A Mediterranean-Inspired Restaurant and Bar Opens In Collingwood In A Former 19th Century Cordial Factory
rlo, Collingwood’s new Mediterranean-inspired restaurant and bar has opened its doors at 44 Oxford Street. Housed in the historic Dyason Cordial Factory and set across three levels, the new arrival welcomes a ground-floor dining room, an enclosed courtyard with olive trees and vines, a private dining mezzanine, and a moody basement bar befittingly called the ‘Cordial Club’.
Seasoned hospitality owner and operator James Klapanis of Eastern Grace Group (St. Cloud Eating House, Young’s Wine Rooms), has more than 40 years of experience opening hospitality venues, has brought Matteo Tine (Grossi Florentino, Bar Carolina, Tetto di Carolina, and Pixie) into the group as Executive Chef and Creative Director.
Tine’s menu is guided through melding his rich Sicilian heritage with the vibrant culinary influences of his Australian upbringing. brought to life through plates of delicate fish and tender meats unite with bold sauces and Mediterranean flavours, he shares,
“With my Sicilian background, I primarily and instinctively lean on Italian cuisine, but I can’t help but recognise and use techniques and flavours from other countries and cuisines. That’s why I am still super in love with what I do. I embrace it, and I’m enjoying seeing where things take me, especially at Orlo, where the food can be sophisticated and fun. I hope that shines and is obvious in our dishes.
My mentor, Guy Grossi, who is basically my second father, told me that everything on the plate has to tell a story and have a reason for being on the plate. This is what creates the connection to the customer. People want a story; they want to know why the chef has put this or that on the plate. And I really want people to hear and enjoy my story.”
Tine’s menu, includes items cooked from the heart with love, including:
- Southern rock lobster, scotch egg with optional caviar
- Sword fish spiedini, orange and miso, olive mollica
- Piementòn lamb ribs, fermented honey toum
- Mackerel crudo, ‘salsa bianca’, charred mandarin, bay oil
- “Char sui”-style Sommerlad chicken, with fermented chilli and pickled rapa
- 800g Black Angus dry-aged rib eye, leek and porcini rub, salmoriglio
- Baked conchiglie, cacio e pepe
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Carlo Grossi, from the renowned Grossi Group, has stepped in as Hospitality Consultant and created a wine list that mirrors Orlo’s Mediterranean flavours.
Bartending heavyweight Joe Jones (Romeo Lane, Purple Pit), best known for his minimalistic, Euro-centric style showcasing classic and contemporary ingredients, will consult on drinks. He has curated a list of signature cocktails, including seasonal cordials (for use in-house and retail), as a gentle nod to the building’s rich history. Highlight cocktails include:
- Gimlet (gin, apple, champagne cordial)
- Little Star (orange and saffron cordial, sparkling wine)
- Strawberry Negroni (gin, strawberry, Campari, vermouth)
- Americano Acido (house aperitif, vermouth, sour beer)
Working hand-in-hand across the design, Klapanis and Kate McCluskey Kyle, Founder and Director of McCluskey Studio, have taken immense care to deliver a sophisticated yet relaxed finish to the 1888 heritage building.
“We wanted Orlo to feel as though it has always been there.” reveals McCluskey Kyle, “Familiarity and approachability were key, driving the design team to balance historic and contemporary elements, creating links between the building’s four spaces. We wanted to weave in James’ overall vision for the venue, including his collection of reclaimed materials and vintage furniture pieces.”
Orlo is now open seven days a week, from 12 p.m. to late, at 44 Oxford Street, Collingwood.
Main image credit: Parker Blain
Website: orlo.com.au
Instagram: @orlo.collingwood
