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The Restaurant

Centonove

IntroLogoChefsHat

Nestled on the corner of Cotham Rd Kew, Centonove provides an sophisticated and relaxed atmosphere for dining. The menu offers fresh and contemporary dishes of Italian inspiration that are complemented by the restaurant’s boutique wine cellar specialising in Italian wine and back vintage Australian reds.

With three separate dining rooms Centonove can offer two spaces for private dining. A small 8 seat private wine room holding over 2500 bottles of wine, this room can be enjoyed for special birthday celebrations or alternatively private business meetings. Our larger private dining room on the upper level of the restaurant seats up to 40 guests. Ideal for intimate weddings, milestone birthdays and corporate events. The friendly and professional staff at Centonove are only to happy to cater to your every need.

For each of his menus, Executive Chef Patrick Fletcher always sources the finest products at the right time of year. Having travelled extensively through Italy, Patrick has a keen understanding of the distinctive regions and when combined with his skills and passions the results are amazing. This respectful approach sees Patrick working with many different suppliers, individual farmers and growers to ensure the freshest and most flavoursome ingredients that pay homage to Italian cuisine.

Our skilled brigade of chef’s prepare everything on site including fresh pasta, antipasto and desserts. We strongly believe the key to Centonove’s long term success has been to provide consistently excellent food, friendly and accessible service in an intimate ambience.

CentonoveFoodSlide5

– Primi –

Antipasto $22 or $36 for 2 persons

Black Kingfish with horseradish, fennel, shallots and crème fraiche $23

San Danielle Prosciutto with nectarines, hazelnuts and fiore di burrata $22

Fried zucchini flowers filled with ricotta, mint and pickled vegetables $22

Carpaccio of peppered beef, baby rocket, truffled pecorino and lemon $22

Calamari fritti with zucchini, mint, basil, green chilli and aioli $22

Rotolo of butternut pumpkin, goats curd and brown butter $22

Carne crudo of milk fed veal with hazelnut dressing, truffled pecorino and mache $22

Steamed asparagus with soft poached egg, brown butter and pecorino $20

– Pasta & Secondi –

Spaghettini with Spanner crab, capers, tomato, chilli and garlic $34

Orecchiette with broccoli, garlic, chilli and pangrattato $31

Risotto of rosemary, black pepper, Parmigiano Reggiano & shaved lardo $31

Tagliolini with ragu of pork shoulder, tomato, oregano and chilli $34

Gargenalle with slow cooked oxtail, peas, tomato and ricotta salata $34

Suckling pig, pickled shallots, cauliflower puree, crauti & mustard fruits$39

Barramundi with sweet corn, pancetta, baby mushrooms, zucchini & crab $39

Fillet of grain fed Angus beef with silver beet, garlic, horseradish & lemon $39

12 hour beef cheek over soft polenta with chicory & truffle $39

Duck breast with baby peas, roasted leg torte & carrot puree $39

– Insalata e Verdura –

Baby Peas with mint and lemon $9.5

Potatoes roasted with rosemary and garlic $11.5

Gratin of eggplant, tomato and mozzarella $11.5

Salad of rocket, fennel and ricotta salata $9.5

– Dolci –

Torte Caprese, caramel, hazelnut chocolate ganache & almond praline $16.5

Coconut panna cotta with passionfruit and caramelised pineapple $16.5

Trifle of cherries, almonds, amaretto, vanilla custard and gingerbread $16.5

Soft centred chocolate fondant, raspberry ice-cream & summer berries $16.5

Affogato – Vanilla ice-cream, espresso with or without liqueur $9.5/$15.5

– Weekly Set Lunch –

Choose any two courses for $35

Choose any three courses $45

Accompanied by a glass of The Pass Sauvignon Blanc or Blue Mark Shiraz, Coffee and Tea

Our full À la carte Menu is also available at lunch.

– Entrée –

Fried school prawns with garlic aioli

Salad of grilled corn, prosciutto and mozzarella

Bruschetta of tomato and goat’s cheese

 

– Main Course –

Spaghetti with prosciutto, peas and cracked pepper

Saltimbocca of veal with rocket and lemon

Swordfish with pangrattato and fennel salad

– Dessert –

Torte Caprese

Coconut pannacotta with pineapple and lime

 

 

– Extras –

Baby peas with mint and lemon $9.5

Potatoes roasted with rosemary & garlic $11.50

Gratin of eggplant, tomato and mozzarella $11.5

Salad of radicchio, rocket, lambs lettuce and pecorino $9.50


*Changes weekly, January through November
In December our lunch menu price increases please contacts us for updates of this menu closer to December

– $85 Function Menu –

Our chef creates a menu consisting of 4 entrees, 4 main meals and 4 desserts based from our current a la carte menu.Inclusive of side dishes and tea & coffee

Upstairs venue hire until 12am for dinner / 4pm for lunch

Professional staff

White table linen, tea light candles, Riedel Glassware and Daniel Chirico bread and olive oil

– $75 Function Menu –

Our chef creates a menu consisting of 3 entrees, 3 main meals and 3 desserts based from our current a la carte menu.

Inclusive of tea and coffee

Exclusive of side dishes

Upstairs venue hire until 12am for dinner / 4pm for lunch

Professional staff

White table linen, tea light candles, Riedel Glassware and Daniel Chirico bread and olive oil


Read more about functions at Centonove

THE WINE

Centonove's

Award Winning List


finewine2014Centonove boasts a local cellar and wine list with unmatched in the local area. Our aim is to source great wines from all over Australia, encompassing individual artisan producers through to famous Australian benchmarks ensuring only the best from any given vintage.

The 500 strong varietal list showcases verticals from Australia’s best Shiraz vineyards and are cellared in a climate controlled wine room that is available to be booked for up to 8 guests for lunch and dinner.

Centonove undoubtedly has one of the most comprehensive selections of Italian wine anywhere in Australia. Our professional staff are trained in all aspects of wine and food matching, vintage selection and handling of the some of the best wines in the world.

Recently for the 7th consecutive year Gourmet Traveller recognized Centonove with a 3 wine glass rating, the highest rating possible in the Wine List of Year awards. Here’s a taste of what they had to say:

“Unwind in the contemporary dining room and take comfort knowing that wine and food are taken very seriously at Centonove. Delight in Northern Italian and Tuscan beauties or treat yourself to an aged bottle of Australian red. Prices are extremely fair.” – Gourmet Traveller Wine Magazine 2014

Recently owner Jesse Davidson and Restaurant Manager Alessio Pecoraro began a new wine venture called Centovino. Taking their time to visit vineyards across Italy they created Centovino to source wines from benchmark Italian producers exclusively for guests of Centonove.

The wines feature heavily of the list and are also available for purchase through the online shop www.centovino.com.au

WINE OFFERS FROM CENTOVINO

FUNCTIONS

Private Functions


Centonove has a 40 seat private dining room that is the perfect place to celebrate any important occasion from a small intimate wedding to a milestone birthday or anniversary, through to business dinners that will surely impress your clients. The elegant room, which is located on the second level of our beautiful Art Deco building, provides a private, intimate and sophisticated ambience for any event.

Centonove employs a full time function co-ordinator to handle your
arrangements. Our co-ordinator is available to discuss enquiries, arrangements and special needs. The PDF download attachments also provide important information regarding menus, beverages, AV equipment and minimum expenditure for each day. Furthermore, someone is always available by phone or email if you would like more information regarding an upcoming event.

Downloads

Group Bookings


Centonove can also cater for up between groups of 10 – 14 guests with ease. A square table for 12 – 14 can be created on the ground floor of the restaurant. Similarly a table for up to 12 guests is possible on the second floor of the restaurant. Our group booking guidelines and menus are available in the PDF attachments.

Groups above 14 guests are considered a function and therefore are required to book the entire dining room upstairs. Please refer to the complete function pack for details.

Function/Group Booking Enquiry

GIFT VOUCHERS

The Perfect Gift

Request a Voucher

Who We Are

The Team

JesseDavidsonProfile

Jesse Davidson

Legend
For 14 years restaurant owner and manager Jesse Davidson has shared his love of Italian food, wine and hospitality with the regular guests of Centonove.

Jesse will tell you that from an early age he always knew that he would own and run his own restaurant. What other industry allows you to travel, drink and eat the finest food and then share those experiences with people when they are at their most relaxed and happy?

Jesse has a strong understanding of Italian food, wine and culture and evidently this has helped prolong the success of Centonove, fast becoming an iconic Melbourne institution in its 17th year.

Whilst you won’t see her around as much these days Jesse’s wife and co-owner Kymberly Davidson is as vital to the restaurant as ever.

Kym’s job at Centonove has always been to ensure the staff and suppliers feel loved and importantly, get paid! In recent years, her responsibilities have multiplied as she capably looks after a growing family whilst managing all the other daily responsibilities of a busy workplace.

PatrickFletcherProfile

Patrick Fletcher

Head Chef
Patrick Fletcher has been at the helm of the Centonove kitchen since 2010.
However his memorable journey began back in 2004, as an apprentice
under Brent Baigent, the inaugural chef of the Kew restaurant .

Upon completion of his apprenticeship Patrick left Centonove to add first hand knowledge about the traditions of Italian cooking by travelling to the Mediterranean country to broaden his mind and palate.

After returning to Melbourne Patrick worked at Cecconi’s Cantina under head chef Harry Lilal before opportune circumstances led him back to Centonove. Patrick’s award of a prestigious ‘Age Good Food Guide Chef’s Hat’ at just 26 years old and in his second year as Centonove head chef is testament to his passion and commitment.

From 2010 onwards, Patrick has continue to refine his skills and techniques. He leads by example, arriving first in the morning, working all day through service and when he does relax it’s usually by rolling out sheets of the silky fresh pasta he uses to make his delectable taglioni or agnolotti! The Centonove team is indebted to Patrick Fletcher’s unwavering commitment to the restaurant.

Latest from Centonove

Food, Wine, Events & Reviews

Centovino is born!

Centovino is born!

Alessio and I have begun a new business called Centovino. The quick outline is we are visiting Italy next week for 10 days and importing the wines from potentially 6 – 8 highly quality producers not seen yet in Australia. We have nothing to offer this moment but would love to get some feedback from…

Sunday 19th October’s Last Regional Lunch on Alto Adige

Sunday 19th October’s Last Regional Lunch on Alto Adige

Every 6 weeks or so Centonove opens its doors on a Sunday to host one of our Regional Italian Long Lunches. Our most recent lunch held on Sunday 19th October took guests of Centonove through the wines and cuisine of the Alto Adige. For those that aren’t familiar with this part of Italy it is…

goodfood Review June 2013

goodfood Review June 2013

Dani Valent Sometimes when I witness other restaurant customers greeted as regulars – swiftly given ”the usual” and kissed as they leave with a ”see you soon” – it makes me feel chilly and jealous. But at Centonove, it only makes me want to come back and get my kiss and ”ciao bella” too. That’s…

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