elebrating authentic Italian flavours and premium Australian produce.

In Double Bay, Gran Torino brings a different side of Neil Perry into view. It is a restaurant built around pace and generosity, shaped by Italy’s aperitivo spirit and driven by the same produce-first discipline that runs through Perry’s wider work. From the first drink to the final plate, Gran Torino is designed to feel lively, welcoming and confident, without drifting into noise.

The menu moves easily across the Italian canon, from antipasti and pasta to seafood, steak and classic desserts, and it does so with clarity rather than complication. This interplay of antipasti, primi, secondi and contorni is handled with skill, making the experience feel authentically Italian and effortless enough to match the best in Turin, Milan and Rome. The drinks programme reinforces that rhythm, leaning into the aperitivo tradition with Martinis, spritzes and a wider bar offer.

Steak is central here, but it sits alongside other dishes, such as the irresistibly good house‑made pasta, on equal footing. The beef programme is exceptional, chosen for purity, marbling and provenance. From grass‑fed pure‑blood Chianina – one of the world’s oldest and largest cattle breeds, prized for its exceptional flavour and served at only a select few restaurants in Australia – to CopperTree Minnamurra Speckle Park, each cut is selected for integrity and depth of flavour.
These steaks are rare on Australian restaurant menus, and the kitchen treats that rarity with respect, cooking each cut simply and confidently so that the meat speaks for itself. Speckle Park, Rhone and Chianina underscore the restaurant’s commitment to excellence, variety and provenance.

Service keeps the tone warm and efficient, sustaining energy without losing control, and the overall experience feels considered from start to finish.

It is another example of how the Margaret family of restaurants under Neil Perry’s direction turns dining into a complete experience, where everything – from service to the kitchen – comes together as a cohesive whole. We also believe that Gran Torino’s prime has yet to arrive, which makes watching its evolution all the more exciting.

Ultimately, Gran Torino reads as more than a new opening. It is a confident new chapter that turns craft into celebration: Italian in spirit, Australian in sourcing and unmistakably grounded in the standards that have defined Neil Perry’s restaurants for decades.