My Melbourne Feast ~> Grossi Florentino Restaurant

The Grossi Family has a long history in their contribution of Italian cuisine in Australia. Guy Grossi, current head chef/owner of Grossi Florentino has continued to WOW diners with his love and passion for Italian cuisine. 2 hatted Chef, Guy is a funny man with a great sense of humor but when it comes to food, it’s no joke at all.  He has been awarded by the president of Italy for his service of Italian food outside of Australia, with such great critiques and reviews, I decided to dine @ Grossi Florentino for my next Melbourne Feast ~>

I was living in the city during my stay in Melbourne and in my opinion, Melbourne city is a city filled with loads of  food! Indian food, Japanese food, Chinese food and many more. Name it and they will have it. Grossi Florentino is one of the restaurants that stand out among the other restaurants, with a huge GROSSI ‘sign’ outside the restaurant, its hard to miss. The restaurant was at level 2. Up the stairs, I was greeted and seated by. I picked the Degustazione (Degustation) Menu and My Melbourne Feast began.

crumbed squid

The squid was beautifully seasoned, great crunch and a combination of flavors dancing in your mouth.

Rabbit and Pork Terrine, Foie Gras, Pistachio, Grilled Peach, Preserved Artichoke, Parsley, Peppercorn

Rabbit and pork terrine was tender, pleasant rabbit taste with a hint of pistachio from the crust. Sweetness of the peach complents with the artichoke and terrine. Parsley puree with just enough hit to it was faultless.

Sardines 'Pangrattato' Crab Filled, Speck, 'Pangrattato',Tomato Sorbet, Watermelon, Balsamic, Basil Leaves

The combination of the salty but yet soft sardines with the compressed watermelons and the tomato sorbet creates a cold and warm effect in your palate and in contrast, balances the saltiness.

Zucchini Flowers, 'Caponata Siciliana', Minted Ricotta Filled, Endive, Pumpkin Juice

Crisp zucchini flower with a burst of  light and creamy minted ricotta with every bite gets lifted with the pumpkin juice. A clean finish is created  from a crunch from the fresh yet bitter edge of the endive leaves.

*Endive – is a leaf vegetable belonging to the daisy family.

Risotto "Venere" Black Venere Rice, Morton Bay Bug, Parmesan Sabayon.

The Venere rice was nicely done following with a creamy and light Parmesan sabayon. A bite from soft and perfectly cooked balmain bug is just as good as it gets.

Glenloth Pigeon, Roasted Breast, Leg Ravioli, Black Cabbage, Marsala, Cardomom and Liquorice Powder, Beetroot,couscous

Tender pigeon, though a letdown with soggy ravioli is puzzled together by the robust jus.  Only fault  visible was the ravioli, apart from that, it will be a reputable dish.

Slow cooked wagyu Rump cap, Pickled veal tongue, shallot and potato "saltate", Fennel and Rosemary Praline, Salsa verde

Perfectly cooked wagyu rump dances with the complexity of the sauce. Salsa verde was pleasant with fennel and rosemary praline attracts meat lovers.

Seasonal Gelato

Dessert arrives with two seasonal gelato top on a crusty biscuit is made to attract any sweet tooth.

After Lunch, I went to thank the Chef and his team for their efforts in creating such a wonderful feast. The Journey in the world of Guy was indeed a great culinary adventure. This restaurant deserves its continued success and reputation. After dining at this restaurant, I learned that why Melbourne had such a reputation for their food. I will definitely be in Melbourne for my next culinary feast. This is it for My Melbourne Feast for February 2010.


Grossi Florentino
80 Bourke Street, Melbourne,
(03) 9662 1811
The Age Guide – Two Chef hat for numerous years


Guy Grossi has written two books.

Titled ‘Grossi Florentino : Secrets and Recipes’   AND   ‘My Italian heart’

if you are a fanatic of Italian food, you should definitely have these books!

Get your copy from any leading bookstores or a signed copy @ the Restaurant.

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