Totti’s Lorne to open its doors on Wednesday
It has taken six months, but Sydney’s favourite pasta restaurant has made its long trek to the Victorian Surf Coast, where it will open its doors this month.
Totti’s will open at the Lorne Hotel, bringing with it its signature dishes as well as a new potential cult dish to challenge its ballooning flatbread.
“It’s a whole King George Whiting done as a schnitzel,” Merivale executive chef, Mike Eggert 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.”
The Merivale Group’s first Victorian venue is according to Eggert the ‘best iteration of Totti’s to date’.
The 200-seat venue will be overseen by Surf Coast chef Matt Germanchis (ex-Captain Moonlite).
“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,” Germanchis 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.”
Merivale Group owner Justin Hemmes will be in town for the opening.
“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.
Hemmes will be joined by sister Bettina and several Merivale staff from Sydney to ensure everything runs smoothly in the opening weeks.
“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,” Eggert told The Herald Sun.
The menu will include classic such as antipasti, pastas including pappardelle lamb ragu and ziti prawn alla vodka and tiramisu, as well as new dishes including Apollo Bay caught crayfish, smoked albacore tuna, snapper crudo and a wood-grilled lamb ‘Barnsley chop’.
Totti’s Lorne will accept bookings from 9am on Wednesday 8 March and will open for lunch on Saturday 11 March.
Jonathan Jackson - 7-3-23
