Herald Sun

“Chef's Guide to Heidelberg”

by Ryan Short

When I want to be a little fancy

"This produce-driven, Italian-style cucina is where I take my family for a good meal out.

I love this style as it reminds me of a gippsland restaurant I trained at when I started my career.

Most things are made in-house and you can tell with the flavour.

I love the seasonal mushrooms on polenta with garlic and capers or a slow-cooked pork belly with cimi di rapa, borlotti beans and salsa verde."

Herald Sun, “Chef's Guide to Heidelberg” | November 7th, 2023