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Tutto Bene
Mid Level Southgate, Melbourne Vic
Ph: (03) 9696 3334
http://www.tuttobene.com.au/
Prices: Mains $20-$30
Style: Italian (risotto)
28th May 2017
   

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Review by Lachie
A Pre-Show Risotto.

If you've got tickets to a show at the Arts Center and are after a rich, filling Italian risotto, you can't really go past Tutto Bene at Southbank. The indoor/outdoor dining room was certainly bustling, with anxious diners milling around to get in the moment the doors opened on the dot of 6pm.

We settled in with a bottle of 03 Warramate Cab-Merlot. The wine list has a good selection of both Australian and Italian bottles,as well as a quite reasonable range of by-the-glass offerings.

For entree I had the Prosciutto di Parma con fiore di pecorino Toscano ($18.50), the proscioutto itself was delicious, but the shavings of Tuscan pecorino that accompanied it were outstanding. While Sarah's Carpaccio del giorno (Carpaccio of the day $18.50) was beef with rocket and artichoke and was also very flavourful. Entrees were preceded by bread and Tutto Bene's own olive oil (Chef Simon Humble is an internationally qualified olive oil judge).

Mains were always going to be risotto, it wouldn't seem right to come to Tutto Bene and not have the risotto. Sarah selected the Anatra, funghi e salvia($21)- braised duck and procini mushrooms - while I opted for Sugo della nonna e rosmarino($23.50), a slow cooked lamb and tomato rissoto. It was explained that the risotto is cooked with lamb which is removed before serving, this is as close to a vegetarian dish as I will ever recommend. The flavour was full, rich and creamy. Sarah ranked her duck and mushroom a close second on her list of all time best risottos (the first being the wild mushroom at Enotecta Sileno ). Although the servings appear small when they arrive at your table I can assure you that you will not be hungry by the time you get through it.

For a restaurant of such quality Tutto Bene represents excelent value, and if you're in that part of the city for an evening it can be highly recommended.

We ate:
Entree: Prosciutto di Parma con fiore di pecorino Toscano
Entree:Carpaccio del giorno
Main: Anatra, funghi e salvia
Main: Sugo della nonna e rosmarino

We drank:
03 Warramate Cabernet Merlot

 

 
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