Three consecutive Good Food Guide hats and a fresh reason to book. South Melbourne’s Lucia has introduced its spring menu, with Head Chef Nic Phillips bringing Italian classics and seasonal produce to the restaurant’s intimate modern European dining room.
There’s an elegance to the experience that suits an occasion, whether you have something to celebrate or simply managed to get everyone around the same table. The intimate setting, attentive service and considered wine offering give lunch or dinner a sense of occasion without needing much of an excuse.
The mini tartlets are a good place to begin. Whipped macadamia feta, pickled yellow squash and shiso seeds come together in a neat opening bite, served as a pair.
For something more substantial, the Roaring Forties lamb rack arrives with a herb crust, spring vegetables and salsa verde. Available as four or eight points, it leaves the table to negotiate who gets the last one.
Elsewhere, linguine brings together Moreton Bay bug, crab, chilli, garlic and bisque, while a herb and parmesan crusted veal cutlet comes with sauce gribiche and endive salad. Burrata with pea and jalapeño dressing, sugar snaps and pistachio adds another welcome taste of spring.
It’s a menu with plenty to build a long lunch around, particularly with a bottle chosen to see you through a few courses. Pick your company carefully. You’ll want someone who shares.