Church St Enoteca’s a la carte menu is uniformly excellent thanks to the efforts of executive chef Thiago Miranda, whose pursuit of the best seasonal produce that Melbourne has to offer ensures each dish is a fantastic example of modern Italian cuisine, and that what is on offer is liable to change according to what the kitchen happens to forage. Grab a salumi board with rosemary grissini and pickles for a good introduction to the peerless flavours the rest of your meal is likely to present.

Entrees at Church St Enoteca like the rabbit agnolotti with nduja and sage and the house-smoked trout with horseradish, watercress and pickled vegetables provide a medley of bold flavours before indulgent mains such as the Aylesbury duck breast with duck leg tortellini, celeriac, cavolo nero and cured yolk or the succulent Berkshire pork belly with smoked pork tenderloin, raisins, and cauliflower showcase the expertise of this restaurant’s skilled chefs. The winelist at Church St Enoteca in Melbourne’s Richmond is as superlative as its food – don’t forget to book a spot at the restaurant’s Church Street premises in advance to secure a table.