Church St Enoteca is an understated venue located on one of Richmond's well established business precincts. Surrounded by historical buildings Church St Enoteca was originally a metal works, established in the early 1900's with many original features still remaining.
We are delighted to introduce Thiago Miranda as the new Head Chef of Church St Enoteca!
Thiago’s passion for food began at an early age as he spent a great deal of time in the kitchen cooking traditional Brazilian food with his mother and grandma, referring to them as his inspiration. With an interest in travel, Brazilian-born Thiago came to Australia at age 17 and started working in a Melbourne kitchen where he found his calling.
Settling into Melbourne, Thiago then completed his diploma at William Angliss whilst working at Eureka under the guidance of Melissa Biczo. Here he expanded his skills and his 4 years service gave him an insight and appreciation of Melbourne’s vibrant dining scene. Following this he mastered a role as Head Chef for 2 years at Mr Mason in Melbourne’s CBD, offering a French-inspired menu.
Thiago joined CSE late last year and now leads a dedicated kitchen team whose mission is to support local farmers, source the best produce and serve quality food focusing on flavour and presentation. Thiago loves watching his team grow and learn new skills/techniques with his ever-evolving modern Italian menu. Well-known for his love of degustation, Thiago’s creative side can be enjoyed especially on a Monday evening (BYO Cellar Night) where he welcomes the challenge of designing different menus to match a variety of unique wines brought in by diners.
PROFILE BY BEST RESTAURANTS
A long-standing icon in Richmond, the multi-award winning Church Street Enoteca has been serving authentic Italian food long before the suburb was pronounced a culinary hot spot. The restaurant itself is steeped in history, housed at the site of a former metal works factory, with the original hardwood flooring still in use today. Inside the art-deco dining room, simple white walls are adorned with Italian pop-art posters, while hanging light fixtures form two lines dividing the centre of the room. It sounds cliché but the atmosphere can't be described as anything but romantic with its cosy linen-draped tables, Riedal glassware and full silver service.
The seasonal menu offers modern Italian dishes, each of which are executed with adept precision. A dish of vitello tonnato is elevated to fine dining standards without losing its origins, pairing slices of lightly seared tuna and poached veal with a thin tuna aioli. The crayfish and snapper tortelli is testament to the skill found in the kitchen – with handmade parcels floating in a clear, condensed broth that captures the subtle essence of crayfish. Main dishes progress into heartier plates such as Umbrian pork chop, atop a mixed bean and a crispy pork belly salad, while a dish of braised duck leg and steamed duck breast balances out the rich flavours with pickled wild mushrooms and a parsnip puree. Dishes on the dessert menu are aptly named by their key flavours. Take the ‘coffee and donuts', the restaurant's contemporary take on tiramisu; the dish is topped with espresso foam and served with warm Italian bomboloni. It's large enough to share, so be warned.
Church Street Enoteca is testament that good, classic Italian food will always have a place on the culinary scene.