Thank you @omptymedia & @Vivaldikitchen for the invite!
Vivaldi Kitchen is breathing new life into Matraville’s food scene, offering authentic Italian food that seriously satisfies.
The space is very open at Vivaldi which I found rather inviting. It has a bit of a rustic and homely vibe, complete with ornaments and reminders of Italy.
Children’s drawings of their favourite Vivaldi pizzas were proudly on display – a big nod towards the importance of family.
The wood-fire pizza oven doubles as a heater, a great way to keep everyone warm and toasty – and well fed!
Essentially, Vivaldi want to make their patrons feel as if they are walking into an Italian home.
Our shared entree was a wooden board filled with traditional antipasto. I immediately admired the generous serving size!
Vivaldi’s selection of cold meats were amazing! There were four varieties and each were delicious. I particularly enjoyed the mortadella as it had speckles of peppercorn throughout each cut. I found this extra seasoning paired well with other components of the platter.
Two kinds of cheese also came on the platter. A mild and firm polvorone and a soft mozzarella.
The polvorone was fantastic to pair with other pieces of the platter, especially the prosciutto which cuts through the polvorone with its saltiness.
I loved simply spreading the mozzarella on Vivaldi’s house-made bread and let its creamy goodness do the talking.
In fact, Vivaldi’s bread deserves a special mention. It was smoky and slightly crusty, with some olive oil drizzled over each slice. We absolutely loved it!
One final standout on the platter was the fried sardine – it was juicy and packed full of salty flavour. Delicious!
We couldn’t look past Vivaldi’s garlic pizza as a follow on from the antipasto platter. A bottle of house-made chilli oil accompanied it which we happily and liberally applied to the pizza.
I loved how light and fluffy Vivaldi’s pizza base was! It didn’t make us lethargic afterwards, either. It’s clear they take their pizza game seriously at Vivaldi.
The pizza’s garlic flavour was just right – enough to notice and appreciate, but not enough to overpower. Vivaldi use freshly chopped garlic, another nod to their focus on fresh produce.
Finally – the chilli oil sauce. Vivaldi have an amazing olive oil! I could taste a bit of citrus in that rich oil’s finish that worked nicely with the heat from the chilli. There was a slight kick, though I think Vivaldi could turn the heat up a little more by letting the chilli oil rest for longer once made.
Our next course was Vivaldi’s Porchetta which came thinly sliced instead of thick cut. The pork is slow roasted for 3 hours which was key for its tenderness.
It’s decadent crackling provided a nice crunchy texture that paired well with the soft and juicy pork.
Another crunch could be found in Vivaldi’s potato slices, a fantastic accompaniment to the pork. I found them beautifully buttery and well seasoned with salt.
Vivaldi’s ricotta cake is made with a secret family recipe and it is to die for!
It was perfectly balanced between sweet and savoury and I enjoyed it’s soft, slightly spongey texture. It’s biscuit base lent a little crunch to each bite. The raspberry coulis complimented the cake, it’s tart smack cut through the sweetness.
Something special comes with Vivaldi’s ricotta cake – a shot of amaretto! It’s sweet almond flavour worked wonderfully after a mouthful of cake.
It was so delicious, neither of us wanted to share!
Vivaldi Kitchen have bought something special to Matraville. We felt right at home surrounded by comforting food and great company!
Written by Lachlan Munnings (@mister_eats)