Totti's Lorne

Overview

Sydney hospitality giant Merivale has opened the fifth outpost of the group's much-loved Italian eatery, Totti's. Launching on the Ground Floor of the Lorne Hotel as the group's first Victorian opening — and the first-ever outside of New South Wales — the restaurant is helmed by Merivale Executive Chef (and Totti's creator) Mike Eggert, along with Lorne Hotel Executive Chef and Surf Coast local Matt Germanchis.

The venue plates up the faithful interpretation of Italian fare that's earned Totti's its cult status up north, though with a few twists and new creations courtesy of the local chef.

Familiar favourites are in strong supply, including their famous puffy wood-fired bread ($16) and a range of antipasti which run to prosciutto ($21), kingfish crudo ($15), burrata ($15) and melon ($8). Freshly made pasta dives into new territory with campanelle paired with a spicy milk-braised pork sauce ($31), garlic shiitake mushrooms layered on bucatini and vongole ($35) and a prawn alla vodka which is a must-try ($38).

Wood-roasted fish (MP), fillet (MP) and crumbed King George (MP) in the mains section shows off plenty of locally sourced ocean-fresh inclusions — a fitting nod to the hotel's location.

Similarly, the drinks list zeroes in on Victorian and Italian winemakers and producers, across a broad-ranging lineup of drops for all tastes. A glance at the cocktail menu reveals some favourites have made their way south, including the signature bellini with salted peach, lychee, lemon myrtle purée and prosecco ($17).