Short Bites: Dan Stock with Melbourne’s latest food news

Guy Grossi’s former Osteria Merchant at the Rialto has been transformed into a new Italian restaurant. Dan Stock with the latest food news.

The charcoal grill snack menu at Healesville’s Winery and Cellar Bar.

It’s an idea that’s been bubbling away in the back of Matt Butcher’s brain for the best part of a decade, but it took a pandemic to bring it into bricks-and-mortar reality.

Next week, when Butcher opens the doors to Ronnie’s at the Rialto, he’s hoping to bring people together to break bread in the city.

What was Guy Grossi’s Venetian-inspired Osteria Merchant has been given a New York-Italian makeover at the hands of designer Samantha Eades, who’s been busy updating the space since Butcher took the keys earlier this year.

Butcher says he’s feels energy coming back to the CBD, of people wanting to get back together over one or many glasses of wine and cicchetti, small Venetian snacks.

Chef Matthew Butcher will open new Italian bar-restaurant Ronnie’s at the Rialto, which is named after his dad, Ronnie. Picture: Nicki Connolly.

Named after his father — “the space, the concept replicates what he’s about, he’s a family man bringing people together” — Ronnie’s might be an idea 10 years in the making but such dishes as vitello tonnato jaffles and cacio e pepe waffles are very much today.

Having run the local takeaway joint in the small country town of Lockington near Echuca, Butcher says his dad was renowned as “making the best pizzas in the district” and at Ronnie’s the chef is reprising one of those old-school pizzas in pasta form, complete with “Ronnie’s vodka red sauce”.

“Dad always created good, wholesome food. Nothing fancy, just simple good food,” Butcher says.

“My dad, when I first showed him what we’re doing, he shed a tear; I’ve never seen him do that before. He’s very excited, and proud. I can’t wait to have him down to see the space.”

Ronnie’s at Rialto Plaza, 495 Collins Street, Melbourne, is scheduled to open on April 7.

Jayden Ong’s Winery and Cellar Door in Healesville.

A FINE WINE TIME

Tasty things cooked over coals and something special in the glass to go with – there’s yet another delicious reason for a Yarra Valley daytrip with winemaker Jayden Ong’s new winery cellar door in Healesville.

The Cumulus Inc co-owner launched his One Block label in 2010 and now he and wife Morgan run the highest altitude vineyardin the Yarra Valley — Forest Garden — and produce three other ranges, La Maison de Ong, Moonlit Forest and Jayden Ong.

The space that’s both working winery and modern, minimalist cellar door tasting bar where Ong’s wines are joined by YarraValley legends, interesting international wines and varietals rarely seen in the region.

A charcoal-powered menu provides food for thought, with the weekly changing grilled snack menu featuring such dishes as duck meatballs with plum, grilled lion’s mane mushrooms and figs with curd and honey, while $20 tutored wine tastings by Jayden — when he’s not out back making wine — are a good way to get introduced to both his winemaking philosophy and organic farming practices.

With neighbours including No.7., Payton & Jones, Watts River Brewing and Four Pillars, the new cellar door adds more sip-and-swirl style to a burgeoning drinks discovery precinct in the heart of the Yarra Valley.

Jayden Ong Winery & Cellar Bar is open Thurs-Sun from 11am at 8 Hunter Rd, Healesville. jaydenong.com

PRIDE OF PT LEO

Founding culinary director might’ve left the building, but Phil Wood has left Pt Leo Estate in good hands.

Josep Espunga, has been elevated from executive sous chef and will step up into the top role at the lauded and applauded Mornington Peninsula restaurant, cellar door and sculpture park. Joining the team in December, Spanish-born Espugna has spent time at some of the world’s best restaurants, including Mugaritz in Spain and New York’s Degustation, but more recently impressed at Windsor’s Pretty Little.

“I am proud to be taking on the mantle of running such an incredible destination,” Espugna says.

“Autumn is my favourite season for produce and I am already working on dishes showcasing local mushrooms.”

Josep Espunga new culinary director Pt Leo Estate.

THIRSTY WORKS

On average, Australians drink 42 bottles of water a year, with 33 of these ending up as landfill or litter.

In an effort to combat plastic waste, more than 30 hospitality venues throughout the inner north are offering to refill reusablewater bottles with freshwater, rather than sell another bottle of water.

Tinker, Welcome to Brunswick and Pachamama Wholefoods are just some of the venues that have signed up to Yarra Valley Water’s Choose Tap initiative, and they, along with others that display a Refiller logo, will refill a water bottle without an accompanying purchase.

For participating venues: choosetap.com.au

EASTER IS EASI

Melbourne-owned food delivery service EASI is offering an egg-cellent way to celebrate an Easter feast this weekend, offering $10 off all orders over $50 — with the discount offered and paid for by the delivery company and not the restaurant — between March 30 and April 6.

www.easi.com.au