LOCATION
Richmond.
DETAILS
Church St Enoteca is an understated venue located on one of Richmond’s well established business precincts. Surrounded by historical buildings Church St Enoteca was originally a metal works, established in the early 1900’s with many original features still remaining.
Ron O'Bryan joined Church St Enoteca in May 2006. Ron produces exquisite modern Italian dishes with a strong focus on seasonal produce. Menus are changed every six to eight weeks to maintain quality and capture the freshness of ingredients the brand enoteca so proudly represents. Where possible we buy in produce from farms and we use the best suppliers in Melbourne.
Church St Enoteca welcomes group bookings of 10 to 40 guests and menus can be accommodated in combination with our a la carte service, or in a partitioned semi private area. Bookings are essential. Functions at Church Street Enoteca always reflect our high quality restaurant food and service when located in the gallery or venue exclusive. Send an enquiry now by clicking on the link under our logo.
PROFILED BY DE GROOTS MEDIA
Years ago this building housed a metal works, though all that it retains from that period are the original floorboards. Now it’s a great restaurant space – large and open with high ceilings and walls hung with great old posters advertising everything from shoes to pasta. It’s got a good look, lots of tables, crisp white napkins, nice glasses, and it’s all very professional. The mood is smart casual – informal enough for families, yet smart enough to encourage people to cross town for the food and wine. The timber floorboards mean that it can be a bit noisy when the place is full, but there’s a great private room off the main area if you’re celebrating an occasion.
The food is mainly Italian, sometimes traditional and sometimes modernised, but always with great attention to detail. If it’s available, start with the plate of prosciutto and salami with truffled potato salad and rye toast. The prosciutto is brilliant – soft, sweet, salty and spicy all at once; and the salami will change your mind about this somewhat common small good. Try the not-very-Italian salad of quail, shiitake mushroom, peanuts, cress and sprouts – it tastes like what you always want in san choy bau. There are, of course, a range of pasta dishes to choose from, and for beef-lovers there’s a bistecca fiorentina – a giant T-bone, beautifully aged and char-grilled. The wine list takes time to read because there’s a huge choice of local and imported wines with lots of interesting Italians. If in doubt, ask the advice of manager, Alastair Dobbs. There’s usually a two-course lunch special during the week but for something quick smart, try the bar.
Rita Erlich, December 2007
