COME IN

The Restaurant

Centonove

Centonove Chefs Hat 2020

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.

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

2 Courses ~ $69 per person

3 Courses ~ $90 per person

Groups of 8 people or larger ~ $90 per person

 

 

Primi

Carpaccio of beef, rocket, horseradish, Reggiano

Burrata, Panzanella, nduja dressing, basil

Tuna crudo, laver aioli, chilli dressing, pommes allumettes

Fried Zucchini flowers, ricotta, toum, watercress

Pumpkin tortellini, mustard fruits, parmesan butter

Crystal Bay prawns, soft polenta, brown butter, saltbush

 

 

Secondi

Pappardelle verde, ragu alla bolognese, Reggiano

Spaghettini, Fraser island spanner crab, chilli, garlic

Ricotta gnocchi, cacio e pepe, aged balsamic

Roasted flounder, preserved lemon sauce, fried capers

Cotoletta of veal loin, savoy cabbage, mint, pecorino, guindillas

Berkshire pork scotch, potato skordalia, olive salsa, green peppercorns

To Share:

12-hour lamb shoulder, salsa verde, grilled lemon

Dry aged 1kg rib eye of beef roasted with thyme, confit garlic, rosemary

$50 supplement

 

 

Contorni $12.50

Fried Dobson potatoes, rosemary, garlic, parmesan

Sauteed baby spinach, garlic, lemon

Insalata of rocket, pear and pecorino

 

 

 

Dolci

Vanilla panna cotta, poached yellow peach, amaretti

Chocolate fondant, honeycomb gelato

Vin Santo creme caramel

Tiramisu

 

 

Formaggio $30

A selection of 3 cheeses, Sardinian flat bread, date puree

 

Please note a surcharge of 1.5% applies to Visa/Mastercard and 1.9% to Amex

Centonove will not be hosting private functions in our dining room until at least Easter 2021. 

 

With the current uncertainty around social distancing and constantly changing Government advise, we believe this is the best and most responsible direction for our restaurant.

Our maximum range for group dining until Easter will be between 8-16 guests where appropriate. Please refer to the Group booking section on our website for details.

Vegan Menu

$79, 3 courses pp.

Snacks

Eggplant Fritti with harissa $6

Primi

Carciofi alla Romana: Roman style slow cooked artichoke hearts

Fried zucchini flowers with sorrel and Meyer lemon

Secondi

Linguine with rocket, chilli, garlic and toasted breadcrumbs

Contorni

Salad, Soft leaves, seasonal vegetables, lemon vinaigrette $11.5

Fried Dobson farm potatoes, rosemary, garlic $11.5

Dolci

Coconut sorbet with blood orange granita

 

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)

Battered Baby snapper fillets with French fries (GF)

Parmesan crumbed chicken with French fries (GF)

 

Contorni

Salad, Soft leaves, seasonal vegetables, lemon vinaigrette $11.5

Additional French Fries $8

Dolci

Vanilla Bean Ice-cream with caramel or chocolate

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 will not be hosting private functions in our dining room until at least Easter 2021. 

With the current uncertainty around social distancing and constantly changing Government advise, we believe this is the best and most responsible direction for our restaurant.

Our maximum range for group dining until Easter will be between 8-16 guests where appropriate. Please refer to the Group booking section on our website for details.

Group Bookings

Group sizes between 8-16 guests will be offered a $90, 3 course a la carte menu.

 

For group enquiries within this range, please contact the restaurant directly for further details by calling on (03) 9817 6468 or emailing [email protected]

GIFT VOUCHERS

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Who We Are

The Team

JesseDavidsonProfile

Jesse Davidson

Owner
For 16 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

FULLY BOOKED – Friuli Venezia Giulia

FULLY BOOKED – Friuli Venezia Giulia

Sunday 31st March 2019  Centonove will introduce guests to the region of Friuli – Venezia Giulia  with a long Italian Sunday lunch.     In just our second long lunch of 2019, Chef Patrick Fletcher will transport guests to Friuli with traditional recipes of the Udinese. This amazingly beautiful region is situated in Italy’s northeast and borders…

2017 Centonove Receives 1 Chefs Hat: Good Food Guide 2018

2017 Centonove Receives 1 Chefs Hat: Good Food Guide 2018

Winners are Grinners!   Centonove Receives 1 Chefs Hat in the first national publication of the Good Food Guide 2018.   A huge congratulations to Head chef Patrick Fletcher (It’s his 8th hat since he’s been at the helm), his entire kitchen brigade and all the hard working Front of House team led by Restaurant…

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