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The vibes are always high inside warehouse wine bar Lilac, where vinyl spins, a disco ball softly shimmers and chefs work a roaring woodfire oven and grill.
For one day only – as part of Broadsheet’s inaugural Dine Out festival – the team is handing over its tongs to Sam Medeiros, head chef at Fitzroy Italian diner Rocco’s Bologna Discoteca.
Medeiros is taking over the grill to put on a one-off, three-course menu ($65 per person), riffing on fan favourites at Rocco’s. Start with prawn tartlets with salsa rosa; Lilac’s signature woodfired sourdough paired with Rocco’s hot honey; and charred beef carpaccio finished with shimeji mushrooms and pangrattato.
For mains, there’s flame-baked ricotta gnocchi in a vodka and salsa picante sauce with stracciatella, along with a Castelfranco radicchio salad tossed with shaved fennel, Cara Cara oranges and candied walnuts. Finish with blood orange tiramisu for dessert.
There’ll also be a few à la carte options, plus the Lilac team will be pouring some extra-special drops throughout the night.
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