DINING & DISCO @ FRANKIE

WORDS: Mandy Hall

The latest offering from Mitolo Wines in McLaren is the cheeky and rebellious sibling to Little Wolf Osteria, FRANKIE. Set in the magnificent Mitolo Arbour, Frankie has been inspired by the Italian Sagra, “the famous open air festivals where food and wine are celebrated in a relaxed and fun environment,” says Kirsty-Marie Mitolo, owner and co-creator of this chic, and vibrant dining space.

And with its focus on casual dining, feasting, drinking and fun, FRANKIE promises oodles of feels. Long term Mitolo friend and Head Chef, Vincenzo La Montagna has created an extraordinary menu influenced by traditional methods, authenticity, passion and remarkable flavour.

I could easily keep writing beyond this page and the next about their commitment to provenance, seasonality, farming (yes, much of what you eat in house has been farmed with care by the family) and true Italian food culture, because that is the true essence of this family-driven enterprise. And it starts with their pizzas.

Believe me when I say they’re special. The bases are made from a house-made potato-based dough, which undergoes a 72 hour ferment, resulting in a crisp, light crust. Then come the toppings. Oh, the toppings! Alluringly curated, rich in flavour and offering an experience that takes older Italy and adds some modern sophistication. promise. You will not come here just the once.

Chef Vince speaks lovingly about the ethos of ‘cucina provera’ that has shaped every element of the dining experience. “Cucina provera is a way of life,” he says. “A kitchen born out of necessity and frugality using the best ingredients of the season or what is available with lots of love and respect to feed those whom you care for.”

Prosciutto Melone

RECIPE: Vincenzo La Montagna, FRANKIE Head Chef

INGREDIENTS

• 1 small sweet rockmelon

• 6 slices of prosciutto

• Olive oil

• Sea salt

• Black pepper

• Fresh baby basil

METHOD

Cut melon in half and scoop out the seeds.