12 August, 2024

Melbourne Airport precinct welcomes Boccata Restaurant & Bar to Novotel & ibis Styles

Edited by Travel Weekly

Melbourne Airport precinct has welcomed its newest dining establishment with the launch of Boccata Restaurant & Bar, which means ‘a mouthful of food’, and celebrates Melbourne’s migrant heritage and rich Italian food culture.

Chef Rosy Scatigna, of Hotel Morris Sydney, helped create the menu while executive chef Christian Corpez is on the pans and F&B director Dylan Wisnesky is on the floor.

Having developed a strong passion for cooking growing up in Puglia, Scatigna initially trained as a lawyer before discovering her calling as a chef. After attending ALMA, one of Italy’s most prestigious cooking schools, she went on to hone her skills in a number of Michelin-starred restaurants throughout Europe including Lume in Milan, and The Hand & Flowers in England as well as at Aria, Shellhouse and most recently Hotel Morris in Sydney.

Taking on a multi-faceted role in the Boccata menu development, Rosy’s strong Italian roots are reflected in the modern trattoria style menu which features Italian flavour classics such as garlic, chilli, fresh herbs, citrus and the highest quality olive oil. Boccata is set within the airport precinct at the new Novotel & ibis Styles Melbourne Airport.

Chef Christian Corpez with F&B director Dylan Wisnesky.

“The inspiration for the Boccata menu comes from my own family’s Italian roots and the stories of Melbourne’s Italian immigrant community. When we set out to create this menu, we wanted to honour those cherished memories while celebrating the incredible produce from Victoria’s local farmers,” she said.

“Each dish is a tribute to the past and a nod to the vibrant food culture that surrounds us, blending time-honoured Italian recipes with the best ingredients this region has to offer.”

Corpez, meanwhile, earnt his culinary stripes at some of Victoria’s best restaurants including Estelle Bistro, Lakehouse Daylesford and Miss Mi. He has been integral in ensuring the Boccata menu appeals to diners of all ages and hotel guests who are often after a familiar blend of comfort and quality.

With Dylan Wisnesky bringing it all together on the floor, a wine list featuring Italian and Victorian varietals and a relaxed bar experience, the team have created an experience and menu that will see people travelling to the restaurant, even without having a flight to catch.

Menu highlights include deep-fried lasagna with paprika mayo; Trofie pasta with garlic and chilli prawns; pizza with stracciatella, ricotta, pesto and pistachio; fior di latte soft serve with olive oil and Murray salt.

Interior design features, plus edible garden

Complementing the food and wine, the interiors at Boccata are designed to embrace a classic Italian design with a modern twist. Warm timber tones and classic Italian patterns create an intimate yet warm venue enhanced by modern European furniture and soft banquette seating. Aircraft inspired pendant lights adorn the roof and large domed windows provide views of the sky above while the large open kitchen and pizza oven heightens the theatrical culinary experience

And with a focus on sustainability, the team enjoys access to a range of fresh produce from the onsite edible garden thanks to a Greenspace ‘Microfarm Full Service’.

This smart mobile vertical farming cabinet conveniently houses herbs, salads and natives which the kitchen staff can easily access ethically grown, unboxed live produce.

Feature image: Deep fried lasagne, Anchovies, Calamari & school prawn fritto, prosciutto di parma & Burrata at Boccata Restaurant & Bar at the new Novotel & ibis Styles Melbourne Airport.

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Boccata Restaurant & Bar. melbourne airport