A refreshing addition to the dining scene is Cecconi’s Cantina in Elgin Street. Cecconi’s serves traditional Italian cuisine, with dishes changing inline with the seasons to ensure that produce is of premium quality. The menu has been designed by consultant chef, Harry Lilai, his signature restaurant in Melbourne, Cecconi’s, has been going strong for 11 years and has garnered many awards.

In Hong Kong the Head Chef is Peter Birks, who is from the Melbourne restaurant and is here to ensure style consistency.

All of the dishes on the menu sound tempting and all those I selected were delicious, yet this was not true of all of my companion’s choices. However those that are good are so good you quickly forget about the others.

One of the best dishes was the perfectly cooked buttery risotto with melt-in-the-mouth slow-cooked deboned rabbit in red wine reduction with Ligurian olives. The Barramundi served over scorala, with lemon and puttanesca sauce was inspirational. I was pleasantly surprised as the distinctive puttanesca sauce complemented the fish instead of overwhelming it.

This restaurant has an upmarket casual feel, and can get quite noisy when busy as the wooden floors and tables close together heighten the conversations. Yet at the same time there is a sense of privacy and a buzz from people enjoying themselves.

One thing I did appreciate is the unlimited still or sparkling bottled water for $38 per person, a nice touch. 

If you are heading to Macau, Cecconi’s Italian has just opened up in The Venetian, with another chef from the Melbourne restaurant leading the kitchen.

by Vicki Williams
vicki@womguide.com