Ladro

A pizza renaissance at modern trattoria

There is still an air of coolness about Fitzroy favourite Ladro (meaning thief in Italian) as it continues to deliver versatile and flexible food.  

Since emerging on Melbourne's inner city eatery scene, the fan base of artisan wood fired pizzas have stood strong. You won't be mugged of flavours with an assortment of toppings, thin crisp based pizza crusts and home made pastas. It's no wonder this trattoria has been awarded one chef's hat, (The Age Good Food Guide) seven years running 2005-2011.

Can't get a seat amid the hip deco on Gertrude, try your luck at Ladro Greville (Street) in Prahran.  There's also a takeaway menu that's popular among locals.

Best pizza in town? Ladro certainly serves up a fine slice.

Eat: Fresh seasonal ingredients are sourced to deliver a feel good menu, highlighting Italian cuisine. First up on the Gertrude Street dinner menu is the Pizze (pizza). One, along with a Primi Piatti (side) of beans drizzled with honey, is ample for two. Leave room for dolci (dessert) as the Tiramisu is a must.

Beans drizzled with 'love'

Scout's Pizza
Tomatoe, taleggio, caramelised onion, dressed rocket, parmigiano

Tiramisu

Drink: Campari with blood orange.



Baby

There's one born every minute and this one's a keeper

Swapping a Pearl for a Baby is no mean feat for owner Chris Lucas. The doors on one of Melbourne's iconic restaurants may be closed after 12 years, but the name still lives on. New premises for the Pearl brand is parked at present, while the culinary direction is determined. 

With a strong Italian focus, group executive chef of Chin Chin, Dave Ricardo, oversees Baby's modern trattoria style menu. The open kitchen delivers a range of traditional and speciality pizzas, salumi, spezzatino, pasta, salads, and dolci.  Be sure to secure a seat the bar and watch all the kitchen action.

Akin to the growing trend in Melbourne's fun, modern eateries, Baby is a walk in, no bookings. For your eating pleasure, they're open for breakfast, lunch or takeaway if you want to skip the queues for dinner. 

There's also a trendy little courtyard in front.  Try one of the Italian beverages or dine al fresco if indoors is off limits and weather permits.

Look out for the neon signs illuminating from Lucas' new Richmond venture. His vision for innovative food has made Baby a hot spot on the Melbourne restaurant scene.

Eat: Fresh quality produce helps express the almost rustic like Italian cuisine. Traditional techniques are employed to create artisan pizzas, while seasonal salads are handled with the most delicate of hands, just like Baby. We tried a couple of Italian classics, pizza and pasta. The san dniele dop prosciutto was like silk and the pizza base thin and light. Delicate parcels of gnochi ouzed the flavours of pumpkin and sage. La dolce vita followed with a serving of tiramisu and hot cinnamon doughnuts (five in total).

San Daniele Prosciutto
Fior di latte, parmigiano, san daniele dop prosciutto, rocket, san marzano tomatoes

Gnocchi Alla Zucca
Hand made gnocchi, pumpkin, sage

Tiramisu
Sponge, marsala, brandy, mascarpone, espresso

Sfinci Al Cioccolato
Hot cinnamon doughnuts, chocolate sauce

Drink: As the image caption below denotes.

Just a couple of classic Italian cocktails

Spice Temple

Regional Chinese cuisine cornerstone of modern Yum Cha

You won't find a single trolley or cart insight at Neil Perry's Spice Temple. Yum cha, served daily and directly from the kitchen, delivers a new take on Asian dining.

If it's flavour you're after, there's plenty of it here. From chili to dried spice, the senses are sure to revel in delight. Fresh produce influence the creation of unique dishes, designed to share, and deliver a variety of tastes and textures.

Perry's one hatted (The AGE Good Food Guide 2012) establishment truly showcases some exciting Chinese cuisine in town.

Eat: Out came the crispy Guangxi pork sliders, WOW, mini burgers which combined the virtues and lightness of southern Chinese cuisine. The King prawn wontons followed, along with their intense chili flavour. Deceiving little buggers, I could only down one of three. Note that the hottest dishes are printed in red on the menu. The hot and numbing dry Wagyu beef was neither, especially after the wontons, however would have made for a great slider. The crab, flathead and spinach dumplings was typical of yum cha fare.     

Steamed crab, flathead and spinach dumplings



L-R: crispy Guangxi pork sliders, King prawn wontons with aged black vinegar dressing,
Chinese broccoli with house made oyster sauce and hot and numbing dry Wagyu beef

 

Drink: Jasmine Pearl and Blackcurrant and Hibiscus tea.