After nearly two decades managing some of Australia’s most prestigious hotels, Pratik Raval and his wife Aurelia Wong have taken a leap into restaurant ownership, bringing their wealth of experience to
Sassy Italian Restaurant.
The couple took over Sassy just four months ago, marking a new chapter for the long-standing restaurant, which has been part of the West Melbourne community for seven years.
Both Mr Raval and Ms Wong have worked in the hospitality industry for nearly two decades, managing luxury hotels such as Sofitel, Hyatt, InterContinental and Crown. However, they felt it was time for a change.
“Aurelia and I decided it was time to create something of our own, a place that reflected our passion for fresh, high-quality food and great service,” Mr Raval told North West City News.
The pair were drawn to Sassy because it was already an established and beloved West Melbourne restaurant, and they felt it was the perfect opportunity to make their mark in the industry.
Since taking over, they have refreshed Sassy’s seasonal menu, introducing new dishes such as lumache pasta with goat ragu, Hiramasa kingfish crudo, shaved Parma prosciutto and grain-fed Angus ribeye with mushroom bacon jus.
We wanted to keep Sassy’s Italian-inspired roots while adding a few of our own touches,” Mr Raval said. “We don’t use commercial freezers, and everything is made in-house with fresh ingredients. About 98 per cent of what we serve is prepared from scratch.
Mr Raval, who studied hospitality management at the Blue Mountains International Hotel Management School, relocated to Melbourne three years ago, working at the Pullman and Mercure Albert Park and as the operations manager at the InterContinental Melbourne The Rialto.
He said the transition from managing large hotel operations to running a hands-on restaurant had been both challenging and rewarding.
“In hotels, you delegate a lot; here, you’re involved in every decision. It’s busy, but it’s very satisfying,” he said.
With locals and nearby corporates embracing the change in ownership, Mr Raval is already thinking ahead to opening another restaurant in the future.
The couple hope to expand the Sassy brand in the next two years, potentially in the CBD. However, for now, the owners want to focus on ensuring that the legacy of Sassy is upheld, with a touch of their personal flair.
The restaurant has also introduced new offerings, including a breakfast and café menu from 7am to 2pm, Saturday night live music, and happy hour specials from 5pm to 6.30pm.
Diners can also enjoy bottomless weekend brunch for $59 per person and Tuesday pizza nights, with large pizzas starting at $18.
“It’s all about bringing people together over good food and a welcoming atmosphere,” Mr Raval said. “That’s what hospitality is: making people feel at home.”
sassyitalianrestaurant.com.au •
Dining and Cooking