Since opening his restaurant in 1983, Richard Maisano has been a consistent presence in Carlton’s competitive food scene. After training in Europe, Chef Maisano brought his passion for fresh food and quality produce to Australia, where he created a menu of classic Italian dishes. The restaurant is a welcoming space, with an open fireplace and cosy tables spread across two rooms.
The seasonal menu presents the best of Italian cuisine. Cacciucco alla livornese is the restaurant’s signature fish and shellfish stew, and it is brimming with white fish, salmon, shellfish and scampi. The tender seafood is soaked in a broth with subtle hints of basil and white wine. Fileto di manza comprises a generous serve of Black Angus eye fillet topped with a rich red wine and pink peppercorn jus. Fresh cappelletti with a tasty minced oxtail filling completes the dish.
PSST! Put yourself in the knowledgeable hands of the sommelier, who will recommend perfect matching wines for your meal.