Ph: 03 9112 8962

436-438 High Street
Prahran, 3181 VIC
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Opening Hours

SUN closed
MON closed
TUE 5:30pm - 11:00pm
WED 5:30pm - 11:00pm
THU 5:30pm - 11:00pm
FRI 12:00pm - 11:00pm
SAT 12:00pm - 11:00pm

The Details

  • Italian
Need to Know
  • Set Menu
  • Great for Dates
  • Lunch
  • Dinner
  • Dessert
  • Late Night

A bar with drop pendant lights and people cleaning up around.

The Verdict

There's been plenty of anticipation for this one, Osteria Renata and its all-green facade opened up on High Street Prahran just last week. The all-new venture from South Melbourne's famed Park Street Pasta & Wine may seem small in stature, but its light-filled and open-planned space is the perfect accompaniment for the modern Italian-centric dishes. The entire venue exudes Euro, from the frilled canopy sheltering the storefront to the art deco-style fittings with drop drown pendant lights across the bar and curved edgings along the shelves. 

The menu has been developed in partnership by owners Alex Ghaddab and Angus Cadden and features an extensive range of antipasti, pasta, and main plates. Gus who has taken on the role of head chef has built his own pasta lab at the rear of the diner where pasta is hand-made and cut for the day's service. 

The starter plates are absolutely mandatory here, from the smokey and spicey the skewered barbecued octopus with nduja to the Jerusalem artichokes, which come grilled with capacollo and goats curd; a salty and creamy sensation decoratively arranged across the plate. As you'd expect, the pasta here is perfectly executed. Options vary from the more traditional tagliatelle with a slow-cooked pork ragu to the incredible visual squid ink Mezzemaniche with cuttlefish and bottarga. 

It wouldn't be a true Osteria without a reliable wine list and Renata's cellar and bar are lined with several bottles from the vineyard-rich regions of Italy alongside quality local drops. Take your pick from a classic Nebbiolo from Piedmont to a modern orange skin contact Pinot Gris from the Yarra Valley. 

Image credit: Parker Blain (supplied)