Totti's opens at Lorne Hotel - Surf Coast Times

SYDNEY hospitality giant Merivale is opening its first-ever Victorian venue tomorrow (Saturday, March 11) — at the Lorne Hotel.

The 150-year-old pub will mark the fifth outpost of Italian eatery Totti’s, after four successful openings in Sydney.

At the helm of Totti’s Lorne is Surf Coast local and executive chef Matt Germanchis, supported by the expertise of Merivale’s executive chef and creator of Totti’s Mike Eggert.

Germanchis’ impressive resume includes working in some of Melbourne’s most prestigious kitchens, including Pei Modern, Movida, The Press Club and Pandora.

In 2016, Germanchis moved to the Surf Coast to open his seafood-centric diner Captain Moonlite and its offshoot, Fish by Moonlite in Anglesea.

Eggert said Merivale was thrilled to be leaning on Germanchis’ local knowledge to get Totti’s Lorne up and running.

“We’ve crafted a menu that combines Matt’s expertise in local seafood with classic Totti’s dishes allowing you to pick and choose depending on your mood – whether that’s a bite to eat after a day at the beach alongside a glass of local wine or a selection of dishes for a long afternoon with friends and family.”

Ziti, scallop alla vodka & Campanelle, milk-braised pork & chilli. Photo: STEVE WOODBURN

The Totti’s Lorne menu makes the most of fresh local seafood, serving everything from whole crumbed king george whiting, to smoked albacore tuna or snapper crudo to marinated Apollo Bay octopus, complemented by local wines.

The menu at Totti’s will combines new local seafood-centric dishes alongside Totti’s classic dishes, including antipasti and their famous bread.

On the dessert menu, Germanchis will bring his famous gelato recipe to the Lorne Hotel, alongside some of Totti’s favorites including tiramisu, banana splits, chocolate torte, and their popular classic affogato.

Germanchis said the venue had already been overwhelmed by the local support are looking forward to putting the region’s best produce on display.

“Mike and I have been working really closely together over the past couple month and we’re really excited for some dishes coming down,” he said.

“For me it’s re-engaging all those regional suppliers that I used to use at Captain Moonlight.

“We’re very fortunate that Totti’s menu and cuisine covers a lot of those suppliers.”

Mike Eggert and Matt Germanchis outside Totti’s Lorne. INSET: Matt Germanchis outside the Lorne Hotel, Photos: HUGH DAVISON

Suppliers include Mt Moriac Olive, Kinsfolk Farm, Farm My School on the Bellarine, Adventura Fresh Fish and more.

The restaurant’s interior was designed by the Merivale creative team including Kelvin Ho from Akin Creative, working alongside Merivale interior designer Amanda Talbot and Merivale owner’s Justin Hemmes and Bettina Hemmes.

“We were inspired by the warmth and eclecticism of the local architecture and have looked to create a place that is a nod to the ’70s but with a distinctive Totti’s outlook…think Totti’s on holiday,” Ho said.

Online bookings are available now at Totti’s Lorne – head to the website at merivale.com/venues/tottis-lorne