Tuesday 20th March 2018

6:00 pm $123

7 courses: starter 5 historic pastas and dessert

with matching Elgee Park  Baillieu and Italian wines

 Back roads of Italy matched with Mornington peninsula’s and Italy’s great wines



Tuesday 20th March 2018


CAPPONE MAGRO – Ligurian seafood salad herb dressing frisella bread

 2012 Elgee Park Cuvee “method Champenoise”46months on Lees

Salatin DOC Prosecco Veneto


SCIALATELLI- Amalfi short pasta. Prawn vongole mussel vermentino garlic chilli

2015 Elgee park Chardonnay

2016 Terzini Pecorino Abruzzo


POTATO  LEMON & MINT CULURGIONES –  Sardinian ravioli broccoli almonds “colatura di Alici”

 2015 Baillieu Pinot Gris

2015 Palladino DOCG Gavi Piemonte


PIZZOCHERI – Lombardian buckwheat pasta. Taleggio savoy cabbage potato nut brown sage butter

2015Baillieu Rose

2016 Menhir Salento “Movimenti’ Rosato Puglia


VINCISGRASSI LASAGNALasagna of the Marche region

2015 Baillieu Shiraz

2015 Querceto di Castellina DOCG Chianti Classico Tuscana


 ARSO MACCHERONI CACIO E PEPE – Pugliese burnt grain short pasta. Pecorino pepper

 2011 Elgee Park Pinot Noir

 2015 Begali Ripasso Puglia


TARTUFO – Calabrian chocolate hazelnut ice cream cake vecchio amaro del cappo-

 Salatin “Piera Dolza

Buon Appetito.

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Melbourne’s Yak Italian Kitchen & Bar to rebrand as Lello Pasta Bar

Melbourne’s Yak Italian Kitchen & Bar to rebrand as Lello Pasta Bar

Yak Italian Kitchen & Bar on Flinders Lane has rebranded and revamped itself as Lello Pasta Bar. The new look venue is set to open at the end of the month

Celebrating Italy’s regional cuisine with a focus on handmade pasta, the venue takes its name from co-owner and head chef Leo Gelsomino, (Lello being his childhood nickname).

The new menu features culurgiones filled with potato, mint and pecorino, and served with broad bean pesto and roasted almonds; tagliolini served with braised Gippsland rabbit, Ligurian olives, pancetta, white wine and thyme; and baked paccheri with ricotta and cardoon.

Gelsomino says, “We make fresh pasta daily from sprouted, germinated flour giving it a lower gluten content and higher nutritional profile, for a light and authentic taste.

“I have my own custom-made pasta extruder made in Italy, which I used to develop our signature durum wheat flour dough.”

The drinks list includes such aperitivos as the Milano-Torino with Campari, Cinzano Rosso vermouth and grapefruit bitters; and the Bellini with Salatin Procecco and peach puree.

And wine includes both Australian and Italian varities, such as Yarra Valley’s Dominque Portet sauvignon blanc, Eden Valley’s Mesh reisling, Sardinia’s Tyros vermenito, Tuscany’s Maestro Janni Rosso di Montalchino, and Maclaren Vale’s Down The Rabbit Hole shiraz.

Lello Pasta Bar opens Thursday September 28. For further information, please visit


Lello Pasta Bar