Taking plant-based Italian food to a new level, head to Funghi e Tartufo on Hardware Lane in Melbourne’s CBD to expand your vegan food horizons along with organic and natural wine options. Nestled in a converted 19th-century warehouse, this hidden gem boasts white tablecloths, wine barrels and a vinyl-wrapped bar, along with plenty of alfresco seating for balmy days when people-watching takes centre stage.
Whoever said to eat plant-based and earth-friendly food you need to renounce the delicacies of traditional Italian cuisine has never been to this joint.
Mixologist, Ambra Farina, recommends sampling the Piccantino Sour cocktail next time you pull up to the bar:
This drink is a creative, spicy twist on the classic sour, offering a thrilling balance of heat, citrus and sweetness – while remaining entirely plant-based.
Crafted with rum, Cointreau and fresh lime juice, the Piccantino Sour features a velvety, frothy texture from the aquafaba (chickpea liquid), providing a smooth, unique alternative to the traditional egg white used in classic sours.
"The inclusion of chilli flakes introduces a bold, spicy kick that tingles on the palate, while orange bitters and a dash of salt add depth and complexity, with a subtle savoury finish that elevates the overall experience,” Ambra explains.
The cocktail’s name comes from the Italian word ‘piccante’ meaning hot and was inspired by a comment from one of the restaurant’s chilli-loving customers who jokingly said: "I’d even put chilli in my cocktail!”
Try this cocktail on a Friday afternoon to relax after a long and stressful work week. Alternatively, you could take the party home and concoct the perfect drink to usher in the weekend.
Don’t forget to check out our Cocktail of the Week series, where each Friday we highlight a cheeky creation to tantalise tastebuds and set the tone for good times.
