LOCATION
Melbourne CBD.
DETAILS
In the midst of one of Melbourne's most popular dining precincts, Bottega has both survived and prospered. Its success is due to the outstanding food of chef Daniel Schelbert, and an exceptional team of waitstaff headed by owner Denis Lucey.
Bottega is a handsome, stylish space with polished wooden booths, teardrop lighting and a private dining room upstairs.
FUNCTIONS
The upstairs dining area can cater for parties of between 10 and 70 people, with several function menus available.
PROFILED BY DE GROOTS MEDIA
The past year has been a busy one for Bottega, with much of the action going on behind the scenes. For starters, designer Rick Davis gave the downstairs restaurant an overhaul with a monochromatic New York feel, and added bold colours to the upstairs private dining rooms. Sommelier and passionate Melbourne wine identity Magnus McManamey joined the team, as did restaurant manager Paul Rae, a former work associate of owner Denis Lucey’s. But one of the most exciting changes for Melbourne foodies was the arrival of Riccardo Momesso as head chef.
Australian-born Italian chef Riccardo Momesso is most inspired when cooking dishes from the country that holds his roots, but his years of experience on the Australian restaurant circuit has put an antipodean twist on his culinary delights. Start with an entree of smoked eel egg mimosa, marinated kipfler potatoes and mustard dressing, or perhaps the semolina-dusted calamari, pickled cauliflower couscous and herb salad. Follow with a main of chargrilled aged scotch fillet, oven-dried potato, pecorino, horseradish and parsley salad, or the pan-seared blue-eye with ragu of vongole, corn and flying fish roe. Finish with the cardomom-infused pannacotta with poached blood plums, and an Australian or Italian pick from the well chosen wine list.