Latest news with #ConferreGroup
The Age
04-08-2025
- Business
- The Age
Its sibling is unmistakably Melbourne, but does Harriot have the same pulling power?
Previous SlideNext Slide Is there a more Melbourne restaurant than Tipo 00? Others certainly are deserving of the title, but as an example of what we do best, it's hard to argue that Andreas Papadakis' 11-year old flagship isn't a contender for the prize. Its vintage shopfront location on Little Bourke Street is unmistakably Melbourne. Its menu of gorgeous pastas and small plates eloquently reference our city's Italian heritage. Even the style of service – friendly, efficient, no-nonsense – has a distinctly Melbourne vibe. The same cannot be said for Harriot, the newest restaurant from Conferre Group, which owns Tipo along with Osteria Ilaria, Figlia and Grana – all restaurants with a strongly Italian identity. Take Harriot's setting – a new fit-out in the bottom of 555 Collins Street, the 35-storey office tower on the corner of King Street. Step through the door into the orangey-beige room, and the lo-fi luxe of the space is soothing but placeless. (It shows its sexier side at night when the room gets its glow on.)
Sydney Morning Herald
04-08-2025
- Business
- Sydney Morning Herald
Its sibling is unmistakably Melbourne, but does Harriot have the same pulling power?
Previous SlideNext Slide Is there a more Melbourne restaurant than Tipo 00? Others certainly are deserving of the title, but as an example of what we do best, it's hard to argue that Andreas Papadakis' 11-year old flagship isn't a contender for the prize. Its vintage shopfront location on Little Bourke Street is unmistakably Melbourne. Its menu of gorgeous pastas and small plates eloquently reference our city's Italian heritage. Even the style of service – friendly, efficient, no-nonsense – has a distinctly Melbourne vibe. The same cannot be said for Harriot, the newest restaurant from Conferre Group, which owns Tipo along with Osteria Ilaria, Figlia and Grana – all restaurants with a strongly Italian identity. Take Harriot's setting – a new fit-out in the bottom of 555 Collins Street, the 35-storey office tower on the corner of King Street. Step through the door into the orangey-beige room, and the lo-fi luxe of the space is soothing but placeless. (It shows its sexier side at night when the room gets its glow on.)
The Age
30-06-2025
- Entertainment
- The Age
What to expect at Melbourne's latest European bistro by the Tipo 00 crew
Previous SlideNext Slide European$$$$ Harriot, the Conferre Group (Tipo 00, Osteria Ilaria, Figlia and Grana)'s fifth venue, is its first not to identify as Italian. Its identity is broadly European, fusing the best parts of the team's favourite wine bars and neo-bistros in London, France, Italy and Spain – venues that marry classical cooking with modern flourishes while exuding an effortless cool. Chef James Kelly (Embla)'s offering will look slightly different every week, but stars of his opening menu include a rye tartlet filled with fermented porcini mayonnaise and bluefin tuna; and lamb sweetbreads, cooked sous vide in brown butter and finished in a grenobloise-like sauce with the addition of finger lime. Pig's-head terrine is the tip of the iceberg in Kelly's commitment to whole-animal butchery, one of many uses for the McIvor Farm pigs he sources. Dark-crusted sourdough baked in the wood-burning oven, and two types of house-made pasta are anchor items. You might also find gnocchi in swirls of cavolo-nero puree and comte cream with a generous shaving of black truffle, and spanner-crab ravioli with a bisque that uses fermented pumpkin in place of tomato.
Sydney Morning Herald
30-06-2025
- Entertainment
- Sydney Morning Herald
What to expect at Melbourne's latest European bistro by the Tipo 00 crew
Previous SlideNext Slide European$$$$ Harriot, the Conferre Group (Tipo 00, Osteria Ilaria, Figlia and Grana)'s fifth venue, is its first not to identify as Italian. Its identity is broadly European, fusing the best parts of the team's favourite wine bars and neo-bistros in London, France, Italy and Spain – venues that marry classical cooking with modern flourishes while exuding an effortless cool. Chef James Kelly (Embla)'s offering will look slightly different every week, but stars of his opening menu include a rye tartlet filled with fermented porcini mayonnaise and bluefin tuna; and lamb sweetbreads, cooked sous vide in brown butter and finished in a grenobloise-like sauce with the addition of finger lime. Pig's-head terrine is the tip of the iceberg in Kelly's commitment to whole-animal butchery, one of many uses for the McIvor Farm pigs he sources. Dark-crusted sourdough baked in the wood-burning oven, and two types of house-made pasta are anchor items. You might also find gnocchi in swirls of cavolo-nero puree and comte cream with a generous shaving of black truffle, and spanner-crab ravioli with a bisque that uses fermented pumpkin in place of tomato.
