Location: 61 Flinders Lane, Melbourne
Phone: 03 8663 0500
Cuisine: European, Italian, International
Overall Impression: 8.5/10
Cecconi's Flinders Lane Restaurant & Cellar Bar re-launched on 26 March 2014, with its own personality and ambience to match.
A modern Italian restaurant where food, wine, service and atmosphere blend beautifully together, Mollard Interiors was briefed to create a contemporary yet authentic Italian space for the Cecconi's Cellar Bar.
We loved the new redesign. With a colour palette that was restricted to black, white and copper while incorporating varying textures and tones to create contrast, the space felt familiar, warm and contemporary while reinforcing the fact that Cecconi's is a long-standing family run business.
The luxe, dark and clubby basement space of Cecconi’s boasts one of the more theatrical kitchens in Melbourne – wide-open and centre stage.
The white wash timber tables with copper edging - made by Don, Maria's husband, combined with the black bentwood chairs, low black dome pendant lights and copper wall lights, create an inviting space.
Patrons are reminded that Cecconi's is an authentic Italian restaurant by the wall of family photos, and some of the produce they use displayed in black steel carriageways above the bar and open kitchen.
Risotto, freshly shaved black truffles, parmesan, truffle oil
Matched with: 2013 Bellvale Pinot Grigio Gippsland, Vic
Generous amounts of freshly shaved black truffles adorned the plate. The fresh truffle provided a sweetness and depth of flavour to the risotto which was enhanced by the fragrant truffle oil. It was a wonderfully flavoursome, decadent and rich risotto.
Chatham Island Blue Cod, confit tomato, fennel, fried zucchini flower, aged balsamic
Matched with: 2010 Bellvale ‘Athena’s Vineyard’ Chardonnay Gippsland, Vic
The Chatham Island Blue Cod was well cooked. The batter encasing the zucchini flower was ethereally light and very crisp. Combined with the sweet fennel and the slightly tart confit tomato – the dish was a delight to eat.
Twice cooked duck, sweet potato puree and lime
Matched with: 2012 Bellvale Pinot Noir Gippsland, Vic
The duck was cooked to perfection. The lime cut through the sweetness of the potato puree providing a dish with well-balanced flavours.
Serenaded by Emma Birdsall
Caramel pannacotta, wild fig cake, macadamia ice cream
Matched with: 2013 Montevecchio Moscato by Chalmers Heathcote, Vic
The visually attractive pannacotta was a layered creation of melt in your mouth pannacotta, wild figs, crumble and macadamia ice cream. Absolutely delectable, this dessert was a masterclass in textural balance and layered flavour.
Taking great pride in using only the freshest ingredients available, including their own home grown vegetables from the family farm, Cecconi’s new menu is one to behold.
Images (with the exception of the caramel pannacotta image) courtesy of Tim O'Connor of http://www.timoconnorphotography.com/.