fbpx
Copyright LE COURRIER AUSTRALIEN 2016
HomeLife StyleRosetta – Melbourne

Rosetta – Melbourne

Having worked up the ranks of the Rockpool Empire, Brendan Sheldrick has earned his place as the Head chef of Rosetta. Born in the suburbs of Sydney, Brendan’s entrance to the empire was at XO Restaurant. After impressing Neil Perry early on, Brendan has worked up through various restaurants, Rockpool George Street, Spice Temple and now heads the ranks at Rosetta in Crown.

head-logo
Iain Halliday designed the interior of Rosetta to exude the elegance of traditional Italian architecture. As you enter through the Crown complex and into the restaurant, you are gracefully guided to your table by attentive staff whom take care of every detail throughout your meal. As you are whisked across herringbone carpet towards the red velvet banquets you pass grand portraits of familiar Italian celebrities like Sinatra and Sofia Loren. All of this adds to the core of what is on offer at Rosetta; an overall sleek and traditional dining experience.
As is the focus with all Neil Perry’s restaurants; fresh produce is number one . Rosetta uses the best possible produce in its simplest form to create abundant flavours. Fresh ricotta, that is house made daily, is drizzled with olive oil and served with wood smoked tomatoes and wafer thin crisp bread. The pasta is also made daily, by Brendan and his team, to ensure the its best flavour. The spaghetti is lightly tossed with zucchini and chilli then finished off with olive oil; a simple dish sure to warm the heart.

Freshly picked, new season slippery jack and pine mushrooms are made into a risotto; cooked perfectly so that each mouthful is of a crisp autumn morning. Brendan also sources the finest meats and showcases line caught seafood on the menu as daily specials.
All pastas are made in house with the exception of the Spaghetti that is kiln dried and imported from Italy

Address: Crown complex – 3000 Melbourne

Comments
Share With: