I have a Tipo 00 problem. It was the restaurant that I frequented the most in 2015. I’m pretty sure I was there at least 2x a month from about July onwards. Good news: I got to try almost everything from their delicious menu. Bad news: the wallet is lighter, the waist is wider and I ignored a lot of other new places.
This is my homage to Tipo 00, the love of my 2015.
Entrees: from the moment the yummy focaccia comes out at the start of the meal, you’re hooked. It’s amazing with salt, olive oil and cheese. My personal favourite of all the entrees is the arancini with mushrooms.
Goes without saying, the pasta is amazing. The most famous of them all is the “Tagliolini al nero – squid ink tagliolini, squid & bottarga” but my favourite is the “Gnocchi di patate – braised duck, porcini mushroom & pecorino” in it’s pillowy perfection.
For desserts, again, all very very good. But amazing is the “Tipomisù – chocolate, coffee & mascarpone“. Can’t go past the amazing dark chocolate cake with the super rich coffee chocolate sauce.
I’ve actually had to impose a ban on myself from going to Tipo too much this year. And after posting these pictures, I’m questioning my decision. I seriously can’t articulate how much I love this place.
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Giuseppe, Arnaldo & Sons (GAS) really do a spectacular job of cooking delicious Italian food. I’ve lost count of how many times I’ve dined there, but I know I’ve never been disappointed.
Had a heartwarming winter dinner there, which started with wonderfully crispy “‘Baccala Fritto” Crispy Salt Balls, Aioli”. Interesting flaky crispy texture filled with creamy potato with salty shreds of cod running through it. Yum!
I can’t resist cured meat. If I recall correctly, “Salumi Ossocullo” is a cut of meat from the neck of the pig. It was tasty.
Given the Melbourne weather has been a bit cold and dreary, the “Risotto “alla Milanese”, Saffron, Minced Pork Sausage, Finished with Parsley & Bone Marrow” was the perfect homely and warm dish to counter the outside elements. Rich in texture and flavour, with perfectly cooked rice.
The perfectly seasoned “Grass Fed Sirloin on the Bone 450 Grams Firm Texture, Full Flavoured, Parmesan Herb Crumbed Onion Rings” goes extremely well with a side of crunchy “Potaotes, Rosemary, Garlic”.
Dessert for the night was “Baked Chocolate Pot, Chocolate Pearls Served Chilled”. It was creamy silky dark chocolate perfection.
Great atmosphere, good food. Can’t wait to dine here again!
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We are so lucky to have 3 Movida’s in Melbourne. The original Movida which is constantly booked out and a bit more upscale, the uber cool Movida Next Door which is constantly packed… and then we have Movida Aqui which is located in a quieter part of the city, but has the same great food and service (without rejections when booking or waiting an hour for a table!).
Went for a superb lunch there prior to Xmas, and this was what we had…
First item was from the tapas menu, Anchoa which was described as hand-filleted Cantabrian Artisan anchovy on crouton with smoked tomato sorbet. Yeah, I’m not normally a fan of anchovies but someone else wanted to order this and I gave it a go… and it was amazing! The fish wasn’t overpowering and with the crispy crouton and icy cold sorbet it was a great combination.
Next up was the Vieira which was live half shell Western Australian scallops with jamon and potato foam… perfectly cooked scallop with salty jamon topped with a creamy foam, you can’t go wrong!
No visit to a Spanish restaurant would be complete without a paella, and we had the Paella de Marisco which had Bomba rice cooked with seafood and saffron… perfectly cooked seafood, the rice at the bottom of the pan had that lovely crispiness and tasty saucy flavours! Yum!
Last dish we had was the steak… it probably has a fancy name (which I don’t recall) but it was a massive (400g?) fillet off the bone perfectly cooked and served with potato puree. It was awesome!
One of my favourite places to dine in Melbourne – hassle free, great atmosphere and good food! I would gladly choose this over the other 2 Movida’s!
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