A beautiful Sunday and Steve and I took advantage of the weather and went al fresco for lunch.
We headed along Southbank to Fatto's where we had a table on the terrace and enjoyed the view of Melbourne's skyline.
The service was attentive throughout the meal and the welcome warm when we arrived. As the sun became stronger and Steve became warmer, we were even offered the chance to move tables so Steve could shelter his sensitive British skin in the shade and this was done smoothly and easily. Thank you for being so considerate Fatto!
We headed along Southbank to Fatto's where we had a table on the terrace and enjoyed the view of Melbourne's skyline.
The service was attentive throughout the meal and the welcome warm when we arrived. As the sun became stronger and Steve became warmer, we were even offered the chance to move tables so Steve could shelter his sensitive British skin in the shade and this was done smoothly and easily. Thank you for being so considerate Fatto!
There's a family style Sunday roast option that was appealing but we decided to graze through the afternoon instead starting with:
Loved the tangy vinegar accompaniment to soft sweet scallop and then the salty pancetta and a little kiss of heat from the chilli.
- Grilled Focaccia – Tomato, White Anchovy, Guanciale
- Roasted Scallops – Pancetta, Green Chilli, Cabernet Vinegar, Tomato
Loved the tangy vinegar accompaniment to soft sweet scallop and then the salty pancetta and a little kiss of heat from the chilli.
We tried the rabbit special which was wrapped in prosciutto and topped with a salad with some cornichons and radish. I enjoyed the meaty flavours of this. Steve found it a little chewy.
We shared a plate of prosciutto, bresaola and mozzarella which came with grissini and some pickles. The prosciutto and bresaola were top notch and great quality - flavoursome but not just about the salt. The mozzarella was clean and creamy and rounded out the intensity of the meat.
We shared a plate of prosciutto, bresaola and mozzarella which came with grissini and some pickles. The prosciutto and bresaola were top notch and great quality - flavoursome but not just about the salt. The mozzarella was clean and creamy and rounded out the intensity of the meat.
- Crab Spaghettini – Lemon, Chilli, Parsley, Pangrattato
- Risotto Ai Fungi - Mushrooms, Sage, Parmesan
The mushroom risotto was earthy with an unctuous texture that felt rich in the mouth but was light on the tummy.
Both were probably more entree size so either more for lunch if eaten with no other courses or do like we did with some pre pasta grazings and follow up with dessert.
Dessert for Steve was Limoncello Meringue Crostata, Passionfruit Semifreddo. It was like a lemon meringue pie and there was nothing left on the plate so has to be good.
I had the ice cream which consisted of plum, rice and stracciatella. Loved the straciatella with shards of chocolate and the rice ice cream was just like creamy vanilla really.
We enjoyed our long, leisurely lunch at Fatto, so much so that I returned later in the week with some friends for another grazing meal and was welcomed back warmly with great service and smiles. Fatto Bar & Cantina deserves to do well. It is so much better than what it was in its previous form as Trocadero.
I had the ice cream which consisted of plum, rice and stracciatella. Loved the straciatella with shards of chocolate and the rice ice cream was just like creamy vanilla really.
We enjoyed our long, leisurely lunch at Fatto, so much so that I returned later in the week with some friends for another grazing meal and was welcomed back warmly with great service and smiles. Fatto Bar & Cantina deserves to do well. It is so much better than what it was in its previous form as Trocadero.
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