At Impasto, we believe eating isn't just about sustenance—it's about connection. In Italy, meals stretch for hours, with conversation flowing as freely as the wine. This "slow dining" philosophy starkly contrasts with our rushed modern lives.
This spirit lives in our dining room nightly. Families linger over shared plates of handmade pasta, and dining couples savour each bite of tiramisu, extending their evening. Our staff never rushes you—your table is yours for as long as you wish.
Next time you visit, we invite you to embrace this unhurried approach. Put away your phone, engage with your companions, and let the rhythm of Italian dining transport you.
The secret to authentic Italian cuisine isn't complicated recipes—it is exceptional ingredients. At Impasto, we honour this tradition by partnering with local farmers and artisans to bring you the best in local produce.
Every Thursday at dawn, you'll find our sous chef at the farmers' market, selecting the ripest tomatoes for our signature pomodoro and the freshest basil for our pesto. Our mozzarella comes from a small dairy outside the city, delivered twice weekly.
As Melbourne's landscape transforms, we at IMPASTO are delighted to unveil our new autumn menu.
Drawing inspiration from the seasonal treasures of Victoria's farms and the timeless culinary traditions of the Mediterranean, our kitchen has crafted dishes that embrace the warmth and comfort of autumn.
Golden-fried risotto balls filled with roasted Otway pumpkin, brown butter, and crispy sage are served with a delicate thyme aioli.
House-made sourdough topped with sautéed wild mushrooms, garlic confit, truffle mascarpone, and fresh thyme.
House-made chestnut pappardelle tossed with slow-cooked Gippsland lamb shoulder ragu, infused with rosemary.
Carnaroli rice cooked with Victorian porcini mushrooms, black truffle, and finished with cultured butter and Parmigiano-Reggiano.
Sustainably sourced barramundi with a Jerusalem artichoke puree, roasted baby beetroots, and a light prosecco and saffron broth.
Light ricotta doughnuts filled with cinnamon-spiced pear compote, dusted with cardamom sugar, and served with vanilla bean gelato.
Warm shortcrust pastry filled with Yarra Valley figs and toasted hazelnuts, served with honey-scented mascarpone cream.
