Since taking over Florentino, which originally opened in 1928, the Grossi family has steadily built on the restaurant’s legacy, rather than just banking on it.
Case in point: Ombra Salumi, added to the group at the end of 2012.
The word “ombra” means “shadow” in Italian and translates to “let’s go for a drink” in the Venetian dialect. “Salumi”, of course, is small goods and cold cuts. And that’s what this venue is all about: enjoying a good drink with a delicate slice of San Daniele prosciutto or other cured meat.
The Grossis initially intended the site to be little more than a bakery servicing the three venues next door. Thankfully, they thought bigger, eventually deciding to expand their existing curing operations as well. In-house creations include mortadella sausage and rustic soppressata salami. Other cuts are sourced from McIvor Farm near Tooborac, or Italy itself.
Supplement the luxe meats with a few choices from the dozen-strong cicchetti (snacks) section, or order a round of pizzas. Better yet, choose the Mamma’s tasting menu and let the kitchen overload your table with plates.
The site is split over two levels designed by architects Mills Gorman. Downstairs, wooden panels form a backdrop for bottles of wine and jars of preserved vegetables. Upstairs is more minimal, with textured walls and statement lightshades to add warmth.
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