Valentino

About

Authentic Calabrian food & wine by chefs Riccardo (Valentino) Momesso & Sarah Porz - relaxed, casual & comfortable but classy & contemporary too.

Story

Valentino was born in 2013 when experienced and like-minded Melbourne chefs Riccardo (Valentino) Momesso and Sarah Porz established their authentically Calabrian Kitchen. It reflects the way they like to cook, eat and share – with a big open kitchen and generous marble antipasto bar, show casting many of the dishes made that day. It is a welcome space for everyone, from the solo diner wanting a quick snack or a glass of vino, friends wanting to chat or groups wanting a long slow evening with a menu designed for sharing. Valentino is relaxed and casual with a comfortable but classy, contemporary ambience.

The dishes come straight from Riccardo’s Calabrian heritage, the food from his upbringing, food he has eaten all his life. Many of the techniques and dishes have passed down by his parents and grandparents. Like other great cuisines, Calabrian food is influenced by a history of poverty, resourcefulness in making do with available seasonal ingredients, respect for produce and skillful preserving techniques. That’s why the Kitchen’s menu changes daily, depending on the market produce of that day.

Valentino has been well received by food critics and eaters alike. It rated as one of Melbourne’s 10 “Hot and New” eateries in the Age Good Food Guide 2014, an Australian Gourmet Traveller “Hot Plate” in May 2013, one of Australian Gourmet Traveller’s top 100 Australian restaurants in 2014 and home of one of Melbourne’s best pizzas in December 2013 by Australian Gourmet Traveller. The Kitchen has been favourably reviewed by leading food writers (John Lethlean in the Australian, Larissa Dubecki in The Age, Michael Harden in the Australian Gourmet Traveller).