australian shores. 

The slick Italian dining room was opened in late 2020 by Veteran restaurateur Tonci Farac and brings a taste of la dolce vita to Sydney. Named after the word for silk, Seta has been spun from the finest of materials, from its superb multi-million dollar fit out to its multi-course menu, fashioned from some of the world’s most luxurious ingredients. We are proud to report that diners can enjoy an authentic Italian illy coffee in the surroundings of this already iconic restaurant. 
Executive chef Matteo Vigotti is a former Bocuse d’Or winner whose restaurant Novecento in Meina, Italy, was awarded a Michelin star in 2009. His contemporary menu focuses on classic Italian flavours, which are reworked with upscale ingredients and innovative culinary methods.

We recently sat down with Matteo to ask about the inspiration behind his current menu at Seta and his fondest memories of illy coffee.

Can you tell us about the inspiration behind your current menu at Seta? 
Unlike when I was working in Italy, the inspiration for the current menu at Seta came from the wonderful produce available in Australia, combined with my Italian cultural and gastronomical roots. I’ve also carefully considered an appropriate fusion between Australia and contemporary Italian cuisine. 

What do you love about Italian cuisine?
I absolutely love the variety and quality of the raw produce available. I also love the diversity of ingredients available in every region and each distinctive cooking style.

Must visit restaurants in Italy?
Hopefully my Italian friends won’t get upset!
Northern Italy: Ristorante villa Crespi, Orta (NO) by Chef Antonino Cannavacciuolo.
Central Italy: Ristorante Reale Castel di Sangro (AQ) by Chef Niko Romito.
Southern Italy: Ristorante La Madia, Licata (AG) by Chef Pino Cuttaia.
They are all great professionals and authentic people. But above all, they are incredibly talented.

What is your earliest memory of illy coffee?
My main memory is the absolute quality of illy coffee. Also, a key highlight of my time in Italy was when I cooked for Andrea and Riccardo Illy at Restaurant Peck in Milan. On a separate occasion, I attended the launch of illy Caffé restaurant in Montenapoleone Street in Milan. The chef was someone who I had worked with previously.

Favourite dessert featuring illy coffee?
illy coffee cremeux mille-feuille with date gelato. Unbeatable!

Experience Matteo’s menu (and authentic Italian illy coffee) at Seta, 11 Barrack Street, Sydney. For more information or to book visit www.setasydney.com.au.