Abruzzo Lab - Arrosticini Bar — Restaurant in Melbourne

We give four stars (it would be more correct to give 3, or 3.5 at most) to encourage the young management of this recently opened place to improve on several aspects of their offer, which has a lot of potential but needs a bit of effort to reach what they are probably aiming at. First, the Abruzzo Lab is an appropriate name that acknowledges the nature of a food processing factory or outlet more than a real food servicing place. However the place shows in more than one way (prices included) it aims to be a restaurant, although very informal. So they have to decide: what is it going to be? The Arrosticini Bar subheading says what it should be mainly about: arrosticini. These are traditional tiny skewers from Abruzzo, a central Italian region on the Adriatic shores of the peninsula. We had many: 45, which at $2.50 each makes $112.5. Pricey? Yes, even considered the exoticism and the labour involved. Good? Having been in Abruzzo and eaten many times the arrosticini, we think that they are good enough, but could be better. Firstly, are they made with 'castrato' meat or not? We think not, because that variety cannot be usually found in Australia. This means that they are inevitably less fat and also inevitably harder. In fact they were. Moreover, we suspect the fire had to be more lively to scorch and sizzle the surface while sealing the juices inside and leaving the meat more tender. Plus, they should not be served into terracotta jugs because they will continue to cook and become boiled-like. You should put foil inside the jar to mainly avoid this. I asked the last 15 to be well sizzled but left rare or medium-rare, and they were much more tender, although still in need of a stronger flame. Second, how was the other food? The timballo of crepes was very little tasty, the gnocchi with lamb meat sauce almost tastless and the lamb has migrated somwhere else, as we had a total of 2 very small pieces in two portions. The gnocchi were almost OK, but try to put less flour, OK? They will not melt in the water, promised. And slow down with the rosemary, will you? The bruschetta was OK and well presented, but nothing inspiring at all. The poached saffron pears with custard and crumbles were absolutely delicious, and with a good quality dark chocolate. No money is spared for this dessert and I would go back even only for that: really of another class, more fitting into a gourmet good level restaurant than in a 'Lab'. And this also posits a question about the cuisine personality of the young lady chef: flat, monotonous and almost tasteless food, lacking any specific character, and then a fabulous, delicious dessert? We hope she reflects a bit on that... And the pear is not on the menu, so ask before booking if they have it, because it is a 'special'. The atmosphere is pretty casual, an eatery without pretence. Dishes' bottom should be wiped because our tables became oily and it was difficult even put our forearms on it without staining our clothing. We think that simple white paper tablecloth would add a note of distinction, and would also guarantee more hygiene. This would also connect to the European spirit of the place. And one suggestion: the Caution note for the hot surface covers with its frosted glass just what the management intended to show: the flames and the arrosticini cook preparing the skewers, a real pity... Service was friendly and kind, whether in English or Italian (in which they are fluent). We were 5 people, but one had only a small sandwich and a salad (free, or chips, if you take 20 arrosticini) and spent $280. Not cheap, right... Will I come back? Probably, but hopefully they will have improved. Or I will only have a few arrosticini or... I'll finally buy the cube (easy to cut the arrosticini with that small piece of equipment) and the special (but not that expensive) small dedicated bbq and we'll make them ourselves. With $280 I could have got everyting already included all the meat for an arrosticini party... So good luck to the Abruzzo Lab and let's see in a few months how you guys will be...

A BIG Thankyou to Mara, Michelle, and the entire team at Abruzzo Lab for providing some of the most authentic Italian dishes we've ever eaten at our wedding on the weekend.

From our first consultation, right through to our big day, Mara and Michelle were absolutely amazing to deal with, and were so flexible with the food options that they were able to provide, in particular, catering for a vast range of different dietary requirements.

We have heard nothing but fantastic reviews from all of our guests!

1. The DJ came up to us and said it was the best Lasagne he's ever eaten!

2. My step-dad loved the Gnocchi so much that he ate half of someone elses, as well as his own haha

3. The Arancini was a massive hit!

4. My dad and auntie absolutely loved the Lupini on the Canope table, it reminded us all so much of being at Nonna's!

If you're looking for authentic Italian food that tastes just like Nonna used to make, I couldn't recommend Abruzzo Lab enough to cater at your...

I would never attend to the Abruzzo Lab for breakfast again. I wanted to support a small local business. I attended this morning with my work colleagues. I am so disappointed with the lack of variety, small portion sizes and over priced menu. I ordered a Uova al sugo - poached eggs with sauce, spinach and bread. I was extremely hungry. I received a bowl of two eggs with two small pieces of bread covered in sauce and minimal spinach. I was so disappointed with the portion size and quality. $25 is alot of money for two eggs with sauce and two bite sized pieces of bread. I asked for more bread which took too long to arrive. I had to leave for work. As I was leaving the bread arrived. I was going to be charged an extra $5 for bread when there wasn't an adequate portion of bread to start. I will NEVER return to the Abruzzo Lab again I was left hungry and...