Fiorelli Restaurant
Editorial
The menu at Fiorelli is inspired by Northern Italy and utilises only the best ingredients from some of Melbourne's most exclusive suppliers. Weekend mornings tuck into eggs Benedict with poached eggs, smoked salmon and hollandaise, or the hearty steak sandwich with cheese, tomato, lettuce, onion and chips. For lunch or dinner start with an entree of the day's soup, followed with a pasta dish of spaghetti with a rich bolognaise-style beef ragout. Alternatively, feast on the twice-cooked half duck with sauteed spinach, crispy polenta and sweet balsamic sauce, or braised lamb shanks with mashed potato. Finish with the hot chocolate souffle served with vanilla bean ice-cream. Fiorelli offers a good sized wine list of mostly Australian varieties.
Veda Wickens, May 2007
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