Nestled on the corner of Cotham Rd Kew, Centonove provides a 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.
Centonove accommodates 2 dining rooms as well as 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.
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.
Tuesday-Saturday (Lunch and Dinner)
2 Courses (Selected from our a-la-carte menu) ~ $89 per person (Entree & Main or Main and Dessert)
3 Courses (Selected from our a-la-carte menu) ~ $109 per person (Entree, Main Course and Dessert)
Primi
Cured ocean trout, pickled shallots, horseradish cream, pangrattato
Zucchini blossoms, prawn, seaweed beurre blanc
Beef carpaccio, parmesan, rocket, lemon
Half shell scallops, breadcrumbs, lemon and parmesan
Fried local calamari, zucchini, mint, aioli, lemon
Twice baked 36-month-old Parmigiano Reggiano sformato, spring leaf Caesar
New season asparagus tips, Jersey milk haloumi, sauce gribiche, Comte dressing
Culatello di Zibello, zeppole, Parmesan custard
Secondi
Cacio e Pepe risotto, Tasmanian pepperberry, pecorino, 12-year-old balsamic
Spaghettini, crab, chili, garlic, capers, pangrattato
Buffalo ricotta gnocchetti, duck ragu, broad bean pesto
BBQ Berkshire pork neck, red chicory, Davidson plum, cauliflower
Pan fried barramundi, pea, mint, pancetta ragu, asparagus, celeriac
Slow roasted milk fed lamb, carrot puree, grilled baby leek, salsa verde
Secondi To Share for 2 persons
700gm O’Connor grain fed porterhouse, truffle jus
600gm Cotoletta of grissini crumbed pork cutlet, green peppercorn jus, lemon
12-hour lamb Shoulder, salsa verde, goat’s curd, fregola
Contorni $15
Wild rocket, fennel, pear, Pecorino, vinaigrette
Fried Dobson Farm potatoes, rosemary, garlic
Gratin of cauliflower, Fontina, pangrattato
Green beans, seeded mustard vinaigrette, parmesan
Dolci
Steamed date pudding, vanilla cream, caramel
Pannacotta, blood orange confit, Meyer lemon, honey wafer
Chocolate fondant, salted caramel, buckwheat wafer
Vanilla semifreddo, macerated strawberries, raspberry sorbet, blueberry
Tiramisu
Selection of two cheese, quince, flatbread
*Please check with your waiter for today’s selection
Reservations 8+ guests ~ 3 Courses (Selected from a-la-carte menu) ~ $109 per person
Please note a surcharge of 1.5% to visa/Mastercard and 1.9% to Amex and 15% on Public holidays.
We are dedicated to accommodating all dietary requirements; however, we cannot guarantee that our dishes will be free of allergens. Please speak with your waiter if you have any dietary requirements.
Centonove is currently hosting functions for 20-40 people.
$115 function menu
Our chef creates a menu consisting of 4 entrees, 4 mains courses, and 4 desserts, with side dishes included, all based on our current a la carte menu.
For more details on our function packages, including minimum spends, see our functions section.
Vegan Menu
$99, 3 courses pp.
24-48 hours notice is required for this special menu. Please advise staff when making your reservation
Menu changes daily, this is an example menu
Primi
Fried zucchini flowers, salsa verde, micro herbs, lemon
Secondi
Hand rolled Cavatelli, San Marzano tomato, garlic, chives, pangratatto
or
King Brown Mushroom, Jerusalem artichoke, garlic toum
Dolci
Mango sorbet, macerated strawberries
Please note a surcharge of 1.5% applies to Visa/Mastercard and 1.9% to Amex
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Children’s Menu $45 pp.
Secondi
Penne with ragu Bolognese – available (GF)
Parmesan crumbed chicken with French fries
Contorni
Additional French Fries $15
Dolci
Vanilla Bean Ice-cream with chocolate sauce
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.
“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 2024
The wines feature heavily of the list and are also available for purchase through the online shop www.baralba.com.au
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.
Our minimum spends excluding the cellar are (February to November):
Tuesday, Wednesday and Thursday lunch: no minimum with 20+ guests
Tuesday, Wednesday and Thursday dinner: $4000 minimum
Friday and Saturday lunch: $3000 minimum
Friday and Saturday dinner: $6000 minimum
For December functions, please contact for a quote
Centonove employs a function co-ordinator to handle your arrangements. Our co-ordinator is available to discuss enquiries, arrangements and special needs. The PDF download attachment 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.
Maximum reservation size: 8-12 people.
All groups of 8-12 guests are offered $109 per person fixed price a-la-carte menu.
For group bookings, please contact 03 9817 6468 or email [email protected]
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 24th 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.
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.
Centonove boasts a local cellar and wine list which is 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.