[Melbourne] Lunch at Grossi Florentino (Upstairs)

italian
melbourne

(Peter) #1

Grossi Florentino, 20 years on, is still up there among the best of Melbourne’s Italian fine dining spots, combining stellar cooking with efficient, congenial service. Its beautiful mural-covered walls evoked the grandeur of its much-longer history - before the Grossi family bought it over in 1999, Cafe Florentino has been operating from this address since 1928.

Breadsticks with pesto butter were served whilst one perused the menu:

Amuse-geule: Fava beans with prosciutto crumbs.

Grilled asparagus, yolk, garlic, crushed almonds, with beetroot relish.

Ravioli, enfolding molten yolks, ricotta, with Amaretti & aged balsamic.

The raviolis were so delicately made, one gentle prick and the molten yolk will be released:

Coniglio (braised rabbit) with farro, roasted potatoes & saltbush. Best rabbit dish I’d ever had: fall-off-the-bone-tender meat and perfect balance of flavours.

Panna cotta, with raspberries, white chocolate, lychee and citrus.

Guy Grossi still runs the kitchen with a masterful touch - every dish came out perfect, served at the right temperatures and never failed to impress.

Address
Grossi Florentino (Upstairs)
80 Bourke Street
Melbourne VIC 3000, Australia
Tel: +61 3 9662 1811
Opening hours: Lunch from 12 noon Mon-Fri, Dinner from 6pm Mon-Sat. Closed on Sundays.


(John Hartley) #2

Ahha. Two of my favourite things on a plate - asparagus & beetoot - although I’d never have thought to put them on the same plate. Did it work?


(Peter) #3

Not quite, unfortunately, John. The beetroot seemed to have been salted, instead of being pickled (in vinegar/sugar) which I’d prefer.


(John Hartley) #4

I may try that when the asparagus season arrives in a few weeks. The supermarket always has jars of beetroot in sweetened vinegar (a favourite thing in this house to serve with beef stew).


#5

John - try getting some fresh beetroot, cooking it up and then using balsamic vinegar to dress it…one of the few uses I have found for balsamic where it doesn’t take over.