Osteria Ilaria — Restaurant in Melbourne

Osteria Ilaria is an amazing restaurant in the city for a lunch date, with some of the best food from their generous Chef's Selection. Their service was no-nonsense, friendly, well-paced and wonderfully light-touch as my companion and I caught up unabated.

We were the first people there and were seated promptly, offered water and drinks. For our singular cocktail, we had the vita facile, which was very strong and aromatic gin. The food came at all the right moments, with just enough of a pause for conversation and time to discuss or enjoy every course.

The Chef's Selection was comprised of several dishes, squeezing nearly $245 worth of value for $100 each. The first course was the porcini mushroom croquette and the swordfish crudo, celery, nostortium, as well as bread and butter for the table. The porcini mushroom croquette was the absolute highlight of the entire meal for us and set the tone for the afternoon.

The second course was the stracciatella, pear, verjus, chestnut. It was rich without being overpowering and the different textures kept it interesting. The third course was tagliolini, calamari marinara, spanner crab. The saltiness and fishiness of the sauce reminded us of a sunny seaside town, while the pasta was very well cooked. It was delicious and filling! We were quite full when we finished the course.

The fourth course was the 8+ Westholme wagyu rump cap, native thyme gremolata, beans; the gremolata emphasized the flavour of the meat, which was soft and surprisingly lean. We scooped up every single bit of the gremolata and hoped for more! The main was served with mixed leaves, herbs, ricotta and asparagus, vermouth zabaione, sorrel --each was a collection of new flavours. The salad was bitter and perfumed while the asparagus was smoky, balanced well with creamy zabaoine and fresh sorrel.

For dessert, we were given a serve each of the dark chocolate ganache, fermented blackberry, olive oil gelato. Every element was simple enough on its own but the entire dish was concentrated flavours of dark fruit on a river of lightly sweet chocolate, served with cool gelato and crispy biscuit. Eaten together, every bite was divine. This was likely one of the best desserts I've had anywhere. We also had the pepperberry panna cotta, macadamia sable, mango --light, subtle, and a great way to finish off the meal. Not all places do a great dessert but here, every one was ridiculously good.

Osteria Ilaria was such a wonderful experience. The ambiance was warm and casual enough for loud conversation; the service was flawless. We left satisfied and delighted by all the new flavours we tried. We shall...

We went here for my birthday. It was a great dining adventure with one missing note.

From the moment we stepped into the charming restaurant, I knew I was in for a special dining experience. The ambiance was cozy yet sophisticated, setting the stage for an evening that promised to be nothing short of remarkable. As I eagerly perused the menu, my anticipation grew, and soon the dishes began arriving, each beautifully presented and meticulously plated.

We ordered: Kangaroo, polenta, olive, leek Abrolhos island scallops, sage, artichoke Stracciatella, mandarin, pistachio, rocket Spaghettini, red mullet, fermented tomato, sea urchin Paccheri, pork & rabbit ragu, hazelnut

The appetizers were a delight start to the meal. The intricate arrangement of flavors and textures showcased the chef and his team’s creative prowess. The scallop is a personal favourite and I must say, is a work of art! It was cooked to perfection, you can taste the sweetness of the scallops, the sauce provided a refreshing contrast, and the artichoke added a touch of elegance.

The main courses continued to impress with their aesthetic appeal. The perfectly seared red mullet glistened under the ambient lighting, and the delicate swirls of sauce adorned the plate like a masterpiece. While the food presentation and service were commendable, the lack of flavor throughout the meal overshadowed these positives. The one crucial element was conspicuously absent: flavor. While the fish was cooked to perfection, it lacked the seasoning and depth that would have elevated it to greatness.

The Paccheri, pork & rabbit commanded attention with its succulent appearance and nutty touch. While the pork itself was cooked to perfection, the intensity of its flavour overshadowed the accompanying sauce and side elements.

Service and ambiance were commendable, as the attentive staff and cozy atmosphere created an enjoyable dining environment. However, the culinary experience left me with mixed feelings. While I appreciate the focus on quality ingredients, a greater effort to ensure a balanced interplay of flavours would undoubtedly elevate the dining experience.

The one missing note, the lack of bold and well-balanced flavors, left me with a sense of longing. A reminder that even the most cherished ingredient should harmonize with the ensemble rather than...

We were very disappointed with our recent experience at Osteria Renata. (Friday 6th June, 6:30pm)

Our group of four included two guests with dietary requirements—one with an egg allergy and another with gluten, garlic, and onion intolerances. While our waitress initially seemed helpful, she spoke very quickly, making it difficult for us to follow. When we asked follow-up questions, she became visibly frustrated and seemed unsure of the answers. When we requested she double-check with the kitchen, her response was, “I can’t keep going back because the chef is stressed and the restaurant is fully booked.” This was disheartening to hear, as we were simply trying to ensure the meals were safe and appropriate for us. Regardless of how busy the restaurant is, every table should receive adequate care and attention—especially when dietary restrictions are involved.

After further discussion among ourselves, we were able to clarify the egg allergy. However, the gluten, garlic, and onion dietary needs remained unresolved. When we asked the waitress for a recommendation between the market fish and the mushroom pasta, she rudely replied, “If you want fish, you have fish. If you want pasta, you have pasta.” There was no attempt to guide us or explain the preparation of either dish.

At that point, the bar manager stepped in and abruptly asked to take our drink order—seemingly to move the waitress along to other tables so he can manage the situation better. He was more pleasant and did make an effort to confirm whether the wines were free from egg or cross-contamination, which we appreciated. However, the overall service left a lot to be desired.

The food itself was also underwhelming—especially considering the high price point: • Vodka Pasta: Watery, overly tomato-heavy, and lacked any chilli/spice. • Bolognese: Pasta was undercooked and not quite al dente, though the sauce was decent. • Mushroom Pasta: Very mild mushroom flavour and poorly seasoned. • Frites: These were the highlight—crispy and well-executed. • Wine Selection: Solid range and enjoyable.

Unfortunately, none of the main dishes impressed us, and the overall value just wasn’t there. We were really hoping for a more enjoyable experience, but we’ll be looking...