OSTERIA RENATA OPENS IN PRAHRAN

Osteria Renata is a new neighbourhood Italian located on High St Prahran and is a much-anticipated sequel from the team behind South Melbourne’s Park Street Pasta & Wine (PSPW).  Acting as a classic Italian ‘Osteria’ – a small place serving wine and simple food – the new restaurant operated by owners Restaurateur Alex Ghaddab and Head Chef Gus Cadden, also takes inspiration and its name from Ghaddab’s Polish-Ukrainian grandmother ‘Renata’.

“Osteria Renata is a balance between adventurous and classic dishes, with our pasta lab allowing Chef Gus to have some fun and challenge himself and his team with various menu additions. We want to be the neighbourhood Italian, not reinventing the wheel but sticking to what we are good at and paying respect to good quality, seasonal produce.” says Ghaddab

Highlights on the a la carte menu include Tuna tartare, lemon sorrel, beaurre bosc pear, green olive; Octopus spiedini, ‘nduja; Squid ink mezzemaniche, cuttlefish ‘umido’, bottarga and Tortelli, braised veal shank, bone marrow, tomato

Behind the bar is a classic and inventive range of signature Italian themed cocktails, Amaro digestives, alongside Italian and Australian craft beers, and new world and old world wine varietals from regions spanning across Italy, Australia, Spain and France. There will also be rotating wine taps with varietals from local winemakers.

The restaurant’s dedicated pasta lab will feature a ‘Sfogline’ meticulously extruding, rolling and folding, fresh artisan pasta for Osteria Renata and PSPW, and there are plans to introduce ‘fatto a mano’ pasta-making workshops in the dedicated space using the Botenne Fratelli PM 80 extruder later in the year.

Open for dinner from Tuesday to Saturday and lunch on Fridays and Saturdays, Osteria Renata is located at 436-438 High St Prahran, 3181

Visit osteriarenata.com.au 

 

BABY PIZZA WINTER APERITIVO

With the chill well and truly setting in, Richmond’s favourite nieghbourhood Italian haunt, Baby Pizza is putting a twist on its daily Winter Aperitivo – a sure fire way to warm you up over the next few months. From now until the end of August, Baby is keeping spritz season alive for those of us not jetting off to the Amalfi Coast. Putting on a spread of drink specials to help us get through the blues, Winter Aperitivo is available daily from 3pm to 5pm – meaning you can sip your way through the cooler months and it’ll be Summer again before you know it.

To get you in the mood, think $6.50 Aperol Spritzes, Peroni Reds and Stefani Estate Shiraz, plus a couple of speciality cocktails like a raspberry and white chocolate negroni with gin, raspberry infused Campari, white chocolate and Vermouth; and a Sicilian sour made using gin, Limoncello, lemon, thyme and whites, for just $8.80 each.

Indulge in a spritz (or two) while digging into all your Baby favourites, including exclusive Winter Aperitivo bar snacks of antipasto, Baby’s famous fritto di polenta served with tomato salsa and garlic aioli, or their iconic, arancini bolognese. Of course, the full line-up of Baby favourites will also available to enjoy, including their range of pizzas, homemade pastas and delicious Italian desserts.

Bookings recommended; walk-ins available. For more information, visit www.babypizza.com.au

 

FISHMONGER’S SON X HEARTATTACK AND VINE

Credit: Pete Dillon

Next weekend, specialty fishmonger and seafood deli The Fishmonger’s Son is partnering with local Carlton neighbour and friend, Heartattack and Vine, to dish up a limited-edition glazed swordfish sandwich for three days only. 
 
A meeting of the minds, Anthony Yotis (second generation fishmonger & co-founder of The Fishmonger’s Son) has worked with Nick Baldwin (Head Chef at Heartattack and Vine) to curate a fresh, produce-driven sandwich that lets the seafood take centre stage. 
 
Inspired by a traditional Vietnamese street roll, the swordfish is coated in a tangy tamari and ginger glaze, then layered on top of pickled daikon, carrot, cucumber, and sprinkled with fresh coriander, thai basil, and chopped red chilli. You’ll find it all enclosed in a freshly baked ciabatta roll, lathered in mayo infused with dashi powder.
 
The first of many collaborations to come, The Fishmonger’s Son Glazed Swordfish Ciabatta is $17 a pop and will be available exclusively at Heartattack and Vine (329 Lygon St, Carlton VIC 3053)  for the first weekend in July on Friday 1st, Saturday 2nd and Sunday 3rd between 12pm and 3pm. 

About The Author

Katherine Ng

Katherine is not your typical Beauty Editor. Finance consultant by day and beauty and fashion addict at all other times, Katherine spends her hard-earned money helping the Australian and international economy with her never ending pursuit of everything pretty. A keen traveller, Katherine still holds dear her Melbourne roots with an overflowing wardrobe filled with black clothes, shoes and handbags. Katherine also has a deep love of food and wine, and you can find those adventures on instagram at @thegreedykat Email: [email protected] Twitter: @kath_couturing Instagram: @kath_ng

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