Florentino offers a nod to the past, and the future

It's all change at what used to be known as Grossi Florentino, Grossi Grill and Cellar Bar.

The Melbourne dining icon has returned to its original name: Florentino after the exit of Guy Grossi and his team..

Founded in 1928, the venue on Bourke St is one of Australia’s longest-standing dining institutions. Edition Group, the new owners have revealed the plans under their custodianship.

“Florentino is one of Australia’s most significant dining institutions," says Rebecca Yazbek, founder and CEO of Edition Group.

"Taking on its custodianship carries enormous responsibility, but also opportunity. Our focus is on honouring what has made the restaurant so important while reinvigorating the venues to ensure Florentino secures its place at the forefront of Australian dining once again.”

Located within a heritage-listed building, Florentino will operates as a three-venue precinct comprising Florentino Dining Room, the renamed Café Florentino (previously Grossi Grill), and Cellar Bar.

Florentino Dining Room remains the flagship restaurant within the building with chef Michael Greenlaw and executive chef Brendan Katich at the helm. The menu remains grounded in traditional Italian cuisine. Dining is offered through three-, five- and seven-course menus.

Dishes from Greenlaw and Katich’s menu include: coral trout with king crab, zucchini and bisque; Sher wagyu with potatoes, truffle, black garlic and Chianti; and a range of house-made pastas including caramelle filled with caramelised onionn and risotto al tartufo with black truffle and mushrooms.

Greenlaw said the menu focus has been on continuity.

“Our intention has been to respect what Florentino represents while allowing the menu to reflect the quality of produce and producers we have access to today. It’s about continuity, shaped by seasonality and precision rather than reinvention,” he said.

The dining experience is supported by a wine program led by group sommelier Steve Senturk, exploring regions including Piedmont and Sicily.

Café Florentino marks a return to the restaurant’s origins. It was under this name that former owner Rinaldo Massoni first established the venue’s Italian identity. Cellar Bar, meanwhile, will continue as an all-day wine and pasta bar.

Yazbek has ideas for future design changes across the venues, but says that will be undertaken gradually and with consideration for the heritage-listed building.

Florentino Dining Room is open for lunch Wednesday to Friday from 12pm, and for dinner Monday to Saturday from 5.30pm. Café Florentino is open for lunch Monday to Saturday from 12pm, and for dinner Monday to Saturday from 5pm. Cellar Bar operates Monday to Saturday from 11am until late, offering all-day service.

See https://florentino.melbourne/

Taylors Wines rings in changes at the top

 

Mitchell Taylor, who has spent 25 years as managing director of Taylors Wines/Wakefield and is also CEO, will step into a new role as chairman of the board. 

The new CEO of the Clare Valley-based winery will be John Freeman, who spent 16 years with Delegat Group in New Zealand and Australia. He will begin on July 21. 

The company says the switch will allow Mitchell Taylor to focus his energy on family business ownership, overall strategy, vision, and succession planning for Taylors Wines while mentoring the next generation of business leaders.

“Mitchell’s knowledge and experience within Taylors and the Australian wine industry is second to none," said current chair David Ansell. 

"In his new role as chair, he will provide the continuity and insight we need to unlock the next chapter of this Australian success story.” 

Mitchell Taylor said Taylors Wines was well positioned to grow its business in Australia and across the
world.

“I am proud of our achievements over many years, particularly the premiumisation of our family brand with the St Andrews and Jaraman ranges, as well as our pinnacle wines, The Visionary, The Pioneer, and The Legacy," he said.

"It has been our ambition to elevate the quality of Taylors Wines with our skilled viticulture and
winemaking teams, resulting in major awards globally and making us the third-largest and number one family brand by value in the Australian wine market."

Freeman said he was excited about the opportunity to join Taylors Wines. 

“There is enormous potential to build on this legacy, expand our market presence, and accelerate our growth agenda," he said. 

"I look forward to working closely with Mitchell, the Taylor family, the board, and the entire team to continue delivering exceptional wines to consumers around the world.”

See www.taylorswines.com.au