Melbourne’s Collingwood has embraced a new culinary addition in the form of the three-storey, Mediterranean-inspired restaurant and bar Orlo.
Located in the historic Dyason Cordial Factory on Oxford Street, the venue hosts a ground-floor dining room, enclosed courtyard, private dining mezzanine, and basement bar named Cordial Club.
Orlo is the latest venue from restaurateur James Klapanis of Eastern Grace Group (St. Cloud Eating House, Young’s Wine Rooms) who is also joined by Matteo Tine as executive chef and creative director after time spent across venues such as Grossi Florentino, Bar Carolina, Tetto di Carolina, and Pixie.
Tine is sending a nod to his Sicilian heritage and Australian upbringing for the menu at Orlo, with the menu telling a story of the flavours and ingredients that have influenced his culinary career so far.
“My mentor, Guy Grossi, who is basically my second father, told me that everything on the plate has to tell a story and have a reason for being on the plate,” says Tine.
“This is what creates the connection to the customer. People want a story; they want to know why the chef has put this or that on the plate. And I really want people to hear and enjoy my story.”
Dishes on the debut menu include Southern rock lobster scotch egg; char sui-style Sommerlad chicken with fermented chilli; baked conchiglie; swordfish spiedini with orange and miso; and Piementòn lamb ribs with fermented honey toum.
Joe Jones of Romeo Lane and Purple Pit has consulted on the cocktail list at Orlo which has a combination of signature and classic options featuring seasonal cordials as a nod to the building’s history.
Cocktails on the menu include the Little Star with orange and saffron cordial and sparkling wine; a gimlet with gin, apple, and champagne cordial; and the American Acido with house aperitif, vermouth, and sour beer.
Orlo is open daily from 12pm until late at 44 Oxford Street, Collingwood, Victoria.
