Matteo’s Restaurant

Specialties

Japanese seafood plate:

Hiramasa kingfish & Yellowfin tuna sashimi, Tasmanian wasabi, sweet dashi & cucumber sauce.

Sichuan pepper & garlic prawn tempura, oroshi grated daikon radish.

Unagi smoked eel roulade with potato & egg salad, pickled plum & bonito mayonnaise.

Steamed spanner crab wonton ravioli,

green papaya & mango salad with fried school prawns, coconut laksa sauce.

Miso-​baked saikyo-​yaki Japanese black cod fillet,

kara-​age fried baby squid filled with red rice & shrimp,

heirloom carrot salad, edamame soyabeans,

sea urchin butter sauce.

Chinese-​roasted, five-​spiced duck breast,

confit duck leg terrine, sweetcorn fritter,

stir-​fried Chinese broccoli, hoisin-​plum sauce.

Seared, wagyu beef oyster blade,

pickled savoy cabbage & daikon, red capsicum piperade,

tempura mashed potato & beef rib hash ‘chips’,

Yakiniku Japanese barbecue sauce.

Vanilla bean Bavarois scented with peach liqueur,

poached stone fruits, toasted almond praline,

pistachio ice-​cream.

History

Established in 1994.

Matteo’s opened in 1994, in the building once occupied by Mietta’s in North Fitzroy. Housed in a Victorian terrace just past the bohemian enclave of Fitzroy’s famous ‘Brunswick Street’, Matteo’s is an elegant restaurant serving contemporary Australian cuisine.

Matteo’s began with traditional Italian fare, changed to French cuisine, and most recently has adopted a modern Australian feel with strong Japanese influences. Matteo believes it is all about reinventing yourself, something which he feels is necessary every few years to be successful amid changing trends and consumer demands.

Meet the Business Owner

Matteo P.

Business Owner

Matteo Pignatelli graduated from the ‘Diploma of Business in Hospitality Management’ at

William Angliss in 1989, after winning individual awards for Culinary studies, Food and Beverage Operations and Most Outstanding 2^nd year Student. While studying, he complemented his studies by working part-​time at fine dining establishments such as Jacques Reymond, Masani’s and Tansy’s.

He currently serves as President on the board of the Restaurant and Catering Assoc of Victoria [since 2008] and is a Victorian Representative the national RCA board.