Restaurateur Chris Lucas will swing open the doors to his new venture, Grill Americano on Melbourne’s Flinders Lane 21 March.
“Grill Americano is my way of continuing to reinvigorate Melbourne’s dining scene and pioneer the city’s rebirth,” says the Lucas Restaurants founder.
“It’s the careful consideration and culmination of each element that will keep guests coming back time and time again, embedding itself in its dining tapestry as the city reopens to the world.”
Located in the 101 Collins Street building, the venue will embody northern Italian-style steakhouse concepts.
The menu, curated by Head Chef Douglas Keyte (Hellenika, Brisbane), will hone in on three traditional Italian cooking methods: charcoal, woodfire and steam, made with produce from Australian producers and Italian artisans.
A custom-built woodfire oven from Naples and Joseph Charcoal Grill are at the centre of the kitchen.
A Bistecca assortment will be front and centre, comprising of steak and off the bone meats seasoned with lemon, olive oil and rosemary.
Starters include freshly baked focaccia paired with housemade green olive butter and oysters, arancini Bolognese along with a selection of mozzarella and salumis.
Sicily-native, Simone Giorgianni will be in charge of handmade pasta, served in dishes such as slow cooked wagyu beef pappardelle, porcini ragu, saffron tagliolini and garganelli with basil pesto.
Guests can also expect grilled White Rocks saltimbocca alla Romana, wood oven pork belly, 450g grilled t-bone swordfish and scampi alla Veneziana which uses scampi from Western Australia.
Desserts will be covered by Michaela Kang (Bread Club) and see options like tiramisu, vanilla meringata, profiterole con nocciole with chocolate sauce, fresh bomboloni, biscotti and gelato.
An extensive drinks list will feature wine by Loic Avril with cocktails from Jospeh Demoz that include a smoked Negroni, a take on the Bellini and an Americano.
Grill Americano will be open Tuesday, Wednesday, Saturday, 5pm until late and
Thursday and Friday, 12pm until late.