The restaurant serves made-to-order hand-tossed pizzas, fresh house-made pasta, gourmet salads and delicious dolci in a fun, relaxed atmosphere with a focus placed firmly on freshness. Pasta is hand-made on the premises throughout the day and prepared right in front of the diner, while pots of fresh herbs on every table are perfect for sprinkling over your plate.
‘Fresh casual’ is the service style here – effectively a DIY model, where customers use a ‘chip card’, issued on arrival, to order directly from the chefs, who whip up the dish then and there to take back to the table.
The service approach is designed to put the customer in control, enabling all food and drink to be charged to an individual ‘chip card’, and the bill to be paid at the end of the meal.
It is bill splitting heaven. Seriously. Imagine all the troubles you’ve ever had with splitting the bill and having issues collecting the right amount at the end of a meal. Well, let those troubles melt away. They are no more.
Bruschetta – Toasted ciabatta, extra virgin olive oil, garlic-marinated tomatoes
Pollo e spinaci – Tender chicken breast, onion, pine nuts, cream with basil pesto, + Parmesan tossed with fresh spinach
A warm salad of pasta, tender slices of chicken breast and homemade basil pesto, the Pollo e spinaci was a lovely dish that was highlighted by the al dente pasta and lingering rich parmesan.
Pasta Gamberi con Rosso - Prawns, tomatoes, spring onion in homemade tomato sauce
The Pasta Gamberi con Rosso that we was very well prepared. The sun-dried tomato pesto worked well to provide both moisture and flavour and, overall, it was a delicious dish.
Calzone - Folded homemade pizza dough with spicy pepperoni, smoked Aussie ham, mushrooms on homemade tomato sauce + mozzarella
The calzone arrived picture perfect and filled generously. We especially enjoyed the addition of spicy pepperoni which provided just the perfect touch of heat.
A duo of desserts concluded our evening.
Brazilian Cookie Layered Pie
We loved this wonderfully constructed dessert. The light and creamy filling went beautifully with the crumbly milk soaked biscuits. Topped with a delicate layer of chocolate, this was a seriously decadent dessert.
White Chocolate Cheesecake with Salted Caramel and Honeycomb
The dish of the night, this dessert was a delicious take on the traditional cheesecake. We loved the decadent white chocolate that came through on the middle palate and the delicious lashing of salty, gooey sweetness delivered by the salted caramel beneath the layer of honeycomb crumble which provided texture. It was both well thought out and executed.
The Vapiano concept certainly resonates with Australian diners looking for a quick and easy dining option that does not compromise on quality or cost the earth.
Location: 347 Flinders Lane, Melbourne
Phone: (03) 9620 3335
Cuisine: Italian
Gastrology bloggers dined courtesy of Vapiano.
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