Totti’s Lorne opens on Surf Coast in March

Summer has been and gone but things are heating up in Lorne with the opening of Sydney’s favourite pasta palace.

Totti's Lorne is opening its doors this Saturday. Merival executive chef Mike Eggert and Lorne Hotel executive chef Matt Germanchis.

Forget Totti’s ballooning flatbread, there’s another contender for cult dish.

“It’s a whole King George Whiting done as a schnitzel,” Mike Eggert, Merivale executive chef, told Kitchen Confidential.

“It’s an instant classic — and pretty amazing spectacle when it comes to the table. It’s like eating a fish burger; the immaculate golden crumb, juicy and salty fish flesh.”

After six months, the hotly-anticipated Totti’s is finally opening at the Lorne Hotel this Saturday.

Merivale Group’s first Victorian venue, and interstate Totti’s outpost, is according to Eggert the ‘best iteration of Totti’s to date’.

Totti’s famous flatbread will soon make its Victorian debut.

Pastas will be a feature of Totti’s Lorne’s menu

Totti’s Lorne is also the largest undertaking by Surf Coast chef Matt Germanchis (ex-Captain Moonlite); who will oversee the 200-seater restaurant as well as the hotel bistro.

“Without a doubt it’ll be challenging but for me it’s super exciting. I see this as another chapter of what I’m doing in the landscape of food,” he said.

“Merivale has been a massive supporter of my creativity and they listen to what I have to say: we share similar values and it’s a great working environment.”

Group owner Justin Hemmes will also be in town this week — and won’t be afraid to get his hands dirty placing the final touches on the restaurant.

“He’ll be climbing ladders, putting in screws, setting every single light fixture, table and chair — he’s the most hands-on, awe-inspiring person, and I’m not just saying that. He’s unbelievable,” Eggert said.

Seafood will also have a large presence, thanks to Surf Coast chef Matt Germanchis.

Hemmes sister, Bettina, will also join the influx of Sydney Merivale staff flying down to help during the opening weeks.

Totti’s fast became a Sydney restaurant favourite for its modern takes on Italian classics, something Eggert told the Herald Sun would not change in Lorne.

“There’ll be no broken hearts, we’ll be bringing all of the Totti’s classics as there’ll be riots if we left something off the menu,” he said.

Totti’s trademark antipasti, pastas such as pappardelle lamb ragu and ziti prawn alla vodka and tiramisu will play alongside new favourites including the Apollo Bay caught crayfish, smoked albacore tuna, snapper crudo and a wood-grilled lamb ‘Barnsley chop’.

Bookings for Totti’s Lorne will be taken from Wednesday 9am, with the restaurant open from noon Saturday.

merivale.com/venues/tottis-lorne