Nestled in a warehouse space on Austin Street, wine bar and grill Bosco is paying homage to coastal cuisine of Europe’s olive oil regions. The venue blends industrial aesthetics with plush aspects, with concrete and steel offset by opaque curtains, cushy furnishings and salvaged timber across the bar, kitchen pass and tables. Bosco’s menu, overseen by Bar Alto executive chef Sajith Vengateri and Bosco head chef Mimmo Miceli, is conducive to sharing. Stand-out options include pig trotter flambedou oysters, Bay bug clay-pot rice with txstorra and rouille, pipis with txakoli, jamon and migas, heritage pork tomahawks, half Darling Downs chicken with vadouvan jus gras, and Basque-style black onyx rib ‘el txuleton’. There is also a sharp focus on bread, with freshly baked slabs supplied by Brewbakers. Existing hand-in-hand with the fare is Bosco’s lengthy wine list, a curated tome showcasing regionally specific drops that match what emerges from the kitchen, available alongside amaro-infused cocktails, aperitifs, gin-based sips, brandies and craft beers.