6 women, united by our love of shopping, laughter and eating out, left husbands and children behind to enjoy what has become our annual pilgrimage to Melbourne. Our first united decision was our Saturday night dinner reservation…Cecconi’s. This is a restaurant we stumbled upon last year during our inaugural Melbourne Girls Weekend away. We loved it so much that we decided to repeat the experience again this year.
From the moment you walk in the door, there is a sense of occasion, with a welcome feel and attention to detail. The staff have an in depth knowledge of their menu and describe the meals thoroughly, including how the chef prepares each element of the dish.
Once our orders had been placed, there were toasts all round with a bottle of fine sauvignon blanc, followed by sourdough bread with a delectable olive oil accompaniment.
Entree orders included caramelised scallops with pumpkin fondant – perfectly cooked scallops with contrasts between the sweetness of the pumpkin and the chicken jus
calamari fritti that was tender, lightly coated in rice flour and served with salsa verde and hint of lemon
In unanimous harmony it was agreed that we had all made good choices.
After careful consideration, next course… herb crusted rack of lamb with braised neck and served with white beans and tomato ragu
Herb crusted rack of lamb
black angus sirloin and after an irresistible description from the waiter… the pork belly.
Black angus sirloin
Accompaniments were roasted potatoes in duck fat with sea salt, and butternut pumpkin with pancetta gratin, both enjoyable and more than enough for six.
With the meals thoroughly enjoyed, little resistance was shown when the dessert menu was offered. Just when you thought it couldn’t get any better, Cecconi’s raised the bar to a new level.
The warm soft centered chocolate pudding was to die for, with rich chocolate liquid oozing from the pudding and milk toasted cream to complement.
Soft centered chocolate pudding
The affogato was beautifully presented, with the vanilla bean ice cream, espresso and kahlua served individually and accompanied by a deliciously crisp biscotti.
Selection of sorbet and gelato
The caramel cream with brown sugar biscuits, honeycomb parfait and pear sorbet looked incredible, with diverse textures on the plate to enjoy.