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Smith Street Alimentari was established to expand on our existing and very popular take home or ‘pronto’ meals, already available from Brunswick Street Alimentari for the past 15 years.In addition to our pronto meals, we have introduced our French rotisserie and catering menu. We offer a huge larder section, fresh pasta bar, deli section and quality meats.Our pronto meals are all fresh, not frozen in order for you to have the option of enjoying your meal that evening or freeze for another day.Our aim is to provide quality meals for singles, couples and families at a reasonable price. Our belief is that take home meals shouldn’t be luxury purchase but a guilt free option that you can take advantage of a few times a week.You are also welcome to stop in on your way to work for a light breakfast and coffee or pop in for lunch and choose from our salad and panini bar.
This sophisticated venue, established in 1988 by Tony, Mary and Michael Mimmo, specialises in quality italian-inspired lunches and dinners.Casavini's fine dining and professional, friendly service has helped it establish a loyal clientele. Set in an intimate, florentine environment offering an ambience that is sleek, warm and inviting. Great for an intimate dinner for two or a special occasion with family and friends.There is an extensive choice of dishes from our a la carte menu Wednesday to Friday or our renowned Mediterranean smorgasbord including seafood every weekend with live entertainment. The Restaurant is fully licensed and has an extensive wine list sourced from Australian, New Zealand, French and Italian vineyards.
Cicciolina has been a St Kilda institution since 1993, with chef Virginia Redmond at the helm since inception.Our menu incorporates modern, seasonal produce with vegetarian and gluten free options, supported by an extensive wine list.
A Mediterranean splendour in the 'burbs! This funky restaurant, bar, and cafe is located opposite the tranquil Ringwood Lake and provides quality food, good value and a casual laid back atmosphere. Whether you choose to relax by the bar, embrace the atmosphere of our dining rooms or absorb the views and sunshine in our outdoor courtyard, the friendly staff will ensure that each guest will be provided with excellent service, culinary delights and complimentary smiles.Our extensive menu with a fresh Mediterranean flavour, gourmet pizzas cooked in our traditional wood fired oven, a variety of freshly cooked pasta,Our famous charcoal spit roasts, succulent Chargrilled steaks, enticing seafood dishes, fresh crisp salads and homemade dips give you the variety you crave.
Pier Farm has taken over the site previously occupied by Anchorage. The venue has been refreshed and refurbished to produce fresh and authentic Mediterranean-inspired cuisine.Melbourne restaurateur, Roberto Scheriani (previously of The Italian), opted for a sea change to start a new venture for Williamstown locals and Melbourne foodies. Pier Farm will produce a warm and inviting environment and a menu that boasts local ingredients with a focus on beautiful fresh seafood, pasta and salads.Matteo Bartaletti (previously of North Bondi Italian Food, Movida) is thrilled to come on board as head chef. Born in Italy and having worked extensively across Tuscany and Dubai, Bartaletti spent time in Sydney on his last stint in Australia and has now taken residency in Williamstown.The raw bar will offer delicacies such as Sydney Rock Oysters, or something else light and delicious such as the carpaccio of cured flounder, grapes and pumpkin seeds with a verjus dressing or the DeVodier Prosciutto di Culatello with fresh figs and gnocco fritto.Main courses originate from the sea or the paddock, with plates such as the pan-fried fillet of John Dory with pippies, caper berries and cherry tomatoes sitting on the menu alongside the dry aged, grass fed rib eye with pickled mushrooms and crispy shallots.Accompaniments such as fennel and butter leaf salad with a fresh lemon dressing and sweet peas with fresh mint and pancetta will also evoke the freshness of summer.Those who prefer pasta will be able to enjoy likes of handmade black truffle ravioli in a veal ragout with parmiagiano reggiano or a trofie pasta with potatoes, green beans and hand pounded pesto.Sommelier George Haralambopoulous, a long-time friend of Roberto’s and something of a Williamstown icon having been at Anchorage for the past two years, has created an extensive wine list with over 140 different drops available. George and Roberto first met over 30 years ago, both working for the late Donlevy Fitzpatrick at Vic Ave Café in Albert Park.“While Robbie was busy winning hats and awards, I was sommelier at Werribee Mansion Hotel for 14 years being recognised for adventurous food and wine pairings for some 15 international chefs. Quite a few customers followed me across to Williamstown to continue to their wine journey,” says George.“We will showcase classic Australian and iconic Europeans wines, breaking it up with new and upcoming winemakers both local and abroad,” he continues.Pier Farm is the perfect location to enjoy world-class food against an inimitable waterfront backdrop. The venue will also operate as a function space – ideal for a summer event or wedding – that will give beautiful and memorable experiences for a special occasion.Pier Farm will be renovated in stages, with plans for further development throughout 2018.
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