LOCATION
Esposito is located in the suburb of Carlton.
DETAILS
Chef and operator Maurice Esposito has had 21 years experience in the food industry and his expertise comes through in Esposito's mouth-watering menu and the warmth and finesse with which the restaurant is run. Esposito takes pride in using specially grown ingredients from all over the country. Wrapped in a double layer of crisp linen table cloths and topped with Villeroy and Boch crockery, each table at Esposito plays a part in creating a cosy, sophisticated and contemporary dining space.
FUNCTIONS
The private dining room upstairs can be used for a range of different occasions, from an intimate dinner for six, to a cocktail celebration for 40. Two and three course set menus (including wine) are available.
FOOD AND BEVERAGES
Esposito’s food philosophy is all about preserving the distinctive flavours of each element of each dish. Your taste buds will be rewarded by an entrée of Crayfish Tortellini ($21 and with pasta handmade by Esposito’s Italian mamma) and a filling main of Wild Barramundi with cauliflower purée, anchovy and prosciutto fritter, and herb sauce ($42). The chef describes their desserts as ‘subtle and intelligent’ – a fitting description of specialties such as the Hot Date Tart with spiced frangipani ($18).
PROFILED BY DEGROOTS MEDIA
When Maurice Esposito first landed at this Carlton institution in 2007, the changes were subtle. Whilst still retaining the Toofey’s essence, it was indelibly made his own. Lovers of seafood will rejoice to hear that while Esposito has handed over the reins so he can focus on his new city restaurant Saint Peter’s, and talented sous chef Mirella Willingham has made a seamless transition to the head role. Superb quality and sustainable seafood is still the mainstay here, and Willingham honours the Esposito ethos keeping the dishes simple and stunning. The dining room remains an elegant, quietly sophisticated space, with understated décor enhanced by knowledgable staff who take the stuffy formality out of silver service and make it seem comfortable and effortless.
Exceptional produce is at the heart of the menu. Seafood is perfectly and simply cooked, offering stunning, integral flavours. The Toofey’s classic spaghettini marinara is sensational, a simple dish of perfect pasta matched with exquisite, fresh seafood. There would probably be a small riot if Esposito’s signature entrée of quail saltimbocca were removed from the menu, but Willingham also makes her own mark with a calamari ‘cannelloni’. Baby leeks are lovingly cooked with thyme and sweet bay herbs, and draped around slowly braised calamari, stuffed generously with prawns.
King George whiting is filleted to order and gently grilled, or coated in a gossamer fine beer batter, while fillet of snapper is dressed in avocado, saffron and preserved lemon sauce, and served with zucchini flower stuffed with Moreton Bay bug. There are a few meaty mains offering excellent local produce, and in summer, the fish of the day is served with tomatoes grown by Esposito’s mother Maria, roasted red peppers and a handful of black olives. Desserts are subtle but seductive – the elderflower panna cotta with blueberry jelly is lovely and light, and the hot date tart of house-made frangipane and vanilla bean ice cream is certainly worth the 20 minute wait.
Angela Costanzo