Centonove Restaurant | 109 Cotham Rd Kew

The Restaurant

Centonove

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.

Primi

Bruschetta of handpicked Spanner crab, lardo and seaweed butter $30

San Daniele prosciutto with rockmelon and buffalo mozzarella $24

Insalata caprese of burrata, ox heart tomatoes and capers $24

Vitello Tonnato of rose veal, tuna mayonnaise, fried salt bush and lemon $24

Calamari fritti with zucchini, lemon, mint and aioli $24

Carpaccio of beef with rocket, truffled mushrooms, aioli and pecorino $24

Raviolo of ricotta and soft egg yolk with brown butter and sage $24

Fried zucchini flowers filled with buffalo ricotta and mint $24

Harvey Bay Scallops baked in the ½ shell with lemon breadcrumbs $30

Pasta & Secondi

Spaghettini with Spanner crab, capers, tomato, chilli and garlic $37

Ricotta gnocchi with Gorgonzola, black pepper and pear $34

Pappardelle with a ragu of pork and veal $35

Tagliatelle al limone with pesto alla Genovese $34

Confit duck with semolina gratin, radicchio and a sour cherry sauce $45

Grain fed fillet of beef with sautéed spinach, horseradish and lemon $46

Roasted John Dory with seaweed sauce, avruga and zucchini fritti $44

Cotoletta of rose veal cutlet with tomato, buffalo mozzarella and salted ricotta $45

Whole Flounder roasted with salsa verde and lemon $48

Insalata e Verdura

Broccolini tips with chilli & garlic $11.5

Gratin of eggplant, tomato & mozzarella $13.5

Fried Dobson potatoes with rosemary & garlic $11.5

Insalata of mixed leaves $11.5

Dolci

Tiramisu $16.5

2012 Angileri Marsala Superiore DOCP, Sicilia, IT $12.5

Crème Brulee $16.5

2016 Pasetti “Gesmino” Passito Bianco, Abruzzo, IT $19.5

Panna cotta with passionfruit, mango and coconut $16.5

2016 Brothers McLean Cordon Cut Viognier, Mornington Pen, Vic $14.5

Soft centred chocolate fondant with vanilla gelato & honeycomb $16.5

2016 Toro Albala “Dolce Natural” Pedro Ximenez, Montilla, Spain $14.5

Affogato – Vanilla ice-cream, espresso with or without liqueur $10.5/$17.5

Formaggio: Please refer to staff for today’s selection

50 grams: one cheese $16 ~ two cheeses $28 ~ three cheeses $38

Served with quince paste, oat crackers and flat bread

– Weekly Set Lunch –

Choose any two courses for $40

Choose any three courses $50

Accompanied by a glass of white or red wine

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

(Please note that our menu changes weekly)

Primi

Burrata with pesto and char-grilled crostini

Fried school prawns with radicchio salad and a preserved lemon aioli

Porchetta with pickled vegetables and rocket

Secondi

Crumbed and pan-fried lamb cutlets with sorrel and yoghurt

Orecchiette with black olives, capers, tomato and salted ricotta

Swordfish roasted with a pine nut and caper crust and fennel salad

Dolce

Pavlova, passionfruit, pineapple and mint

Brie, oat crackers and quince

Insalata e Verdura

Broccolini tips with chilli & garlic $11.5

Gratin of eggplant, tomato & mozzarella $13.5

Fried Dobson potatoes with rosemary & garlic $11.5

Salad of mixed leaves with lemon dressing $11.5

Coffee and Tea $4

Merotto “Colbelo” Extra Dry Prosecco $13.5

San Pellegrino Mineral Water 750ml $8.5

Additional glass of accompanied wine $11.5

– $95 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 dishesUpstairs 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

Centonove's

Award Winning List

Centonove 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

2019 – Function Package: November-December

group-booking-menu-80-per-person

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

Buy a Voucher

Who We Are

The Team

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.

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

Events

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…

March 10, 2019

Reviews

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…

October 27, 2017