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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

Tuesday-Saturday (Lunch)

2 Courses (Selected from a-la-carte menu) ~ $69 per person

3 Courses (Selected from a-la-carte menu) ~ $90 per person

 

Tuesday-Thursday (Dinner)

2 Courses (Selected from a-la-carte menu) ~ $69 per person

3 Courses (Selected from a-la-carte menu) ~ $90 per person

Reservations 8+ guests ~ 3 Courses (Selected from a-la-carte menu) ~ $90 per person

 

Friday-Saturday (Dinner)

3 Courses (Selected from a-la-carte menu) ~ $90 per person

 

 

Primi

Six oysters natural or rice vinegar, shallot and chive dressing

Vitello tonnato, poached veal, tuna mayonnaise, baby capers

Yellowfin tuna crudo, smoked Yarra valley caviar, crème fraiche, brioche

Beef carpaccio, horseradish dressing, wild rocket, parmesan

Fritto misto di mare, aioli, lemon, rocket

Stracciatella, asparagus, watercress, pangrattato, fennel pollen

Ravioli, gorgonzola, chestnut honey, pine nuts

Secondi

Linguine, spanner crab, capers, chilli, garlic

Buffalo ricotta gnocchi, shitake, sage, confit garlic

Pappardelle with farmed rabbit ragu, Ligurian olives, oregano

12-hour beef cheek, slow roasted onion, cauliflower puree, fried shallots

Pan fried Barramundi fillet with prawns, lemon butter, saffron gnocchetti

Berkshire pork cotoletta, sage, baby gem caesar, parmesan dressing

To Share

12-hour slow cooked lamb shoulder, salsa verde, saffron orzo

or

Bistecca, 1kg O’Connor Black Angus rib eye, porcini butter, lemon

Contorni $12.50

Rocket, pear, parmesan, lemon vinaigrette

Broccolini tips, olive oil, lemon

Fried Dobson potatoes, rosemary and garlic

Dolci

Panna cotta, poached quince, ginger treacle sponge, macadamia

Hazelnut semifreddo ‘sundae’, wafer, meringue, chocolate

Chocolate fondant, honeycomb crumble, vanilla gelato

Tiramisu

Formaggio $30

Artisan cheese, Sardinian flat bread, quince

* Please check with your waiter for today’s selection

 

 

 

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.

 

 

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

Private Functions

Centonove is not currently hosting private functions for 2022.

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

Our maximum reservation size is 14 guests.

FUNCTIONS PACKAGE

Vegan Menu

$79, 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

 

Entree

Fritto misto di fungi, lemon, truffle vinaigrette

Asparagus, hazelnuts, lemon, watercress

 

Main

Linguine, zucchini, chilli, garlic, pangrattato

Eggplant parmigana, tomato, mozzarella, rocket, lemon

 

Dessert

Sorbetti, rhubarb, blood orange caramel

 

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)

Calamari with French fries

Parmesan crumbed chicken with French fries

 

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

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

WINE OFFERS FROM CENTOVINO

FUNCTIONS

Private Functions

Centonove is not currently hosting private functions for 2022.

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

Our maximum reservation size is 14 guests.

Functions Package

Group Bookings

Maximum reservation size: 14 people.

All groups of 8 or more people offered $90 per person fixed price a-la-carte menu.

GIFT VOUCHERS

The Perfect Gift

Buy a Voucher

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.

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