Estivo

PROFILED BY DE GROOTS MEDIA
Still a babe in the restaurant world turning two in March 2007, estivo owner Adrian Terzon transformed this former restaurant shell into the contemporary eatery it is today. Light and airy with modern fixtures and fittings, estivo is a relaxing space despite its busy main road location. Upstairs two private dining rooms can accommodate small functions or simply overspill on a busy night, and with the well earned reputation estivo has accrued, busy nights can be expected.

Chef Melanie Hargreaves has put together a produce-driven menu filled with Mediterranean influences. The $30 set lunch menu is excellent value comprising two courses and a glass of wine. Alternatively, choose directly from the a la carte menu starting with an entree of steamed zucchini flowers filled with a veal farce served on shaved celery and parmesan with a porcini mushroom beurre blanc. From the pasta and risotto selection choose the Queensland mud crab with tagliolini tossed in a white wine, fresh chilli, tomato and extra virgin olive oil emulsion. For a main sample the herb and pine nut crusted lamb rump served with a confit tomato and Persian feta tart finished with roasting jus. Finish with a warm fig and almond tart served with vincotto ice-cream. The concise wine list is a good mix with plenty of options by the glass.

Veda Wickens