Cecconi’s Spring menu – editorial by gastrology


Image and text from gastrology.

A modern Italian restaurant where food, wine, service and atmosphere blend beautifully together, Cecconi’s boasts delicious Modern Australian cuisine while taking great pride in using only the freshest ingredients available.

Now at the pass, head chef Maurice Esposito is charged with the responsibility of maintaining its esteemed reputation. Formerly of Esposito at Toofeys, II Baccaro and Sarti, Stokehouse and The European, Esposito is a culinary wizard whose passion for food is evident in everything that is presented from his kitchen. The new Cecconi’s spring menu, exudes elegance and simplicity and looks to secure the restaurant’s place in the upper echelon of Melbourne’s culinary institutions.

We were pleased to indulge in their latest menu which showcased revitalized Italian classics in a contemporary style following the La Cucina rivisitata movement in Italy which acknowledges the simplicity of the flavour combinations to be the focal point.

To start we adored the scallop ravioli. The filling of perfectly cooked scallops encased in al dente pasta accompanied by a luxurious pea puree, shaved abalone and sugar snaps was a perfectly executed, expertly balanced and an intelligent dish.

The cannelloni was as expected, superbly executed.  Al-dente pasta sheets boasting fillings of deliciously savoury asparagus cream and goats cheese accompanied by fresh basil and mint to cut through its richness.

For mains, the twice cooked duck impressed. The duck was cooked to perfection – crispy skin with the underlying meat wonderfully tender, allowing its natural rich flavours to shine through. Brandied cumquat, potato puree and baby onions provided the crowning element to this luxurious dish. It was beautiful.

A wonderful duo of desserts concluded our evening. The cocao nibs panna cotta, blackout cake, marshmallow and white chocolate gelato was a lovely take on the traditional. The panna cotta was silky smooth – barely holding its shape, it was quivering on the plate. The warm soft centred chocolate pudding with fior di latte gelato was a wonderful surprise, formed from luxurious, high quality, rich dark chocolate and popping candy for a playful twist.

10 years on (celebrating their 10th birthday earlier this week), Cecconi’s continues to be one of the city’s most attractive propositions and we cannot wait to return.

Location: Basement, 61 Flinders Lane  Melbourne
Phone: 03 8663 0500



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Terms & Conditions

For bookings of more than 6 guests,
please phone or email the restaurant directly.
Phone: +61 3 86630500
Email: [email protected]


Monday – Friday: Breakfast, Lunch & dinner

Saturdays: Dinner only

First sitting:- 5.30pm, 6pm, 6.30pm: these tables must vacate by 8.15pm

Second sitting:- 8.30pm onwards.


Exclusive Functions Only
15% Surcharge applies for all Sundays and Public Holidays


Online reservations are for the main dining room only not the cellar bar.

Reservations for the cellar bar must be made over the phone.
If the time slot you require is unavailable online, please call or email the restaurant directly and we will endeavour to accommodate you.

Please notify us of any special requests:

dietary restrictions
special occasions
cake orders requests

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