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Monday 7am - 12am Tuesday 7am - 12am Wednesday 7am - 12am Thursday 7am - 12am Friday 7am - 12am Saturday 7am - 12am

Florentino Melbourne

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Florentino Melbourne

A new edition begins on Bourke Street. By edition Hospitality. Home to Florentino Dining Room, Café Florentino and Cellar Bar.
(2403)

24/09/2026

The Wynn Room – named after w**e importer Samuel Wynn, one of the building’s original owners –, overlooking Bourke Street through stained windows.

23/09/2026

Ravioli Doppio, Wild Mushrooms, Cacio e Pepe, Local Hazelnuts.

The ravioli doppio is slowly becoming a signature of Café Florentino. Lately, our double-pocket pasta has been filled with wild mushrooms on one side — a blend of porcini, portobello — and an oozy cacio e pepe cream on the other.

Finished simply with butter and roasted hazelnuts from Pepo Farms, the dish comes to life as the pasta is cut open. The two fillings mingle together, creating a rich, velvety sauce that coats each bite.

17/09/2026

Affogato, Tiramisu Gelato, Cocoa Nibs.

Café Florentino’s take on a classic. A scoop of housemade tiramisu gelato is served alongside a shot of espresso and your choice of liqueur — Amaretto, Frangelico or Kahlúa — while caramelised cocoa nibs provide texture and a gentle bitterness, balancing the sweetness of the dish.

A simple pleasure, to end your meal.

15/09/2026

Fritto Misto, Calabrian Chilli, Woodfired Pepper Aioli.

The best of Australian seasonal seafood of the day, lightly fried until golden and finished with house-made Calabrian chilli salt. Served with lemon and a vibrant red pepper aioli for dipping.

10/09/2026

Cappelletti d'Anatra, Pickled Beetroot.

A new seasonal iteration of the duck ravioli from our opening menu.

These beetroot cappelletti (literally “little hats”) are filled with a mixture of roasted Loddon Estate duck, porcini mushrooms and Marsala w**e, then topped with lightly pickled beetroot.

A rich, buttery duck sauce is poured tableside, bringing the dish together.

08/09/2026

As the NFL lands in Melbourne for the week, gather around a game day feast at Florentino.

At Café Florentino, join us for our ever-popular Menu del Giorno, or settle in over housemade pasta and the best local seafood and meat cooked over the open fire with Australian red gum.

Upstairs in the Dining Room, experience one of our set menus or go à la carte and make the occasion truly special by sharing our signature La Fiorentina — a 1kg O’Connor T-Bone, cooked over the fire.

Book your table via the link in bio.

03/09/2026

Saffron Risoni, Ossobuco, Gremolata.

Settle in at Cellar Bar with a glass of vino and one of Italy's great comfort dishes. Our slow-braised ossobuco is served over saffron-infused risoni—a nod to the Milanese classic risotto—and finished with a bright gremolata of lemon, parsley and garlic to bring freshness.

02/09/2026

Jerusalem Artichoke Tart, Cashew, Gremolata.

Our seasonal tart at Café Florentino celebrates one of winter’s most distinctive vegetables: Jerusalem artichokes, sourced from our friends at @days_walk_farm.

Inside the shell lies a rich cream of grilled Jerusalem artichoke, cashew, smoked paprika, garlic and chilli, bringing a welcomed warmth and depth. The tart is carefully topped with Jerusalem artichokes prepared two ways — pickled for brightness and thinly sliced into crisp chips for texture.

A vibrant gremolata and a scattering of fresh herbs provide a final touch of freshness and lift.

01/09/2026

Menu del Giorno at Café Florentino.

A two or three-course menu celebrating seasonal Italian cooking, designed for mid-week lunches, relaxed dinners or pre-theatre dining.

Available daily.

Make your own menu from a rotating selection of seasonal favourites.

Two Courses, $58
Three Courses, $70

Jerusalem Artichoke Tart, Cashew, Gremolata.

Pollo al Mattone, Confit Garlic, Rosemary.

25/08/2026

This Father's Day, take your special person on a trip to Italy at Florentino.

Downstairs at Café Florentino, settle into the spirit of a Tuscan grill, with housemade pasta and the best local meat and seafood prepared simply. Our signature 1kg O’Connor T-Bone, our take on the traditional bistecca alla Fiorentina, calls for a special occasion gathering. Pair it with seasonal sides and a bottle of Tuscan w**e for good measure.

Upstairs in the Florentino Dining Room, our Sunday Roast will be in full swing: a shared feast of assagini, pasta and a beautiful cut of beef, slowly roasted on the rotisserie, as the centerpiece to your celebration.

Prefer to keep things spontaneous? Drop into Cellar Bar, where we’ll be turning up the heat with a one-day-only Ghost Pepper Chilli Lasagna.

Wherever you take your Dad, father figure or someone special, come hungry. They've earned it. Book your table now via the link in bio.

20/08/2026

Caramelle, Smoked Onion, Jerusalem Artichoke, Hazelnut.

One of Italy’s most playful stuffed pasta shapes, caramelle takes its name from its resemblance to wrapped sweets. This season, each piece is filled with caramelised onion and Jerusalem artichoke from Day’s Walk Farm.

The pasta is finished with a velvety sauce infused with Jerusalem artichoke, a scattering of roasted Pepo Farms hazelnuts, and fresh herbs.

19/08/2026

Gorgonzola Arancini, Radicchio, Currant Agrodolce.

Few combinations in Italian cooking are as enduring as radicchio and Gorgonzola. This season, we are celebrating both by pairing our creamy Gorgonzola arancini with vibrant radicchio leaves from our friends at Ramarro Farm.

The radicchio provides the perfect vessel for the arancini, its gentle bitterness balancing the richness of the cheese while adding striking colour to the plate. Each piece is finished with a currant agrodolce, bringing a sweet-and-sour brightness that ties the dish together.

A simple expression of seasonality, rooted in classic Italian flavours. Available at Café Florentino.

13/08/2026

As the season evolves, so do the produce and ingredients available to us. While the spirit of the menu remains unchanged, we’re excited to introduce our new Sunday Roast menu this Sunday, 16 August.

Alongside antipasti and a primo piatto of rigatoni with sugo d’anatra and bergamot, the centrepiece will now feature slow-roasted beef, served with a selection of seasonal sides, all designed for sharing.

This Sunday, we’ll be serving a beautifully marbled Sanchoku Wagyu chuck tail flap, raised on pristine Australian pastures from the finest bloodlines and grain-finished for a minimum of 300 days.

Of course, our signature garlic Panis Quadratus remains, ready to mop up every last drop.

Book a table now via the link in bio.

05/08/2026

Cacciucco alla Livornese, Murray Cod, Tomato, Clams.

Our take on cacciucco, the iconic fish stew of Tuscany’s western coast, most closely associated with the port city of Livorno. A classic of cucina povera, it was traditionally made using the day’s unsold seafood, not unlike the French bouillabaisse.

This dish is so delicious and full of character that we wanted to showcase it in the Florentino Dining Room. Ours features a fillet of , sustainably pond-grown in New South Wales, served with confit potatoes, strawberry clams and broccoli leaf.

At the heart of the dish is the broth, poured tableside: a rich tomato-based seafood sauce, delicately scented with saffron and reduced slowly over many hours. Like all good things, it is a labour of patience and time.

30/07/2026

Our Wynns W**e Dinner is fast approaching, and we're delighted to reveal the full menu along with the line-up of w**es curated especially for the evening.

From iconic cuvées to sought-after back vintages, this one-night-only dinner offers a rare opportunity to explore what has made one of Australia's most revered and enduring estates.

With only a handful of seats remaining, we expect this exceptional evening to sell out soon. Discover the menu and secure your place via the link in bio.

29/07/2026

Fregola al Nero di Seppia, Arrow Squid, Preserved Lemon, Chilli.

This is an absolute guest favourite on the current menu from Head Chef James.

Sardinian fregola is cooked in an intense fish stock infused with squid ink, then finished with butter and lemon juice. It is served with locally caught arrow squid, sliced very thinly and gently sautéed to achieve a tender, noodle-like texture.

The dish is garnished with preserved lemon, a chilli seasoning with a touch of smoked paprika, and sea herbs.

22/07/2026

Smoked Mussels, Tagliatelle, Roasted Tomato Butter.

Deceptively simple yet full of flavour, this dish begins with mussels locally sourced from Harry's and smoked in-house. The sauce brings together a classic combination of white w**e, lemon, garlic and chilli, enriched with our roasted tomato butter.

Tossed through house-made tagliatelle, this pasta balances bright coastal flavours with the warmth and comfort of the season.

17/07/2026

450g “Southern Highlands” Barnsley Lamb Chop from Junee, NSW.

A generous double-cut lamb loin chop taken from the saddle, bringing together both sides of the loin for richer flavour and enhanced texture.

Cooked on the bone over open fire with Australian red gum and served with your choice of sauce.

Address

80 Bourke Street
Melbourne, VIC
3000

Opening Hours

Monday	7am - 12am
Tuesday	7am - 12am
Wednesday	7am - 12am
Thursday	7am - 12am
Friday	7am - 12am
Saturday	7am - 12am

Website

https://florentino.melbourne/

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