Giuseppe Arnaldo & Sons

I'm not the type to visit a new restaurant too early in the piece. I appreciate that things can be difficult in the first few weeks and even months. I know I have been there.
Yet I was compelled to visit Giuseppe Arnaldo & Sons (GA&S), as soon as possible. I have been anticipating Maurice Terzinis new venture eagerly. I didn't live in Melbourne during the Cafe e Cucina days, but was in Sydney working close by when Otto took Sydney by storm. I then moved to Melbourne as Icebergs and North Bondi Italian Food tackled both ends of the famous beach. I have the cook book, I saw him speak last year, and yes I am a fan.
I dined at GA&S last Sunday and left in awe of the experience, I haven't posted until tonight as I didn't want this to be a gushy post, yet I can't help myself.
GA&S doesn't take reservations, this will make and lose them some friends. I like the casual philosophy behind the idea, a great place that I can turn up to and eat, even if I have to wait. Anticipation is a virtue.
Before I jump straight into the food, you really need to get an understanding of the space. It is inspired, extremely well thought out, sexy and moody, the lights are theatrical. I had a design-y friend on the phone this afternoon, wax lyrical about the space. She dined last night and was didn't even mention the food until I asked specifically, it was all 'positive and negative space', 'Italian fittings', lights, toilets... the list goes on. In a nutshell we both thought it was hot, I just didn't have the words she had.
But I do have the words for food and eat we did. The menu at GA&S is huge and for the uninitiated this can mean intimidating. I find the same thing at Rockpool just up the fiery promenade, too much to select from increases the risk of missing out on 'the' dish. The imaginary one that I know, once I am stuffed I'll see go pass to another table and I will have order envy.
But this didn't happen at GA&S, we just ordered heaps.
I loved the oregano dusted school prawns, they reminded me of the crispy fried seafood I had at Cal Pep, the prawns seasoned and fried whole, were well spiced and crunchy the aioli was delicious but not required they were perfect just on their own in their kitch little black and gold basket with checked red napkin.
When you go, and you should, make sure have to some of the house salumi. Made by Robert Marchetti with the Vecchiet family, we tried the culatello but I'd eat any of the sliced to order meats from the rather fancy looking glass cabinet.
We also tried the Alba style raw ox; a roughly cut tartare with swiss brown mushrooms, a serve of the angry crab pasta baked in a paper bag and one I could not go past, Clams casino; some pippies, vongole, surf clams and periwinkles sauteed with cured pigs cheek.
Then there was also..., ok yes we ate a lot, it was all fantastic.
Maurice wasn't at the restaurant the night we were there (hopefully he was resting his broken foot) but I doubt we could have been looked after better than we were. Ari Vlassopoulos a reliable friendly face of Melbourne restaurants, kept a careful watch.
I have no doubt that GA&S will become an iconic asset to the Melbourne dining scene, just looking around the night I was there, the hospitality faces are already onto it, and they know a good meal.
I'll be back shortly, I need to get through the rest of the menu and just as it was the first time, I just can't wait.

Giuseppe Arnaldo & Sons
Crown complex (access via the promenade under the highway)
ph: 9694 7400