Matteo's

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Contemporary cusine with flavours of Asian influence.

Housed in an elegant Victorian terrace just past the bohemian enclave of Melbourne's famous Brunswick Street, Matteo's has offered seasonal contemporary Australian cuisine and professional hospitality since 1994.

As well as a la carte dining, Matteo's offers private dining to suit every occasion -Weddings, cocktail parties, special birthdays and corporate dinners can all be hosted at Matteo's.

Degustation menus are available everyday and we offer a range of dishes for vegetarians.

Perhaps try tempura zucchini flowers filled with fetta, watermelon, radish & coriander salad, tamarind vinaigrette ...and then ....Five spiced roast duck breast, black rice panko croquette with duck confit, stir-fried wombok cabbage, hoi-sin duck sauce.

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Reviews of Matteo's

  • Vera Poh
    Vera Poh   13 reviews
    If Matteo's were a person, he might be the son of a former European diplomat (perhaps reincarnated in owner Matteo Pignatelli) and his Japanese wife. He was probably born and bred in Japan -- in a household of dual cultures -- before moving to his father's homeland in Europe. He is likely to have lived in China for several years before finally settling down in the Melbourne suburb of North Fitzroy for the last decade or so.

    Tastefully attired in luscious damask and opulent tapestry, he glows softly from a warmth of lanterns here and a glitter of chandeliers there. With the juxtaposition of dark tropical timber and contemporary art, ornate mirrors and sparkling glass, Matteo's exudes an air of polished charm and flawless grooming.

    But, do not be fooled. While outwardly Occidental, he is deeply Oriental -- Japanese, to be specific, with nuanced Chinese undertones. Her Balmain bug tail, king prawn and scallop sauteed in Yakitori sauce with Asian coleslaw ($24) is a case in point. And so is his Grilled lamb cutlets, shiso spiced crushed peas, yuzu salted cucumber in Japanese citrus pepper sauce ($42).

    As such, Matteo's is completely adept in hosting his Western and Asian custom alike -- never mind the Japanese patron who remains conspicuously absent. There is the senior white-shoe banker with friends from other white-shoe firms; there is the young Asian couple indulging on their professional wages. There is the local burgher sitting alongside a tight-faced matron and their unmarried daughter; and there is the affluent Chinese family who ambles into the dining room dripping with conspicuous consumption.

    Chef Brendan McQueen's creations are seasonal and diners choose between the 4-course tasting menu ($110 per person or $170 with matching wines) and the ala carte selections. The menu's seemingly convoluted scramble of flavours belies the magical concoctions that end up at the tables. Service is attentive but not obtrusive, professional but not aloof.

    Start with the Japanese seafood plate ($25): the velvety carpaccio of Hiramasa kingfish is ethereal against the crunchy bits of pickles and capers, teriyaki squid stuffed with grains under a bonito mayonnaise is substantial if incongruous while the steamed avocado chawan mushi custard is as mystical as morning dew. With a texture of high threadcount sheets, a porcelain spoonful of this is like a lover sliding into bed: hmm, nice.
    Vegetarians will relish their Pan-fried rice noodle 'raviolo' filled with grilled eggplant, smoky baba ghanoush and thin tofu cakes ($36). Topped with a delightful -- slightly tangy, slightly salty, slightly sweet -- soya bean salad dressed in red miso sauce, the pasta is vaguely reminiscent of the Cheong Fun (rice noodle sheets) that one finds in a Chinese Yumcha restaurant.

    Most of us love the Japanese miso -- in soups or sauces -- and most of us adore the baked fish in fine French cuisine. But when Chef McQueen consummates the two, the result is a character made in heaven. The Miso baked Japanese black cod fillet ($40) arrives like an uncut gem on a nest of pickled white radish and brown seaweed salad. The mild tang of the salad nest is a pleasant contrast to the salty miso while the bursting crunch of the salmon roe accentuates the pristine softness of the fish.

    Also celebrating cross-cultural nurturing (this time perhaps to commemorate the Vietnam war) is the dessert of dark chocolate fondant pudding with Vietnamese mint sorbet ($19). The sorbet -- dabbed mischieviously with ground chocolate on one side -- is like a springtime rendezvous: light and cool with a touch of frisson. And beckoning quietly alongside it, is the dark chocolate pudding. This is exactly the sort of lover a woman loves to hate: rich, seductive and dangerous. Enough said.

    In the end, like an individual of hybrid heritage and privileged upbringing, Matteo's breathes a debonair existence and intrigues with cooking that is gastronomically witty, architecturally stunning and a sleight-of-hand complexity. He will leave you coming back for more.

    1 year ago

  • vixenjain
    vixenjain   10 reviews
    5 stars for Matteo's. The food is exceptional, the staff are very friendly and professional, and the restaurant inside is very elegant and stylish. Matteo's is perfect for a indulgent romantic dinner for two. Booking beforehand is preferred.

    3 years ago

  • Ruby
    Ruby   22 reviews
    We had dinner at Matteos on NYE 2007/08 and had an incredible night there. Food was incredible, service was exceptional - definiately a 10 out of 10 experience.

    4 years ago

  • Monday:
    12:00 PM-10:30 PM
  • Tuesday:
    12:00 PM-10:30 PM
  • Wednesday:
    12:00 PM-10:30 PM
  • Thursday:
    12:00 PM-10:30 PM
  • Friday:
    12:00 PM-10:30 PM
  • Saturday:
    6:00 PM-10:30 PM
  • Sunday:
    12:00 PM-10:30 PM

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Restaurants

Dining Options

Private Room A-la-carte Corporate Dining Functions Bookings

Cuisine

Vegetarian Asian Modern Australian Gluten Free

Price Guide

Mains over $30

Licensing

BYO (Wine Only) Licensed and BYO Licensed

Features

Smoking Room Function Room Group Bookings Private Function

Menu

Dinner Degustation Lunch

Disabled Facilities

Wheel Chair Access

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Editorial Reviews

  • Matteo's

    The Age Good Food Guide 2009

    Thursday, September 11, 2008

    Celebrating 15 years in 2009, Matteo's shows no signs of slowing, nor of losing its status of fine diner of choice for a large slice of Melbourne?s inner-north.

    On the contrary, the restaurant's dining areas expanded late 2007 with the opening of the back room after a smart, salon-style refit. An elegant, not-too-formal interior; great-looking food; substance to match the style and good service and value to boot: Matteo's longevity and popularity is no accident. Despite that Italian name, chef Brendan McQueen's elaborate, multi-layered food takes most of its flavour cues from Asia. And unlike a lot of menus around town, his food tastes better than it reads: creative combinations that might defeat a lesser chef can be ordered with confidence here. Witness an entree of sesame-glazed bug tail, pan-fried prawn and veal sweetbreads in a yakitori sauce with Asian coleslaw and jellyfish; or a rabbit saddle ballotine with a roasted shiitake mushroom duxelle, vermicelli noodle salad with rabbit leg and yuzu dressing. Or, simpler, tempura-wrapped zucchini flowers oozing gooey, tangy feta. Desserts are equally impressive: a tasting plate offe...

    Source: The Age

    Full review on The Age

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