Funghi e Tartufo takes its name from mushrooms and truffle in Italian, a nod to the mushroom-and-truffle pappardelle that first made chef Alessandra D'Angelo's cooking known in Melbourne. Housed in a converted 19th-century warehouse on Hardware Lane, the restaurant is entirely plant-based, recreating classic Sicilian dishes such as vegan barramundi alla Messinese and lemon-pepper calamari fritti using produce-led techniques, alongside dishes like potato gnocchi with mushroom bolognese. D'Angelo moved to Australia from Sicily in 2009 and has built her reputation across three vegan restaurants around the theme of respecting traditional Italian flavour without animal products, catering well to vegans, coeliacs and those following a low-FODMAP diet. The wine list runs through biodynamic and organic Italian producers, paired with a fit-out of white tablecloths, ornamental wine barrels and a stone-walled cantina. It's a genuine option for authentic Italian flavour without the traditional ingredients, in the heart of the CBD's laneway dining precinct.
Visit WebsiteMenu Not Available!
