Sosta Cucina

Northern Italian in North Melbourne
 

I felt like Italian. Melbourne Gastronome’s recommended Sosta Cucina was given a go over trusty old favourites The Grill or The Cellar Bar at the quintessential Grossi Florentino. I was not disappointed. It was no surprise that Head Chef Aaron Read hailed from Grossi’s empire with other notable roots in some of Melbourne’s finest. 

Eat: For Northern Italian cuisine, the linguine al granchio e bottarga was given the utmost respect with the blue swimmer grab shining as the hero of the dish. The maile in due modi was equally as delicious.  Both dishes were recommended by staff as the house specialities.   



Maile in due modi (GF)
Duo of Western Plains pork – seared loin stuffed with pistachio and sage and braised ribs and belly with vincotto and spices beetroot and mustard fruit puree and pickled Chioggia beets

 

Drink: An honourable mention goes to the Wrattonbully Peppertree Shiraz, 2009.

 

UPDATE: Chester White has been transformed into an exciting new venue, Orto Kitchen & Garden.

Chester White

A neighbourhood bistro full of surprises

 

The first floor Burwood Road venue played host to the March Age (Melbourne Magazine) Reader dinner event with Executive Chief Simon Arkless (ex Comme) guiding us through the five course French and Spanish influenced degustation.

Eat: The vast deck overlooking neighbouring The Undertaker made for an idyllic spot to enjoy the vista of Hawthorn and the evening's canapes, baked medjool dates with pickled chilli, wrapped in blue cheese and jamon, all washed down with a glass of the house bubbly.

Nothing beats the flavours of good quality seasonal food and the heirloom tomato salad delivered just that. The roast lamb was not at all sheepish and the coeur a la creme, French for 'heart with cream' for those playing along at home, proved a savoury surprise (both dishes can be found on the regular menu).



First Course
Heirloom tomato salad, fiori di burrata

 

Second Course
Cured Swordfish served with green gazpacho jelly, avocado horseradish & lemon olive oil



Third Course
Charcuterie
A selection of Chester White favourite small goods

Fourth Course
Roast lamb rump, confit shoulder served with smoked onion puree, tomato & black olives

Dessert
Coeur a la creme served with poached rhubarb
 

 Drink: A selection of Helen's Hill wines were selected and served with each dish.