Source: Supplied
Edition Group has taken over Florentino, marking a new chapter for one of Melbourne’s longest-running Italian dining rooms.
The heritage-listed Bourke Street institution that has traded continuously since 1928 operates as a three-venue precinct: Florentino Dining Room, the newly reinstated Café Florentino, formerly Grossi Grill, and Cellar Bar.
The flagship
Florentino Dining Room remains the flagship. Led by Michael Greenlaw and executive chef Brendan Katich, the menu stays grounded in traditional Italian cooking, shaped by seasonal produce and contemporary technique. Three-, five- and seven-course menus anchor the format.
On the plate, coral trout arrives with king crab, zucchini and bisque, while Sher wagyu is paired with potatoes, truffle, black garlic and Chianti.
House-made pastas include caramelle filled with caramelised onion and risotto al tartufo with black truffle and hen-of-the-woods mushrooms. The chocolate soufflé and tiramisu remain, now made using Melbourne-based Cuvée Chocolate.
Greenlaw says, “Our intention has been to respect what Florentino represents while allowing the menu to reflect the quality of produce and producers we have access to today. It’s about continuity, shaped by seasonality and precision rather than reinvention.”
The wine program, led by group sommelier Steve Senturk, spans more than 1,100 bottles with 30 to 40 wines by the glass. Italian regions such as Piemonte and Sicily form the backbone, alongside a curated international selection. Florentino also serves as Melbourne’s ambassador for Italian producer Gaja.
The Tuscan spirit
Downstairs, Café Florentino signals a return to the restaurant’s original 1928 name. Centred around a wood-fired grill and Josper oven, the menu leans Tuscan in spirit.
Bistecca alla Fiorentina from O’Connor in Gippsland sits alongside Westholme wagyu, Marque pork tomahawks and Barnsley lamb chops, with seafood including crayfish and local flathead. Handmade pasta remains central, from doppio ravioli with fontina and erbette silverbeet from Ramarro Farm to oxtail anolini with fermented bullhorn peppers and spanner crab tagliolini with fennel and bottarga.
Dining runs à la carte or via a two- or three-course express option suited to business lunches and pre-theatre dinners.
Taking over an institution
Cellar Bar continues as an all-day wine and pasta room. Tortellini di zucca with pumpkin, brown butter and sage, spaghetti alle vongole, gnocchi alla fiorentina with peas and pecorino and lasagne with pork and veal ragù anchor the offering, alongside cotoletta milanese with fennel, orange blossom and smoked chilli.
Wines are handwritten on a chalkboard and presented tableside, with 15 to 20 available by the glass. Aperitivo Hour runs Monday to Saturday from 3 pm to 6 pm.
Rebecca Yazbek, founder and CEO of Edition Group, says, “Florentino is one of Australia’s most significant dining institutions. Taking on its custodianship carries enormous responsibility, but also opportunity.
“Our focus is on honouring what has made the restaurant so important while reinvigorating the venues to ensure Florentino secures its place at the forefront of Australian dining once again.”
“Right now I am enjoying watching my team thrive on the possibility, the privilege and excitement that we are now the custodians of what might well be the most important restaurant building in the country,” she adds.
Yazbek has indicated future design changes will be introduced gradually, with care taken to respect the heritage building.
Florentino Dining Room is open for lunch Wednesday to Friday from 12 pm and dinner Monday to Saturday from 5.30 pm. Café Florentino trades for lunch Monday to Saturday from 12 pm and dinner from 5 pm. Cellar Bar operates Monday to Saturday from 11 am until late.
Source: The Cru
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Dining and Cooking