UPDATE: In February 2019, Paul Easson was appointed as Head Chef at Rosetta Ristorante.
A Gault&Millau Australia TOP 100 restaurant
Founder of the Rockpool empire and champion of Australian produce, Neil Perry is one of Australia’s most influential chefs. Head Chef Angel Fernandez has been a Perry protégé since starting with him as an apprentice at Rockpool in 1990.
The decor, like the food, is sophisticated, luxurious and modern Italian. The large space is adorned with chandeliers, parquetry panelling and lush velvet.
Inspired by Chef Perry’s travels in Italy, the menu takes the best of the traditional dishes from across Italy and adds a sublime Perry-esque twist. Start with the tender, smoky, grilled octopus served in a creamy dressed salad with confit potatoes, smoked tomatoes and caperberries. The contrasting flavours and textures dance together in perfect harmony. There is an interesting selection of meat cuts, including hanger steak and a Tajima Wagyu rib eye 7+ that is phenomenal in flavour and texture. The house-made pasta dishes are extremely popular, as are the fabulous desserts.
PSST! The Rosetta Room offers one of Melbourne’s most exclusive private dining experiences, complete with a Warhol-inspired version of The Last Supper painting.