Vivace Brighton has been a much-loved Italian restaurant on Bay Street for 22 years, and its latest chapter is well worth celebrating. On a bitingly cold Melbourne night, I already feel a sense of warmth walking in. There’s a vibrancy about the place and I’ve barely stepped foot in the door. This institution has sat here for years, consistently serving the most stunning Italian food to its locals and those who travel for it. Yes, its Brighton location is indeed high end. Surrounding the restaurant are designer stores, foot traffic full of labels, and fur that definitely isn’t faux, (and if it were, the crowd would have a bit of snubbed noses). Yet as established and elite as the suburb is, the venue still owns humility.
Vivace Brighton Celebrates 22 Years
While the Winter chill stings, the inside sings. I’m greeted by owners Chris and Sharee whose warmth, charm and jovial nature is the ultimate hospitality. Also a testament as to why a lazy Wednesday night this place is packed to the rafters.
Tonight marks a special event. Not just their anniversary, but pairing the evening with esteemed Chief winemaker Peter Dillon from award winning Handpicked Wines. We raise a toast of Tazzy sparkling which goes pop with vibrant pearls of caviar creamy goats cheese on a delicate puff. If you love exploring Italian dining beyond the city, our review of Gigi’s Piazza at Red Hill Estate is also worth a visit for its own Italian winery magic.
Italian Dining at Vivace Brighton
New to the kitchen at Vivace Brighton is Sardinian born Chef Andrea Serelli. He is a man of global experience and much like all of the characters in this joint, each of his dishes are purposeful, and tell a story.
Two plump and juicy curls of charred moreton bay bug bathe in velvety white beurre blanc. Matched with the handpicked single vineyard chardonnay, this exceptional combination of rich lusciousness sends my palate into heavenly clouds.
Equally as robust, silky and smooth is the raviolo. A semicircle filled with herbed ricotta, I smash it open with my fork and just like an eruption of a volcano out explodes a golden orange egg yolk. Intentionally too, as the flavour is too big for even the richest white, they pair it with a trial batch blend of Syrah, Menica and Sangiovese.
Winter Dishes and Handpicked Wine Pairings
My top button is officially undone, but I’m fully committed to the cause, and am certainly not bowing out before the slow cooked beef rib. The epitome of comfort winter perfection this hunk of a chunk is tender, moist, and meltingly good. I gloatingly smile in food coma heaven knowing that we are still in the depths of winter, so time for layers to cover the inevitable bulge as we continue to gnaw in this carnivorous affair. And I’m torn and spoiled for choice as I sip on the bold Margaret River Cab Sav, along with the Barossa Shiraz.
Dessert at Vivace Restaurant Brighton
No matter how full your stomach is, there is one rule of dining. There’s always room for dessert. Especially when it arrives in the form of an elegantly refined Mille Foglie Cioccolato e Pera. Delicate discs of crisp pastry, thinner than a crunchy autumn leaf, sandwiched in layers of chocolate mousse and aromatic pear. It’s as aesthetically beautiful as it is delicious.
Vivace may have been around for 22 years. But with quality of food like this, outstanding collaborations with handpicked Wine, chances are this Restaurant is only in its infancy with exciting chapters ahead.
We’re Addicted To: Genuine hospitality. Chris and Sharee make every guest feel like a regular. Add exceptional food with Chef Andrea Serelli’s fresh direction, and Vivace’s next chapter is off to a brilliant start.
We Need To Be More Addicted: An Affection for Cardio. One dinner at Vivace requires at least three gym sessions to curb it off.
Vivace – 317 Bay Street, Brighton VIC 3186
Lunch: Wednesday to Saturday, 12.00 pm to 3.00 pm
Dinner: Tuesday to Saturday, 5.00 pm to 9.30 pm
WINE PARTNER – Handpicked Wines
Cellar Door: Chameleon by Handpicked, 80 Collins Street, Melbourne VIC 3000