LOCATION
Esposito is located in the suburb of Carlton, a walk away from Melbourne’s CBD
DETAILS
Chef and operator Maurice Esposito has had 21 years experience in the food industry and his expertise comes through in Esposito's mouth-watering menu and the warmth and finesse with which the restaurant is run. Esposito takes pride in using specially grown ingredients from all over the country. Wrapped in a double layer of crisp linen table cloths and topped with Villeroy and Boch crockery, each table at Esposito plays a part in creating a cosy, sophisticated and contemporary dining space.
FUNCTIONS
The private dining room upstairs can be used for a range of different occasions, from an intimate dinner for six, to a cocktail celebration for 40. Two and three course set menus (including wine) are available.
FOOD AND BEVERAGES
Esposito’s food philosophy is all about preserving the distinctive flavours of each element of each dish. Your taste buds will be rewarded by an entrée of Crayfish Tortellini ($21 and with pasta handmade by Esposito’s Italian mamma) and a filling main of Wild Barramundi with cauliflower purée, anchovy and prosciutto fritter, and herb sauce ($42). The chef describes their desserts as ‘subtle and intelligent’ – a fitting description of specialties such as the Hot Date Tart with spiced frangipani ($18).
PROFILED BY DEGROOTS MEDIA
There’s some rich restaurant history here, since chef Maurice Esposito once worked with Michael Bacash, who owned the restaurant when it was called Toofey’s and was regarded as one of Melbourne’s best places for seafood. Esposito has kept up the tradition for terrific seafood dishes but has made some swish changes to the decor. The interior is calming with white painted walls, a modern chandelier providing some of the warm light, crisp white tablecloths and napkins and comfortable chairs.
The food is terrific for two reasons. The first is the quality of the ingredients and the second is the care and skill with which they are prepared. Presentation is elegant and portion sizes are satisfying rather than over-indulgent. An entree of ravioli filled with Moreton Bay bug meat comes with a silky white wine sauce, and the beer battered whiting, complete with side of chips, is a lesson in just how superb the dish can be. More elaborate were the snapper fillets served with a prosciutto-wrapped prawns and a broad bean salad. There are some excellent meat dishes, for non-seafood eaters. Try the quail saltimbocca with a pear tart and raddichio leaves – it is a wonderful combination of salty, sweet and bitter. The wine list includes a number of interesting Italian wines, some half bottles, and a good range by the glass. Excellent service, but don’t expect to rush through dinner.
Rita Erlich, November 2008