GT reader dinner: Florentino Grill, Melbourne

Chef-patron Guy Grossi

Chef-patron Guy Grossi

Join us for a special dinner to celebrate the recent reopening of Melbourne’s revamped Florentino Grill.

It's been two years in the planning and has taken six weeks of construction, but The Grill is back and, yes, it's better than ever. The street-level room of Grossi Florentino has reopened, the fresh polish in the dining room courtesy of Mills Gorman Architects matched by a new blaze of energy in the kitchen.

With a wood-fired asado and a Josper oven, it's now more of a grill in nature as well as name. "Cooking over fire is an ancient technique in Tuscany," says chef-owner Guy Grossi. "It adds dimension and gives a great smokiness to our dishes. The guests can smell the timber burning, which stimulates the senses as well."

And what better way to kick the tyres for yourself than to join us at this month's reader dinner? Team Grossi's four-course dinner kicks off with chilli and lemon calamari hot off the embers with an inky sauce, while the main course sees Rangers Valley beef charred over timber planks and paired with peppers and ricotta.

Even some of the pasta is grilled. Testaroli is cooked like a pancake, then cut, boiled and dressed with parmesan and Grossi's own blend of olive oil. And, for good measure, there'll be hand-cut pappardelle with duck and porcini ragù as well.

The chefs are enjoying the new order as much as the locals. "We've taken to the grill like a fish to water," says Grossi.

Join us for dinner at 6.30pm on Monday 23 May at Florentino Grill, 80 Bourke St, Melbourne, Vic. The cost of $150 includes four courses with wine and a $10 donation to the Ovarian Cancer Research Foundation.

To book, call (03) 9662 1811. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Menu

NV Airlie Bank Chardonnay Pinot Noir,
Yarra Valley, Vic

* Calamari, capers, leaves, black ink
2015 Airlie Bank Yarra Valley Blanc II, Vic

* Testaroli, basil, olive oil and Parmigiano
2014 Punt Road "Chemin" Chardonnay, Yarra Valley, Vic

* Pappardelle, duck, porcini
2015 Punt Road Pinot Noir, Yarra Valley, Vic

* Rangers Valley Black Onyx Angus Scotch

* Charred peppers, ricotta

* Potatoes, garlic, rosemary
Punt Road Shiraz 2013, Yarra Valley, Vic

* Chocolate, amarena cherries, sbrisolona, ricotta ice-cream
Napoleone Breakneck Porter, Yarra Valley, Vic


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