What are the opening hours?

Monday 7am - 12am Tuesday 7am - 12am Wednesday 7am - 12am Thursday 7am - 12am Friday 7am - 12am Saturday 7am - 12am

Florentino Melbourne

Home
Australia
Melbourne, VIC
Florentino Melbourne

A new edition begins on Bourke Street. By edition Hospitality. Home to Florentino Dining Room, Café Florentino and Cellar Bar.
(2407)

11/06/2026

Spaghetti alle Vongole, Clams, Chilli, Parsley, Sea Herbs.

A Cellar Bar classic where vongole, garlic, chilli, olive oil and white wine come together in a dish rooted in tradition. Simply finished with sea herbs for crisp texture and gently bitter, mineral character.

Our spaghetti is housemade daily, using our extruder.

05/06/2026

Sunday Roast in the Florentino Dining Room.

Begin with a drink and a selection of assagini before settling into tortellini in brodo and the main event: porchetta trevigiana, slowly roasted on our rotisserie and served with seasonal accompaniments. Alongside it, our Garlic & Honey Panis Quadratus is there to help you scarpetta every last bit!

Available every Sunday for lunch, alongside our full à la carte and set menus offering. Book now via the link in bio.

•

Café Florentino, .melbourne and .melbourne are also open for lunch and dinner on Sundays.

04/06/2026

Florentino Dining Room, Café Florentino and Cellar Bar will be closed on Monday 8 June and Tuesday 9 June, reopening on Wednesday with our usual hours.

03/06/2026

The Florentino Martini.

Each of our restaurants’ house martinis starts with a base of local Olive Leaf gin from Four Pillars, elevated by the perfect vermouth. In the Florentino Dining Room we use Cocchi Extra Dry from Piemonte, the birthplace of modern vermouth. Made from a base of Cortese grapes, it’s bold, herbaceous, and steeped in history.

Served in a timeless V-shaped glass and garnished with olives and a twist, the Florentino Martini is a masterclass in elegance and simplicity.

01/06/2026

180g Westholme Wagyu Hanger Steak, QLD.

Also known as onglet or “butcher’s steak”, hanger is prized for its deep, beefy flavour and remarkably tender texture. Cut from the upper belly, it delivers the richness of Wagyu with the character and intensity of a more rustic steak cut.

We love to serve it with a Sangiovese and bone marrow sugo, built on rich veal stock with shallots and thyme.

Pair it with any of our sides, such as a crisp, fresh shaved fennel salad with ricotta salata and Otway walnuts, or classic patate fritte.

30/05/2026

Brodo di Carne, Braised Short Rib Tortellini.

The primo from our new Sunday Roast menu — a perfect way to warm the soul on a rainy Sunday afternoon.

Join us for Family Style Sunday Roast tomorrow from 12pm. Book your table via the link in bio.

29/05/2026

Wagyu Bresaola, Gnocchi Fritti, Fennel

Gundooee Wagyu bresaola—the only organically certified Wagyu in Australia—takes centre stage. Sliced finely, it's rich, delicate and full of flavour; something we could happily serve on its own.

At Café Florentino, we make it shine alongside crisp fennel seed gnocchi fritti, with radishes and pickled vegetables for balance.

Also available on our Menu del Giorno.

23/05/2026

Florentino Dining Room - now open on Saturday and Sunday lunch and dinner, for new rituals and shared moments.

Book a table via the link in bio.

21/05/2026

Pasta, by hand, every day.

18/05/2026

Pane & B***o

In the Dining Room, guests enjoy a complimentary bread service. Featuring house-made spelt sourdough and olive sourdough using a long-standing starter nurtured in the restaurant over twenty years, and baked fresh daily, as well as a hand-rolled grissini finished with parmesan, garlic and rosemary.

Served with a seasonal roasted tomato butter—made from CopperTree Farms cultured butter and wood-fired tomato purée, finished with basil oil—alongside stuffed olives.

A bread service worthy of its own degustation, yet equally the perfect vehicle for indulging in the ritual of scarpetta.

17/05/2026

Tagliolini al Granchio

Spanner crab from Mooloolaba, tossed through fine tagliolini in a bright, lemony sauce with chilli, garlic and white wine—light, but full of depth.

Finished with grated bottarga, fennel pollen and a touch of bronze fennel. Served in Café Florentino only.

15/05/2026

Join us at Café Florentino and dine beneath an original Campari Spiritello poster by renowned artist Leonetto Cappiello, dating back to 1921 — a true piece of advertising and art history, and seven years older than the restaurant itself!

Book a table via the link in bio.

10/05/2026

Caramelle, Ricotta, Roasted Onion, Pine Nuts, Currants

House-made caramelle, a traditional stuffed pasta shaped like wrapped candies, here filled with sweet caramelised onions and locally made Floridia ricotta.

Served with verjuice-pickled currants, toasted pine nuts, chives, and a white wine butter sauce.

Classic flavours, elevated with precision.

08/05/2026

Salame al Fi*****io and House Pickles at Cellar Bar.

Made from ethically raised Bundarra Berkshire heritage pork, this fennel salame is a simple yet deeply satisfying snack, perfect with a drink. Also available during Aperitivo Hour, 3pm-6pm daily.

07/05/2026

To celebrate Florentino now opening on Sundays, our chefs are excited to introduce Arrosto della Domenica, a new family style lunch menu available in the Dining Room from 17th May.

This menu is our interpretation of the classic Italian pranzo della domenica — a ritual rooted in time, generosity and togetherness, designed to be shared with loved ones around the table.

Begin with a selection of assaggini to share, followed by the quintessential primo piatto — in this case, delicate beef short rib tortellini in brodo. Then comes the centrepiece: for the opening menu, a mouth-watering porchetta trevigiana, slowly roasted on our rotisserie and basted in its own jus with rosemary and sage, served alongside seasonal sides.

This new menu will be available on Sundays for lunch only. Our usual set and à la carte menus will remain available.

Read more and book via the link in bio.

06/05/2026

At Café Florentino, we take our assaggini seriously. Whether you’re pondering the menu, waiting for that friend who’s always late, or settling in with a Negroni, we believe a considered snack can go a long way.

Take our olives — a combination of large green Gordal olives and two varieties of black olives, Leccino and Taggiasca. Marinated with fennel seeds, chilli flakes, garlic, orange, bay leaf, black pepper and red wine vinegar, then finished with fennel pollen and served warm.

It’s all in the details.

05/05/2026

Still looking for the perfect setting this Mother’s Day?

On Sunday, join us upstairs in the Florentino Dining Room, and enjoy a special set menu curated by our chefs with celebration in mind. Adding to the sense of occasion, we are also delighted to welcome back Paris Zachariou (), whose live performances at Florentino have long been synonymous with unforgettable moments. With Paris on board, this Mother’s Day promises to be truly memorable!

Downstairs at Café Florentino, the pace eases into a more relaxed à la carte Sunday lunch, inspired by our signature wood-fired Tuscan flavours.

Cellar Bar will also be open with our regular à la carte menu, alongside Aperitivo Hour from 3–6pm, while next door at Ombra, our new Free-Flowing Weekends menu will be in full swing.

At Florentino, there’s something for everyone. Make a reservation via the link in bio.

01/05/2026

Sundays at Florentino

Starting on Mother’s Day, Florentino Dining Room, Café Florentino and Cellar Bar will open on Sundays — now welcoming guests seven days a week!

From the elegance of the Dining Room to the trattoria-style buzz of Café Florentino, and the casual European liveliness of Cellar Bar — bring your friends and family, settle in for a Sunday well spent, and savour the weekend to the very end.

Our first Sunday at Florentino arrives in celebration of Mother’s Day on May 10th — a fitting occasion to begin. Don’t forget to reserve your table for a truly memorable afternoon!

29/04/2026

Spaghetti allo Zafferano, Moreton Bay Bug, Gremolata

Housemade saffron-infused spaghetti finished in a delicate saffron fish stock with butter and parsley, served with caramelised bug tails, sautéed in butter and garlic. The dish is dressed with a fresh gremolata of parsley, lemon, garlic, and olive oil for brightness and lift.

25/04/2026

Cellar Bar, serving Melbourne from 11am until late.

Open today for ANZAC Day, alongside Café Florentino and Florentino Dining Room.

23/04/2026

La Fiorentina — 1kg O’Connor T-Bone, Gippsland VIC

While the name has returned to its origins, Café Florentino remains true to its roots as a grill, drawing inspiration from the great culinary traditions of Tuscany. Our take on the classic bistecca alla Fiorentina features O’Connor Black Angus beef — free-range, grain-fed, and among the finest in the country. Cooked over charcoal and Australian native Red Gum.

Pair it with some of our seasonal sides and perhaps a bottle of Chianti from our extensive Tuscan wine list, and make a feast out of it, in true Italian style.

22/04/2026

Poached Peach, Fior di Latte Gelato, Local Hazelnut

At the height of the season, our team preserved sweet, fragrant peaches by gently poaching them in a house-made syrup infused with cardamom, white wine, lemon and vanilla.

They are paired with a perfect quenelle of rich Gippsland Jersey milk Fior di Latte gelato, then finished with Frantoio olive oil and new-season Pepo Farms hazelnuts. The peaches’ poaching liquor is poured tableside for a final aromatic flourish.

Available on the Dining Room menu until these preserved treasures are gone.

21/04/2026

We look forward to welcoming you this Anzac Day.

20/04/2026

Caprese Salad.

A classic, led by peak local produce: ripe, juicy tomatoes from in the Yarra Valley and buffalo mozzarella. Simply dressed with olive oil, balsamic and fresh basil, and left to speak for itself.

With tomato season drawing to a close, this one might not be around Café Florentino for much longer!

16/04/2026

Tortellini di Zucca

An updated take on a much-loved Cellar Bar classic — pumpkin tortellini with brown butter and sage, now lifted with a hint of lemon and wood-fired local hazelnuts from in eastern Victoria.

Address

80 Bourke Street
Melbourne, VIC
3000

Opening Hours

Monday	7am - 12am
Tuesday	7am - 12am
Wednesday	7am - 12am
Thursday	7am - 12am
Friday	7am - 12am
Saturday	7am - 12am

Website

https://florentino.melbourne/

Alerts

Be the first to know and let us send you an email when Florentino Melbourne posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Address
Opening Hours
Alerts
Contact The Establishment
Claim ownership or report listing

Want your establishment to be the top-listed Bar/pub in Melbourne?