Florentino
Littered with Italian murals and quintessentially traditional food, this Italian institution has been pumping since '28.
Overview
Florentino has stood at the 80 Bourke Street site since 1928. In that time, it has changed hands several times, but the sentiment has remained the same: Florentino has always been about authentic yet approachable fine dining and great wine. Following a significant chapter in the hands of the Grossi family, Florentino has entered a new era in the hands of Edition Group.
The Edition Group intends not only to preserve the restaurant's legacy but also to reinvigorate the establishment to secure its place among the upper echelons of Melbourne dining. "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," says Rebecca Yazbek, founder and CEO of Edition Group.
The site will continue to operate three separate venues: the Florentino Dining Room, Café Florentino (formerly Grossi Grill), and Cellar Bar. The Florentino Dining Room remains the building's flagship restaurant, led by chef Michael Greenlaw. Choose from a three-, five-, or seven-course menu and savour dishes such as coral trout with king crab and bisque, wagyu with truffle and Chianti, and delicately made pastas. Regulars will be relieved to find long-standing menu items like the chocolate soufflé and tiramisu sticking around.
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 extensive wine list is impressive; its index is longer than most menus, so we recommend letting the in-house sommeliers guide you through it. Led by Steve Senturk, the wine program focuses on the breadth of Italian wine, with the restaurant serving as an ambassador for the Italian producer Gaja.
Florentino has also introduced Arrosto della Domenica, a family-style Sunday lunch menu influenced by the Italian tradition of pranzo della domenica. The new offering is grounded in the ritual of gathering with family and friends around generous, comforting dishes.
The menu will evolve seasonally, including the likes of braised short rib tortellini in broth and a showstopping porchetta trevigiana, served alongside braised cavolo nero and patate al forno.
"The idea comes from the classic Italian pranzo della domenica, long lunches centred around generosity, conversation, and comforting food. We wanted to create something that feels celebratory but also relaxed and familiar," says Michael Greenlaw, culinary director of the Edition Group.
Images: Supplied.
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