Chef Bryan Nelson has created a menu that uses fresh and seasonal ingredients to create tasty, modern Italian dishes.
A relocation in 2018 has seen Ciao Cielo move to the historic converted Port Melbourne Courthouse. Retaining many of its original architectural features – arched windows, high ceilings and exposed beams – it’s an impressive, elegant, airy space, and there’s a large outdoor seating area to enjoy the balmy weather.
For starters, try the calamari – it’s super-fresh with a tasty crunchy coating, supplied with creamy garlic aioli for dipping. For main course, try the fish of the day. It may be barramundi fillet, served atop a well-seasoned, tomato-based chickpea brodo that soaks into the fish with each mouthful. Shaved fennel and calamari pieces add additional texture and depth to the dish, as does the deliciously briny seaweed and bottarga topping. Try the rocket and parmesan side for a fresh addition to your meal, or the perfectly cooked fries if you’re feeling more decadent.
PSST! Looking for a unique wedding venue? Check out Ciao Cielo’s bespoke wedding packages at their new, more spacious location.