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<\/p>\nTwo Sugars only recently opened its doors on the Surf Coast and already it has hit a sweet spot with local diners and visitors alike.<\/p>\n
Founder and CEO Nick Crisciane believes in giving his customers what they want \u2013 authentic classic Italian fare that is simple, delicious and accessible.<\/p>\n
It has been a recipe for success at both his Pakington Street and central Geelong venues.<\/p>\n
Now his third venture, which opened in Torquay on February 24, is continuing that tradition from its prime beachside position on The Esplanade.<\/p>\n
Two Sugars Torquay opens seven days a week offering both dine-in and takeaway.<\/p>\n
Popular dishes include eggs benedict for breakfast, shallow fried calamari for lunch and the linguine frutti di mare for dinner, with the wood fire pizzas always a favourite.<\/p>\n
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\u201cPeople want the basics \u2013 they love their pastas and they love their pizzas and homemade Italian meals,\u201d Nick, a trained chef and pastry chef, says.<\/p>\n
\u201cTwo Sugars is not a fine dining restaurant, it\u2019s an affordable restaurant serving authentic Italian.\u201d<\/p>\n
Nick\u2019s long-time friend, Luigi Volpe, is a shareholder and manager of the coastal venue and the pair collaborated on a vision for the interior decor which has exceeded even their expectations.<\/p>\n
The monochrome decor and complementary feature lighting is warm and welcoming from the moment you step inside the dining room.<\/p>\n
A large wallpaper print of Naples along the main wall is a standout, while the main bar with its striking black and white encaustic tiles adds yet another eye-catching European touch.<\/p>\n
A shiny red woodfire pizza oven steals the show in the neighbouring takeaway area.<\/p>\n
\u201cWe had an idea of what we wanted but when we saw the finished result it was amazing,\u201d Lou says, looking around the restaurant packed with lunchtime diners.<\/p>\n
\u201cSome customers have said they have been to Italy and this feels like being in Italy.\u201d<\/p>\n
Lou says he is relishing the chance to welcome fresh faces into Two Sugars as they discover the venue for the first time.<\/p>\n
\u201cI\u2019ve been in the industry all my life \u2013 I\u2019ve grown up with it,\u201d he says.<\/p>\n
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\u201cMy father was in hospitality since he was 15, starting as a waiter and becoming a chef, then moving to Australia and continuing to work in hospitality all his life.\u201d<\/p>\n
For Nick, the new location (in the former Whytes restaurant) is an ideal fit for his Two Sugars brand.<\/p>\n
\u201cI\u2019m not a person who likes to take high risks so with this venue, being on the main strip of the waterfront, I know we are going to be busy,\u201d he says.<\/p>\n
\u201cYou can dine here on this big table and look out across the beautiful water so that was a big part of why I chose Torquay.<\/p>\n
\u201cAlso, the population growth and the cafe and restaurant culture in Torquay really inspired me to come here.<\/p>\n
\u201cWhen you look at the other venues and what they do, they are great \u2013 they all have their own unique thing.\u201d<\/p>\n
The venue can seat up to 120 patrons inside and in the alfresco dining area<\/p>\n
There are also plans to offer home delivery so locals might see a couple of cute Fiats getting around town soon.<\/p>\n
\u201cWe\u2019ve had a very good response from our locals already,\u201d Lou says.<\/p>\n
\u201cWe have experienced some great feedback from customers and we\u2019ve even had some people come back three times already in the first week we were open so that\u2019s very good.\u201d<\/p>\n
Two Sugars Torquay, located at Shop 1-2\/40 The Esplanade, opens seven days a week \u2013 from 7.30am until late on Saturday and Sunday, and 11am until late Monday to Friday (during the non-peak period).
\nFor online bookings go to twosugarscafe.com\/torquay<\/p>\n
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Two Sugars only recently opened its doors on the Surf Coast and already it has hit a sweet spot with local diners and visitors alike. Founder and CEO Nick Crisciane believes in giving his customers what they want \u2013 authentic classic Italian fare that is simple, delicious and accessible. It has been a recipe for […]<\/p>\n