Al dente enoteca

Build your custom al dente enoteca experience selecting dishes from our a la carte menu, or let our team treat you to an experience curated by us. As we follow the seasonality of produce, our menus are often subject to change and prices may increase from time to time. Our menu is subject to change and this is an example menu only, for our current menu, please get in touch with us via email to ciao aldenteenoteca, al dente enoteca.

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Al dente enoteca

By Katya Wachtel. By Matheus. At Al Dente, the menu changes weekly except for the spanner crab ravioli — a lockdown favourite — which remains a mainstay. Another highlight might be roast duck and artichoke-filled tortellini, topped with artichoke cubes pan-fried in duck fat. It comes served with a rich duck jus made from duck bones , which is poured over your dish tableside. Cacio e pepe tortellini — another lockdown classic — makes regular appearances. The soft sponge-like cake originates from Lodi in northern Italy, where Vignali was born. Cocktails include a riff on the classic Negroni as well as a yuzu-flavoured Highball. Freezers are packed with pastas from the Al Dente back catalogue to cook at home. Pre-made sauces include Sicilian pesto, truffle butter, lemon curd, and slow-cooked lamb ragu and bolognaise. Contact Details. Phone:

About us. Join to create and share your own list! A fine dining experience, offering modern Italian cuisine in an intimate and relaxed setting.

Stop by our Sapori for an authentic Italian trattoria lunch or dinner, or to stock your pantry with high quality local Australian and imported Italian ingredients including our handmade pasta, authentic sauces and lovingly made lasagne. We release a weekly menu via our partner platform, Cookaborough, via email, for you to browse through our products, ready to be delivered to your door each week on a Saturday. Weekly specials, signature mainstays, and our favourite flavours of Italy and Australia are always available. Our story is one about belief, passion and hard work. We started Al Dente during a global pandemic which changed every aspect of life to the core; a time when nothing was taken for granted, but we kept working hard towards our dreams. Our expert events coordinating team are flexible, creative and passionate, ready to make your next special occasion an incredible one. Serving locals and food enthusiasts with at-home and approachable fine dining across Melbourne.

Originally a weekly pasta delivery service, Vignali founded the business as a means to support himself and other international visa holders during COVID lockdowns. He later joined forces with Davide Bonadiman, as their joint vision came together to take Al Dente to a bricks and mortar location. Now, Al Dente brings to you an approachable fine dining enoteca, offering a choice between a la carte dining, or leaving your experience in the capable hands of chefs Andrea and Davide for a tasting menu exploring their favourite regional Italian dishes. A locally focussed wine list with rotating favourites on pour, and humble, good service are what we are known for. Need to cater dinner in a hurry?

Al dente enoteca

By Katya Wachtel. By Matheus. At Al Dente, the menu changes weekly except for the spanner crab ravioli — a lockdown favourite — which remains a mainstay. Another highlight might be roast duck and artichoke-filled tortellini, topped with artichoke cubes pan-fried in duck fat. It comes served with a rich duck jus made from duck bones , which is poured over your dish tableside. Cacio e pepe tortellini — another lockdown classic — makes regular appearances. The soft sponge-like cake originates from Lodi in northern Italy, where Vignali was born. Cocktails include a riff on the classic Negroni as well as a yuzu-flavoured Highball.

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Our expert events coordinating team are flexible, creative and passionate, ready to make your next special occasion an incredible one. Can't get enough? Serving locals and food enthusiasts with at-home and approachable fine dining across Melbourne. Hours Day Times Monday Closed Tuesday 9am - 11pm 9am - 11pm Wednesday 9am - 11pm 9am - 11pm Thursday 9am - 11pm 9am - 11pm Friday 9am - 11pm 9am - 11pm Saturday 9am - 11pm 9am - 11pm Sunday 12pm - 5pm 12pm - 5pm. If it's just a slice of saucy 'za you're after, then start with our list of the city's best pizza joints. Freezers are packed with pastas from the Al Dente back catalogue to cook at home. Take a look at our seasonal offering and reserve your table! Food Dolci Wine Drinks. Make A Reservation. By Matheus. He launched his own pasta delivery service, Al Dente, which quickly spread in popularity around Melbourne and has since evolved into the upscale modern restaurant it is today — Al Dente Enoteca. Assorted teas from 4.

First visited the restaurant just after it opened but was a bit underwhelmed. Thought it was worth a return visit as it's both local and will allow BYO; providing an alternative to Scopri just down the road. Very glad we did

Build your custom dining experience selecting dishes from our a la carte menu, or let our team treat you to an experience curated by us. To book, click the link above. Another highlight might be roast duck and artichoke-filled tortellini, topped with artichoke cubes pan-fried in duck fat. A milk crumble houses fior di latte gelato, which gets blanketed by buttermilk pannacotta foam, garnished with honeyed textures. Find the best restaurants to book for Valentine's Day, anniversaries or just because. ALi from 5. The desserts are just as fantastical, with creations like lait e miel milk and honey and chocolate, hazelnut, coffee and truffle, playing unique riffs on authentic Italian flavours. Make A Reservation. Stop by our Sapori for an authentic Italian trattoria lunch or dinner, or to stock your pantry with high quality local Australian and imported Italian ingredients including our handmade pasta, authentic sauces and lovingly made lasagne. Al Dente Enoteca. Facebook-f Instagram. Lupino's cuisine is inspired by rustic Italian home cooking, served in a relaxed atmosphere. Menu View menu. Venue profiles are written by independent freelancers paid by Broadsheet. The soft sponge-like cake originates from Lodi in northern Italy, where Vignali was born.