Being greeted like old friends is something that is lost of our age of dining. As you walk through the door Dino Cecchi welcomes you, shows you to your seat and whisks away with your bottle of wine. A moment later you are sipping on your vino already learning what chef has in store for the hours ahead.
It really is a family affair with son, Mark Cecchi, only 21 years young heading up the kitchen. Spending years in the family Italian restaurant, then exploring traditional cooking at its roots in Italy, he then went on to refine his skills under Scott O'Sullivan at Red Cabbage. It is these influences that shine in your experience at Cecchi's.
Hidden down the quieter end of Beaufort Street this warm and welcoming restaurant was the perfect spot for a long table dinner with a bunch of friends. With Mark creating our feast upon request, we just had to bring the wine, enjoy the seasonal offerings and leave smiling.
Amuse Bouche
Jerusalem artichoke soup
Fresh bread + olives
Entree
Lamb agnolotti, olive crumb, paremesan custard
Beetroot ravioli, goats cheese, asparagus
Main
Veal fillet, potato pav, chestnut, prosciutto crumb
Barramundi, saffron soffritto, prawn, fennel salad
Dessert
Pumpkin pannacotta, popcorn
Ricotta donuts, chocolate ganache, parfait
