Cecconi’s Flinders Lane has appointed Maurice Esposito to the position of head chef.
Formerly of Toofeys, II Baccaro and Sarti, Stokehouse and The European, Esposito will bring a wealth of culinary experience with him to the role.
"I am revitalising the Italian classics in a contemporary style following the La Cucina rivisitata movement in Italy which acknowledges the simplicity of the flavour combinations to be the focus point", said Esposito.
Aligning with the restaurant's commitment to sustainability, Esposito will be engaging local suppliers, farmers markets, and using only the freshest ingredients on the menu.
"I am very fortunate to have access to the homegrown fruit and vegetables from Maria Bortolotto's (co-owner) farm in Victoria's Surf Coast which are delivered to the restaurant on a weekly basis."
Open for breakfast, lunch and dinner, the menu will comprise entrees: organic zucchini flowers filled with ricotta and goats curd; pickled baby beetroots and olive dust; and quail saltimbocca.
Mains include the pasta and risotto of the day with flavour combinations of polenta maltagliati with pork sausage and nettle; and the beetroot risotto with roasted fennel and pecorino. The restaurant’s signature favourites – linguine seafood and twice-cooked duck with caramelised black figs and walnuts will remain on the menu.
In terms of the breakfast offering, diners can expect to see organic zucchini fritatta with poached eggs, spinach and tomato; and the breakfast antipasto of avocado, marinated tomato, ricotta, prosciutto, chive and Parmesan scrambled egg, Meredith Dairy goats cheese and house-made sourdough toast.
The drinks menu showcases a variety of wines from local and Italian vineyards as well as traditional Italian digestives, bar aperitifs, as well as a selection of Grappa.
