GA&S follow-up visit

I can't help myself.
Last night was my second visit to Giuseppe Arnaldo and Sons and it was just as inspiring as the first; the prawns just as crunchy, the room just as awe inspiring and the staff just as friendly.

A couple of new things to report back.
1. Don't be put off by the no reservation policy, just be smart and organised. The six of us dined at 7pm last night (Friday) without any difficulty. PDC and I arrived 20 minutes earlier informed them of our group arriving and sat back with a campari until we wandered through to our table.

2. The tiles create no noise issues in the dining room. I noticed that the black ceiling above the tiles is actually sound proofing panels.

3. I saw much more of the menu last night and the quality is all there with each dish, just watch out that the pasta dishes are particularly generous in comparison to some of the others dishes.

Dishes that should be on your do-try list...
Gamberetti with aioli- I'm addicted (see my last post)
Cacciatore, soft cured salami - you will never find salami that has been this well looked after
Pea insalata with shallots, mint, basil and air dried ricotta - who doesn't love fresh peas done simply
Farfalle pasta, braised game, porcini, peas - rich, sticky and moreish
Chittarra Arrabiata with crab, chili and served in a paper bag - dramatic and generous with the crab
Luigi Guffanti Stracchino di Capra - Italian goats milk washed rind, intense!
Zampone Pigs trotter - because I believe Bob Hart, but didn't have room for such a rich dish
Coteletta crumbed veal cutlet - looked perfect, especially for the boys that like their meat
Clams casino - this is really a style of dish, but I'm sure the pun is intended. Perfect to share.
Crab Panini - on the snack menu, i haven't tried it - yet, but the staff are raving
Zuppa Inglese - old fashioned English trifle to share, pretty as a picture

And lastly, for dramatic effect, drum roll please...

Richard Thomas fromage blanc - the most sweet cows milk young curd I have tasted. I could have spooned it straight to my mouth if I wasn't meant to be sharing it. Our waiter selected this for us to share with some warm mixed olives and salumi. This is a not to be missed product, served chilled, drizzled with EVOO and some picked thyme. Just delectable.

So don't be put off by any of the banter, forget you are under the same roof as the casino (enter via the promenade) and enjoy one of Melbourne's newest and smartest dining rooms, there is plenty to love.

NB. I mentioned quietly in the comments of my last post, but Maurice sent me a "Grazie mille" email during the week. I was impressed at the speed and street-smarts of a restauranteur to track down my post and say thanks. It's left me pondering this week about the restaurant industry and their gradual acceptance of the 'new media', the ponder has resulted in me realising that they are starting to find us, it's just the smart ones that are in first!

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