Grossi Florentino | Melbourne, AUSTRALIA
We tried to dine at Grossi Florentino a few years ago when we visited Melbourne, but it was just after Christmas and they were closed for the holiday season. So this time around, we made sure that it was included in our itinerary.
If anything, you should at least go to Grossi Florentino once so that you can admire the 84-year old Renaissance-inspired murals and wood panelling that wraps around the entire dining room. The service is professional and impeccable, and it’s not hard to see that the waitstaff take pride in their work.
A three-course dinner at Grossi Florentino has a price tag of $150 per person with each additional course at $25, which seems quite reasonable for a restaurant with two chef’s hats and currently sitting at 36 in the Top 100 restaurant list.
Although the restaurant doesn’t have a kids menu, they were happy to order a plate of spaghetti bolognese for Minibun George from Grill downstairs. We were presented with a trio of amuse bouche before entrees arrived. Even though the amuse bouche was nothing to write home about, my veal tartare with wattle seed, yolk and shaved truffle tasted delicate and amazing. The same goes for the other travel bunnie’s spanner crab served with celeriac, macadamia, fennel pollen and bottarga.
Both main courses - veal cheek with sweetbread, Jerusalem artichoke, mustard, as well as the partridge with buckwheat and carrot, were hearty and generously portioned. The desserts were probably the best presented dishes of the night. I had a hard time deciding but ended up getting the Duchessa which was recommended by our waiter. The other travel bunnie opted for the Persimmon Sfera. Both were solid choices.
The dining experience was good, but I can’t say it was amazing, which was slightly disappointing given how long I had wanted to try Grossi Florentino. Having said that, Grossi Florentino is without a doubt a culinary icon in Melbourne that shouldn’t be missed.
Total Bunnie Dollars Spent: $348
Time of Visit: August 2017
0 comments:
Post a Comment