Cecconi’s is in the heart of Melbourne’s best culinary hotspot, Flinders Lane and is perfect for everything from business lunches to intimate, classy dinners.
Head chef Daniel Kranjcic grew up in the beautiful Yarra Valley in Victoria. He began his career on the Gold Coast with a four-year apprenticeship at the Royal Pines Resort, before moving to Canada where he worked for a year in the fine dining restaurant at “Chateau Whistler”.
Returning to Melbourne in 2007, Kranjcic took on the head chef role at Jamie Oliver’s “Fifteen” restaurant, a position that he held for two years.
Kranjcic heads up Cecconi’s kitchen with a talented team of creative chefs, who all focus on featuring the highest quality seasonal produce in delicious, modern Italian food.
When asked about his favourite ingredient to cook with Kranjcic simply says, “passion”, which is truly evident in every dish served up through the meticulous presentation and perfectly balanced flavours.
“We pride ourselves in sourcing locally where possible; our Lorne farm brings back seasonal vegetables and herbs on a regular basis,” says Kranjcic.
“If we can’t find ingredients locally we will source them from Italy, however, local artisan producers increasingly seem to rival their home country inspirations.
“We pride ourselves on our style, quality, consistency, authenticity and passion and we feel that is our point of difference from other Italian restaurants in Melbourne.”
Cecconi’s owners Maria Bortolotto and her husband Don take the compost from the restaurant each weekend to their farm in Lorne, home to a large vegetable patch, orchard and herb garden. They utilise the compost on the property and increasingly bringing the farm fresh produce back to Cecconi’s for the chefs to use as ingredients.
The judges found that Cecconi’s “concepts and operations adopted are practical, efficient, economical and sustainable. The company has demonstrated leadership and innovation that has the potential to be adopted throughout the local service industries. It is truly a transformational approach to restaurant operation and reinforces the closed loop approach.”
Kranjcic says his signature dishes are the Seafood Linguine, Prawn risotto, Scallops and Cotteletta, twice cooked duck and brisket, all of which are crowd favourites. Although the most popular dishes that people order from the menu are the Seafood Linguine, Prawn risotto, Scallops and Cotteletta.
61 Flinders Lane, Melbourne
(03) 8663 0500