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Mezzo Bar + Grill – Olive Harvest Lunch at Chapman Hill – Episode 3 – Foccacia ‘al padella’

EPISODE 3 – Foccacia ‘al padella’ with Chapman Hill olive oil. The crew from Mezzo Bar + Grill, spent a day amongst Chapman Hill’s olive grove in Glenaroua, 90 minutes out of Melbourne (Australia), to celebrate the olive harvest. Enjoy a series of videos on what the boys served up!

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Recipes from Mezzo Bar + Grill at Chapman Hill Olive Grove, ep 2.

EPISODE 2 – Slow cooked then barbequed octopus with rosemary & pecorino. The crew from Mezzo Bar + Grill, spent a day amongst Chapman Hill’s olive grove in Glenaroua, 90 minutes out of Melbourne (Australia), to celebrate the olive harvest. Enjoy a series of videos on what the boys served up!
Download the recipe at: www.mezzobar.com.au.

Filed under: Food, Mezzo, Restaurant, , , , , , , , , ,

Recipes from Mezzo Bar + Grill at Chapman Hill Olive Grove, ep 1.

Paulo’s fried & salted broad beans. The crew from Mezzo Bar + Grill, spent a day amongst Chapman Hill’s olive grove in Glenaroua, 90 minutes out of Melbourne (Australia), to celebrate the olive harvest (and naturally, we tagged along- it was cold, but worth it). Enjoy a series of videos on what the boys served up!
Download the recipe at: www.mezzobar.com.au.

Filed under: Food, Mezzo, Restaurant, , , , , , , ,

Mezzo Bar + Grill’s Pasta Al Giro

Mezzo very first ‘Pasta Al Giro’  is on Monday March 1st 2010 at Mezzo Bar + Grill. See what it’s all about here:

Here is the menu!

Uno | tortelli of ricotta + pumpkin, crushed amaretti biscuit, sage butter sauce Due | giuseppe cocco penne “al forna”, traditional baked sicilian dish with meat, eggplant, peas + egg
Tre  giuseppe cocco spaghettini with fresh tomato, basil + smoked mozzarella Quattro | giuseppe cocco pappardelle with grilled zucchini, zucchini flower + pecorino
Cinque | giuseppe cocco buccatini with mussels, clams + pepperoncino
Sei | ricotta gnocchi with pork + veal sausage ragout
Dolce | Santa Vittoria blood orange Soda sorbet

$45 per person, menu must be taken by whole table.
Bookings: T: (03) 9650 0988

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mezzo [ˈmɛtsəʊ]

[from Italian, literally: half; in the middle]

Half food; Half wine.

Half front of house; Half in the kitchen.

Half Aussie; Half Sicilian.

Half Luke Stringer; Half Joseph Vargetto.

They meet in the middle. Now there’s a new place to dine.

What’s the start to a new year without making a few changes, realising a few dreams, being true to yourself?

Well, that’s exactly what Luke Stringer and Joseph Vargetto, the duo behind Melbourne’s Oyster Little Bourke will be doing. 2010 will kick off with a new look space, a new dining philosophy, a very different food and wine focus, and the launch of a whole new restaurant offer that will reignite the fire in the bellies of these two very passionate blokes.

Despite many restaurants doing it tough at the mercy of the GFC, four-year-old Oyster Little Bourke has continued to thrive. Co-founding partner Frank Wilden left Oyster Little Bourke last year to pursue other interests, and Luke and Joseph saw this as an the opportunity to review what they wanted in life too. And, that, is Mezzo.

“I felt like a fresh change, as did Joe. I wanted to get back to the type of service and food and wine offer that got me hooked on working in this industry in the first place. That spirit of generosity. Of caring yet with an informality. Some good fun and shared experience, but with quality still paramount,” says Luke.

For Joe, it was about working in an environment that allowed a more direct expression of his love for Sicilian food. “I’m keen to create and share the type of food I grew up with that I absolutely adore. There are so many similarities in climate between there and Australia, so it’s the perfect cuisine with which to utilise this country’s abundant seasonal produce,” believes Joe.

Expect more casual environs. A wine list with a more Italian flavour. A menu with impanate, stuzzichini, a salumi selection, pastas, mains and ala piastra. Shared eating. A palpable energy and a genuine passion. A bigger injection of their respective personalities in the way the place ticks.

But due to popular demand (and a guaranteed outcry from the regulars), the beloved oysters, shucked on demand, won’t be leaving the menu just yet…

Mezzo Bar & Grill.

Serves it up from Friday 8th January 2010.
35 Little Bourke Street,
Melbourne, 3000

03 9650 0988.

[Oyster Little Bourke will remain trading as usual until close of business Wednesday 23rd December 2009].

Filed under: Mezzo, Restaurant, , , , , , ,

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