Sandringham’s new seaside venue Baia Di Vino worth a visit this weekend
The name of Sandringham’s newest eatery translates to ‘wine bay’ in Italian. But it’s not only the wine you’ll be heading seaside for this weekend — with this delicious seafood plate a local hit.
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Baia Di Vino translates to “wine bay” in Italian — and you’ll quickly see why.
Sandringham’s newest eatery has about 200 bottles from across Europe and closer to home on display — in the entry, along the bar and in almost any spare spot you can find in the white-walled diner.
Take one down, pass it around and drink it in alongside Port Phillip Bay views from the floor-to-ceiling windows.
Perhaps toast to restaurateur Frank Ciorciari and his business partners, who have created a slice of the Mediterranean in the ’burbs with this 72-seater.
Baia Di Vino is his fourth suburban venture behind Glen Waverley stalwart Sette Bello, Malvern East’s Riserva and new Port Melbourne bar Vinoteca.
Chef Dino Mohsin comes from Riserva to lead the charge, where he’s created a menu big on antipasto, seafood, meat and pasta.
Best begin with beetroot ravioli ($12), which is surprisingly not pasta.
The dish consists of two, ultra-thin beetroot slices either side of whipped-to-fluffy French goats cheese, with brown butter and the classic accompaniments of sage and hazelnuts. It’s downright delicious.
The brodetto ($45) is also excellent. Cloudy Bay clams and Portarlington mussels swim in a golden broth, topped with a jumble of West Australian king prawns, scampi, calamari and fish of the day — whatever’s freshest and in season.
While the broth is full of flavour, the dish is let down by chewy calamari. And you’ll need bread to mop up the juices. Sourdough baguette is provided but at a charge — $4 for four tiny pieces with salted butter — making this an expensive meal at $49 for one.
Glazed in a sticky molasses-like Pedro Ximenez sauce, the fall-apart tender beef cheek ($36) on a bed of creamy cauliflower puree is like home-style cooking.
Sides aren’t needed for our meals, but the smaller portioning of other dishes might require you to order up.
We save room for dessert instead — and love the deconstructed lemon meringue pie.
The citrus tang of the lemon curd is perfectly balanced by the sugary meringue dome on top, while a buttery crumble ties everything together.
Pops of freeze-dried raspberries provide interest.
While there’s no dedicated kid’s menu, the kitchen can make spaghetti bolognese, gnocchi or chicken schnitzels and chips.
Sommelier and co-owner Vivian Man (ex Rockpool) and her team help decipher the wines from the many on offer, with premium drops available via Coravin.
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A refreshing pecorino from Marche on the Italian coast or a fruity pinot noir from Geelong’s Curlewis are standout by-the-glass options chosen for us.
Creative cocktails (and mocktails for non-drinkers), three types of negronis, fortified wines and imported beers are also available.
Come to Baia to try Euro wines you’ve never heard of while eating elegant, homely food in the ’burbs.
The bill quickly adds up but it’s cheaper than an airfare to Italy.
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