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ReviewGood Food Guide (Vic)St Kilda

Cicciolina

For pasta and Euro-centric share plates.

Pappardelle pasta at Cicciolina in St Kilda.
1 / 6Pappardelle pasta at Cicciolina in St Kilda.Simon Schluter
Spaghetti vongole with pippies, garlic, lemon, chilli and olive oil.
2 / 6Spaghetti vongole with pippies, garlic, lemon, chilli and olive oil.Eddie Jim
Saffron tagliatelle with prawns, zucchini and finger lime butter.
3 / 6Saffron tagliatelle with prawns, zucchini and finger lime butter.Eddie Jim
Tuna carpaccio, watercress, lime, baby capers, sourdough.
4 / 6Tuna carpaccio, watercress, lime, baby capers, sourdough. Simon Schluter
Steak tartare at Cicciolina.
5 / 6Steak tartare at Cicciolina.Simon Schluter
Fish of the day.
6 / 6Fish of the day. Simon Schluter

Italian$$

The boom-and-bust rollercoaster that is St Kilda has seen the rise and demise of many legendary venues, yet Cicciolina has been doing its dark and handsome European thing for nearly three decades. Like the rock star who gets cooler with age, it has bohemian swagger in spades, plus personable floor staff, a raucous back bar and a menu geared to what the people want: crab souffle, impeccable steak and tarte tatin.

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Original URL: https://www.brisbanetimes.com.au/goodfood/vic-good-food-guide/cicciolina-20241121-p5ksil.html