Matteo's Restaurant, Melbourne — Restaurant in Melbourne

This may be the very pinnacle of fine dining. So much so I look forward to coming back to this place because my experience there was truly amazing.

My partner and I went as we have heard nothing but great things and we were prepared for an amazing night of fine dining.

What a time to come because they had their 25th anniversary menu which consisted of the chef's favourite dishes over the last 25 years. Seemed as if the universe had aligned for ourselves or we just struck gold.

So let's get into it. Matteo's is such a popular place but what makes it even better is the ease of finding parking upon arrival and being 6 hour parking you don't feel like you need to rush to avoid a parking fine especially in the City of Yarra.

We were warmly greeted at the door and ushered to our table. Matteo's is immaculate when you enter. The staff are dressed formally and the cleanliness of the restaurant is second to none. Everything is meticulously maintained and the spacing of the tables makes your evening/night one to remember as you don't feel like you're competing with other tables to converse.

So upon sitting we were given the drinks menu and the menu for the evening. Which we had already viewed online. When we dine we normally stick with the tasting menu and sure enough it didn't disappoint at Matteo's. Also I probably should have taken a photo of the menu to show what we had but excitement for great tasting food always gets the better of me.

So I won't bore you with the details and I'll sum our evening up in one word.... Phenomenal!!

Matteo's truly is a beautiful place and if you love fine dining then it's a must try.

Staff ⭐⭐⭐⭐⭐ Food ⭐⭐⭐⭐⭐ Service...

A classic Italian restaurant located in North Fitzroy neighbourhood serving a two or three course menu as well as a tasting menu featuring their popular dishes including snacks, entrees, main and dessert. Dined here and had the tasting menu:

Started with complementary bread served with butter, sea salt and dukkha. A lot of choices but always goes well with butter Snacks; fresh oyster with native lime mignonette, beef tartare with cured yolk on a seeded crisp, porcini and truffled parmesan arancini, crumbed prawn slider and smoky baba ghanoush ‘cigar’. They were all tasty; highlight was the 'cigar', crisp and flaky with a smoky creamy eggplant Entrée one; Hiramasa kingfish and scallops were fresh and goes well with the citrus sauce, topped with a salty anchovy crumb and creamy whipped cod roe which was good in moderation Entrée two; Southern Rock lobster tortelone with prawn–bisque sauce. There was good amount of lobster meat and the sauce was rich in flavour, but the pasta was slightly undercooked Main; Patagonian toothfish with Jerusalem artichoke puree, smoked butter sauce and Spring Bay mussels. Fish was buttery with a slightly crisp skin, very good. However the artichoke puree and the greens were too salty The dessert was shaped into a yuzu fruit with a thin white chocolate shell. Inside is a yuzu gelato with a mandarin and raspberry sorbet centre which was sweet, citrusy and a little tart; very delicious and refreshing. This was paired with a fluffy coconut cream which was mildly sweet and tasty

Overall enjoyed the meal; staffs were friendly and service was great. Food was tasty for the most part, the highlight being the snacks and...

A Dining Experience to Remember at Matteo’s Matteo’s delivered an unforgettable culinary journey-refined, beautifully balanced, and full of honest, expressive flavours.

We began with a duo of entrées that instantly set the tone. The tempura zucchini flower was sheer artistry-delicately crisp, paired with a vibrant salt-baked beetroot tartare and a velvety labneh hung yogurt that added tang and depth. Every bite was light, bright, and sophisticated. The tagliatelle nero di seppia was a celebration of the sea-tender prawn and octopus tangled in silky squid ink pasta, brought together by a perfectly executed aglio e olio sauce and tender zucchini. Simple in concept, yet rich with complexity.

The mains were equally impressive. The pan-seared Cone Bay barramundi was flawlessly cooked, its buttery flake complemented by a luscious cauliflower puree and the subtle sweetness of Fioretto cauli-blossom. A dashi-butter sauce added a savoury umami layer that elevated the entire dish. The ‘low + slow’ beef cheek was comfort food redefined-melt-in-your-mouth tender, sitting on a cloud of soft polenta, sharpened by pickled onions and made whole with honey-glazed carrots. A warming, soulful plate.

To finish, the Gianduja hazelnut panna cotta was pure indulgence. Silky and rich, it balanced beautifully against the tart pop of a winter berry compote and the crunch of golden honeycomb. It was the kind of dessert you want to savour slowly, spoonful by spoonful.

From start to finish, Matteo’s delivered a perfectly curated menu, showcasing seasonal produce, refined techniques, and inspired flavour pairings. A true gem for those who appreciate elevated...