Osteria la Passione
Editorial
An Italian restaurant without the choice of a menu? Only a chef with titles such as '1999 Restaurant of the Year' and '2003 Chef of the Year' as awarded by ,i>The Age Good Food Guide could get away such a feat. Chef Carmine Costantini has realised a personal dream in Osteria la Passione. Since arriving in Australia several years ago and working in the kitchens of Stefano's Tea Rooms of Yarck and Caffe e Cucina, Costantini brings both enthusiasm and experience to this restaurant. He serves a set menu of simple, regional cuisine in an informal fashion.
This is quintessential Italian dining. The intimate 35-seat restaurant is as close as it gets to being invited into the home of an Italian Village for a meal. Costantini combs the markets each day for fresh produce, selecting only what inspires him for that evening. The dining room is decorated simply, with a warm rustic charm.
A minimum of six courses is offered, and diners can opt for more if they wish. A meal will usually start with a selection from the antipasto bar, where the juicy, marinated vegetables are beautifully displayed in the dining room. It then follows with a range of dishes from the small kitchen, including pasta, and roasted meats such as roasted kid or pork belly with braised cabbage. If strawberries were abundant that week, expect them to come drizzled with aged balsamic, or perhaps a rich tiramisu will be the chosen finale. Whatever's on offer, be prepared to entrust your palate to the expertise of the chef, and leave yourself plenty of time to enjoy the experience - good food shouldn't be hurried.
Osteria la Passione is still awaiting its liquor license, but BYO is welcome. Bring along a gutsy red to accompany these rustic dishes.
Angela Costanzo, February 2011
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