It's called Ragazzi, and it'll be located right in the middle of the city, with minimal-intervention vino from Italia and a daily changing menu of hand-rolled pasta.
In Melbourne’s south-east suburbs, Mai is hoping to replicate the hustle and bustle of Vietnam’s bia hoi where drink-friendly snacks, beers, and hot pots are top orders.
Chef-owner Jock Zonfrillo is bringing his ground-breaking Adelaide restaurant, where native ingredients take centre stage, to the former Longrain space.
The Sydney trio behind the Italian-ish restaurant are back from a two-week research trip to their culinary motherland. And now a long Sunday lunch is on the menu.
There’s 800 kilometres separating head chefs Clinton McIver and Joel Bickford, but that hasn’t stopped them from developing an eight-course dégustation together.
The neighbourhood restaurant has been an incubator for emerging chef talent over the years. Chef-owner Karl Firla is calling time, but says this is not the end of the Oscillate Wildly brand.
