Neil, Perry’s culinary hold on Double Bay hangs in the balance this weekend.
He has closed Song Bird, his Chinese restaurant in Bay Street, and turned it into an Italian.
Perry has made no secret of the fact that his house hangs on the Italian’s success.

When you Google Gran Torino, don’t be surprised if you end up being told about epic Clint Eastwood movie.

“When Walt Kowalski’s neighbour, Thao, tries to steal his 1972 Gran Torino, he decides to help him reform. However, Walt gets involved in a feud with a local gang leader when he saves Thao from them.”

Not quite appropriate in writing about Neil Perry’s latest venture, also called Gran Torino. But Perry might need Eastwood’s True Grit to get him through the weekend.

As he has told just about anyone, Song Bird has been an expensive disaster. Double Bay may be known as Double Pay – but not when it comes to Chinese food.

And since Perry, one of our favourite chefs and a true Australian talent, mortgaged the house on his expansion. of the highly successful Margaret franchise, Gran Torino needs to work.

“Gran Torino serves up a bold, produce-led menu that captures the heart of Italian cooking. Think house-made antipasti, fresh pasta, standout mains featuring seafood and steak, and classic Italian dolci,” says the website.

“Pair it all with a bellini, martini, or Campari spritz from our curated drinks list, inspired by the great Italian tradition of aperitivo. La dolce vita, served daily.”

Gran Torino is a two-level Italian restaurant and bar that promises a more approachable and neighbourhood-focused dining experience. The transition was rapid, with Song Bird’s final service taking place on August 3rd, and Gran Torino opening its doors just six days later.

The culinary direction is a nod to the “la dolce vita” ethos, with a menu that is produce-led and rooted in classic Italian cooking. Overseeing the kitchen is a senior team from Perry’s successful neighbouring restaurant, Margaret. Executive Chef Richard Purdue and Head Chef Ervin Mumujesi will be at the helm.

Gran Torino’s menu is split between two levels.

The ground floor is dedicated to the Italian tradition of aperitivo, offering a curated selection of bellinis, martinis, and Campari spritzes, accompanied by a range of small plates and snacks.

Upstairs, the 100-seat restaurant serves a more substantial a la carte menu. Diners can expect house-made antipasti, fresh pasta dishes, and standout mains that feature premium steak cuts and fresh seafood.

The restaurant also boasts a lengthy list of classic Italian desserts (dolci), with the vanilla cream and raspberry conservabomboloni being a particular highlight.

The drinks list is equally impressive, with a globe-trotting wine selection that features both Australian and Italian producers. The swift and strategic pivot to Gran Torino demonstrates Perry’s commitment to creating a collection of dining venues that truly resonate with the local community.

Gran Torino’s interior has been reimagined by long-time collaborators Collette Dinnigan and photographer Earl Carter. More than 50 photographs, many black-and-white images from the 1950s and 60s line the walls.

In early September, Neil and Samantha will also open Bar Torino, located in the former Bobbie’s site. Bar Torino will offer a more casual Italian menu of spuntini, antipasti and larger plates, operating from 12pm until late, Tuesday to Sunday.

“We want Bar Torino to become Gran Torino’s neighbourhood go-to like Next Door is to Margaret, whether it’s a quick martini and snack after work, a midweek pasta, a relaxed dinner on the weekend, or all of the above!” says Perry.

Gran Torino seats 130 guests inside, with an additional 30 alfresco seats overlooking Bay Street.