Mothers Day Gift Voucher

Vivace Restaurant

Mothers Day Gift Voucher

The perfect Mothers Day Gift idea is a Vivace Restaurant Mothers Day Gift Voucher.

Contact Vivace Restaurant Brighton Melbourne today to purchase your Mothers Day Gift Voucher today!

Vivace Restaurant is Brighton Bayside premier restaurant. Located in the heart of Bay Street, Brighton Melbourne Victoria.

Vivace Restaurant offers diners an impressive setting in warm ambient surrounds where you can enjoy our supreme menu offering the best local produce including fresh seafood, house made pasta and premium choice meats. Vivace Restaurant is the perfect venue to treat your mother this Mothers Day.

Vivace Restaurant

Open for Dinner

ANZAC DAY

Wednesday, 25th April 2012

Mothers Day at Vivace Restaurant

Vivace Restaurant open for

Lunch & Dinner

Mothers Day

Sunday 13th May 2012

Mothers Day Menu

2 Courses $65 pp / 3 Courses $80 pp

Starters

OYSTERS (6) SHUCKED TO ORDER

Citrus, shallot & Champagne *

DUCK, PORK & PRUNE TERRINE

House preserved cherries, pate, crostini *

ZUCCHINI, LEEK & GOATS CHEESE CROQUETTES

Beetroot, watercress, walnuts, saba dressing (v)

ROASTED WILD CAUGHT CANADIAN SEA SCALLOPS

Cauliflower, pancetta, caper & raisins *

PEPPER & JUNIPER CRUSTED BEEF CARPACCIO

Grilled pear, celery, witlof, Roquefort *

TASTING PLATE FOR TWO OR MORE

Spanish style stuffed mussels, braised calamari croquette, iced Oyster,

Salmon tart, Italian ham, olives, grissini

Main Course

ORGANIC YOUNG PIG BELLY

Braised cabbage, fennel, mustard apples *

CHAR GRILLED EYE OF ANGUS RUMP

Potato fondant, creamed spinach, red wine sauce *

RISOTTO OF SLOW COOKED LAMB SHOULDER

Confit tomatoes, olives, Persian fetta *

RISOTTO OF WESTERN AUSTRALIAN SPANNER CRAB

Spinach, saffron, herbed mascarpone, tomato *

PAN FRIED BARRAMUNDI FILLET

Nicoise style salad, tapenade dressing *

CRISPY SLOW ROASTED CORN FED CHICKEN BREAST

Potato & cabbage col canon, roasted shallots, herb sauce *

VEGETARIAN PASTA OR RISOTTO AVAILABLE UPON REQUEST

(V) – Vegetarian (*) – Gluten free

Dessert

RASPBERRY & WHITE CHOCOLATE SOUFFLE

Dark chocolate semi freddo *

BAKED BLACK GENOA FIGS

Warm Madeira cake, fig leaf bavois, Monte Negro granita, crystallized violet *

WARM SOFT CENTRED CHOCOLATE MI QUI PUDDING

Toasted coconut sorbet

PEAR & CARAMEL TART

Pior William gelato, candied liqueur

INDULGENCE PLATE FOR TWO OR MORE

Chocolate pudding, Vanilla & Kahlua custard w burnt sauce,

Lemon verbena tart, mascarpone cream

SELECTION OF IMPORTED & LOCAL CHEESE

All accompanied with fresh fruit, muscatels, quince, lavosh

Mothers Day Lunch at Vivace Restaurant

Sunday, 13th May 2012

The best way to spoil Mum on Mothers Day is at Vivace!

Mothers Day Lunch Menu

2 Courses $65 per person  /  3 Courses $80 per person

Starters

OYSTERS (6) SHUCKED TO ORDER

Citrus, Shallot & Champagne *

DUCK, PORK & PRUNE TERRINE

House preserved cherries, pate, crostini *

ZUCCHINI LEEK & GOAT’S CHEESE CROQUETTES

Beetroot, watercress, walnuts, saba dressing

ROASTED WILD CAUGHT CANADIAN SEA SCALLOPS

Cauliflower, pancetta, caper & raisins *

PEPPER & JUNIPER CRUSTED BEEF CARPACCIO

Grilled pear, celery, witlof, Roquefort *

TASTING PLATE FOR TWO OR MORE

Spanish style stuffed mussels, braised Calamari croquette, iced Oyster, Salmon tart,

Italian ham, olives, grissini

MAIN COURSE

ORGANIC YOUNG PIG BELLY

Braised cabbage, fennel, mustard apples *

CHAR GRILLED EYE OF ANGUS RUMP

Potato fondant, creamed spinach, red wine sauce *

RISOTTO OF SLOW COOKED LAMB SHOULDER

Confit tomatoes, olives, Persian fetta *

RISOTTO OF WESTERN AUSTRALIAN SPANNER CRAB

Spinach, saffron, herbed mascarpone, tomato *

PAN FRIED BARRAMUNDI FILLET

Niscoise style salad, tapenade dressing *

CRISPY SLOW ROASTED CORN FED CHICKEN BREAST

Potato & cabbage col canon, roasted shallots, herb sauce *

VEGETARIAN PASTA OR RISOTTO AVAILABLE UPON REQUEST

(v) Vegetarian (*) Gluten free

DESSERT

RASPBERRY & WHITE CHOCOLATE SOUFFLE

Dark chocolate semi freddo *

BAKED BLACK GENOA FIGS

Warm Madeira cake, Fig leaf bavois, Monte Negro granita, crystallized violet *

WARM SOFT CENTRED CHOCOLATE MI QUI PUDDING

Toasted coconut sorbet

PEAR & CARAMEL TART

Pior William gelato, candied walnuts

AFFOGATO

Honeycomb, vanilla bean ice cream, espresso & orange liqueur *

INDULGENCE PLATE FOR TWO

Chocolate pudding, Vanilla & Kahlua custard w burnt caramel sauce,

Lemon verbena tart, mascarpone cream

SELECTION OF LOCAL & IMPORTED CHEESE

accompanied with fresh fruit, muscatels, quince, lavosh *

Join us at Vivace Brighton for this Showcase Dinner Event – Luigi Sartini Exclusive to Vivace Restaurant

Wednesday, 7th March

Bright n Sandy Food and Wine Festival 2012

Bayside Sister Cities Association

Italian chef, Luigi Sartini is the Head Chef of the Michelin star restaurant ‘Righi’ in the Republic of San Marino (Italy)

Vivace Restaurant will host an Exclusive Showcase Dinner event presented by the Bayside Sister Cities Association as part of the ‘Bright n Sandy Food and Wine Festival 2012′

The term ‘Michelin star’ is a hallmark of fine dining quality and was in fact introduced by the actual Michelin tyre company in France where in 1900 launched its first guide book to encourage road tripping in France. They began anonymously reviewing restaurants by means of a three-star system.

Michelin awards 0-3 stars on the basis of anonymous inspections by reviewers who concentrate on the quality, mastery of technique, personality and consistency of the food as opposed to the decor of the restaurants interior, table settings or service quality.

It may be comparable to the Age Good Food Guide of the World!

Before establishing himself with Ristorante Righi, Chef Sartini worked with a number of well-known and innovative chefs, among them Gualtiro Marchesi, the principal creator of “nouveau Italian cuisine” together with Paul Bocuse of France they were the founders of “Euro-toques” an organisation of European Community Chefs committed to promoting quality and culinary traditions.

Luigi Sartini describes the essence of fine cuisine as “simple, tasty and local”

Don’t miss this rare opportunity to experience world class dining hosted by Master chef Luigi Sartini in this Showcase Dinner Event Exclusive to Vivace Restaurant Brighton presented by the Sister Cities Association for the Bright n Sandy Food n Wine Festival 2012.

Dinner Event Details

Register your interest Now!

Register your interest via our contact page for full details regarding this event

Love is in the air at Vivace Restaurant

Valentines Day 2012

Tuesday, 14th February

Love, Romance, Food ,Wine & Candlelight….

Indulge your senses!

Limited Availability Book Now!

Valentines Day Premium Dinner Special

Any 2 Courses $65 per person

Any 3 Courses $80 per person

Starter

Oysters (6) shucked to order

Citrus, Shallot & Champagne *

Cassalinga style Chicken & Pork Terrine

Candied shallots, bread & butter pickles, radishes, lavosh *

Zucchini, Leek & Goat’s Cheese Croquettes

Beetroot, watercress, Brazil nuts *

Char grilled Local Calamari

Green chilli & almond skordalia, haricot beans, mint & grapefruit salsa *

Pepper & Juniper crusted Beef Carpaccio

Grilled pear, celery, witlof, Roquefort *

Tasting Plate for Two

Salmon tartar, baked Mussels, prawns, seared scallops

Main Course

Organic Young Pig Belly

Braised cabbage, fennel, mustard apples *

Char grilled Eye of Rump

Oven baked canneloni of braised beef, beetroot, creamed parsley, roasted onions, red wine sauce *

Duck Risotto

Whole Fish of the Day for Two

Boned & baked * (limited quantities apply)

Fish Fillet of the Day

(Limited quantities apply)

Crispy slow baked Chicken

parsnip & cabbage col canon, herb sauce *

Vegetarian Pasta or Risotto available upon request

Dessert

Raspberry & White Chocolate Souffle

Pior William Gelato *

Warm soft centred Chocolate ‘Mi Qui’ Pudding

Roasted Almond Gelato

Affogato

Honeycomb, vanilla bean ice cream, espresso & orange liquer *

Dessert Plate for Two

Baked Bombe Alaska, chocolate mousse, fruit fondue

Local & Imported Cheese Plate for Two

Carles Roquefort (sheep’s) – Blue Roquefort, France

Yarra Valley DairyBlack Savourine (Goat;s) Victoria 50gm

Locheilan Wunghnu Camembert style (cow’s) Goulburn Valley Vic

Isle of Mull (cow’s) Aged Hard , Scotland 50gm

Accompanied with fresh fruit, muscatels, quince, lavosh

* Indicates gluten free or can be adjusted to be gluten free

A Valentines Day Romantic Dinner at Vivace Restaurant is the perfect way to celebrate this Valentines Day!

Christmas Gift Voucher, Vivace Restaurant Gift Voucher

Vivace Restaurant Brighton offer beautiful

Gift Voucher Certificates for you to spoil a lucky person with our warm, stylish surrounds, gracious service and exceptional food and wine.

The perfect Christmas Gift Voucher for anyone to enjoy!

If you’re struggling for Christmas Gift voucher with limited time to shop then STOP!

We have the perfect Christmas Gift Voucher Vivace Restaurant Gift Voucher are available for you to purchase with convenience.

A Vivace Restaurant Gift Voucher is the ultimate Christmas Gift Voucher for anyone to enjoy.

Vivace Restaurant is Brighton Bay’s premier restaurant and function venue, located in the heart of Bay Street Brighton.

Our beautiful Gift Vouchers are a great gift idea for anyone for any occasion.

Contact us today to purchase a Vivace Restaurant Gift Voucher, it’s convenient and simple and the lucky person will absolutely Love It!

New Zealand Wine Dinner

Date: Monday, 10th October

Time: 6:30pm for 7:30pm

Cost: $100 pp

Includes: 4 Course Dinner &

Ra Nui Marlborough wines

Bookings Essential

Join Steve Hotchin of ‘Ra Nui’ Marlborough NZ as he walks you through some of his sunny, cheerful whites and luscious reds.

Accompanied by a 4 Course Dinner created by Vivace Executive Chef, Daniel Redhead.

NZ Wine Dinner at Vivace Brighton

A wonderful opportunity for enthusiasts to explore and experience a variety of Ra Nui, Marlborough wines that have been thoughtfully combined with Vivace’s creative fine food.

Group Bookings Welcome!

- Corporate Staff Christmas Party

- Family & Friends Groups Social Gathering

- 4 Private Dining / Function Rooms

- Christmas Luncheon or Dinner

- Small Groups of 10 people

- Capacity for up to 90 guests seated

Christmas at Vivace is truly Magical……

Vivace Restaurant and Functions Brighton is Melbourne Bayside’s premier eatery and function venue.

Conveniently located in the heart of Bay Street’s entertainment precinct and only a stone throw to North Brighton Train Station.

We specialise in corporate staff Christmas party functions and pre Christmas gatherings with family and friends.

Boasting 4 Private dining Rooms, Vivace can cater for small groups of 10 and up to 90 guests seated in our main dining room.

We offer flexible set menu packages that cater for all dietary requirements, budget and wishes.

Contact us today to find out about our packages and how we can cater for your Christmas Party needs.

View our Menu Packages via the links below:

Christmas Luncheon Special

Christmas Dinner Set Menu Options 2011

Feature Article

‘The Man Behind the Menu’

Vivace Restaurant Executive Chef: Daniel Redhead

Daniel Redhead has an intensity that’s so enduring it can be seen in the food he meticulously presents on the plate. It’s hard to imagine that this talented 33 year old’s desire and determination to master the craft of cooking was realised after a year 8 home-economics “disaster”!

Born and raised in Rockhampton, QLD, this highly ambitious individual attributes his success as a professional industry leader and grounded family man to the support of his childhood sweetheart and wife of almost 5 years, whom is expecting their first child due in October.

Other significant role models that have contributed as a positive influence in his life include his parents and close friends, all of which he holds in the highest esteem.

Daniel has a resume as impressive and diverse as the menu that he consistently produces.

The son of a stonemason, Daniel has enjoyed time spent working alongside his father whilst studying at a QLD university. He studied psychology, business marketing strategies and tourism, but it was a “disaster” involving a chocolate mousse he’d made in a year 8 home economics class which subsequently leaked through his school bag whilst traveling home that left an impression on him throughout the years that followed.

Daniel’s inherent determination to perfect and master whatever task he is presented with, coupled with his intrigue in home economics was the beginning of his desire to master the art of creative cooking at the highest degree.

Daniel’s introduction into the restaurant industry began as a teenager, washing dishes at a ‘Sizzler’ franchised Restaurant, he later began as a first year apprentice chef at ‘ISIS Brasserie’ in Brisbane. In 2002, he left his home state of Queensland and headed to the food capital city of Melbourne. Daniel was 25 years old when he was inducted into the kitchen of the iconic multi-hatted restaurant, Jaques Raymond where he was under the instruction of one of the country’s most renown and decorated celebrity chefs.

Other restaurant’s that Daniel was employed with include; Canvas in Hawthorn, Crown’s Cicconi’s Restaurant and Francoise in Toorak. Daniel worked his way up through the ranks with the aspiration to become an Executive Chef. Groomed by world class mentors, Daniel was now equipped with the knowledge and experience necessary to take on the challenging role and responsibility of Head Chef status.

In late 2007, Daniel applied for his first Head Chef position and it was Vivace Restaurant director Chris Favaloro who gave him his first shot at the title as Executive Chef. It didn’t take long for Daniel to prove a great asset for the business, with new and daring dishes rolling out week after week on the Vivace menu, locals were flocking at the door, drawn in by the exciting and tantalizing tastes brought to them by this new, unknown chef who’s talent and flair was obvious and has since been recognised by The Age Good Food Guide who has awarded the restaurant an additional 2 points since he joined the team.

Daniel has one simple motto in work and life, that is, to “be the best you can be” with regard to the challenges, the high’s and low’s of the industry, “all you can do is give your absolute best with everything and anything you do”. The most rewarding thing about being a chef for Daniel is “the day to day challenge, no, one day is ever the same”.

For Daniel, the most challenging thing about the role is “maintaining consistency with the level of customer expectation”. Daniel believes the restaurant industry has evolved significantly since he began working, ” there is so much media focus nowadays, people have greater expectation and knowledge of value for money. It’s difficult, there is more competition and the customer has more options”.

Daniel’s objective for Vivace Restaurant is to “continue to create and push the boundaries, we’ll continue to evolve so that the restaurant will stand the test of time and we’ll ensure that the customer can always rely on our consistency”.

In his spare time Daniel enjoys spending time with family and friends, he also enjoys to watch the odd game of hockey or football.

Daniel is very enthusiastic about music which he often uses as a motivation tool in the kitchen during preparation time. His advice for an aspiring chef is to “work hard and always do your best, keep thinking ahead 5 years from now, what you want to achieve”.

Next time you’re at Vivace enjoying a sumptuous meal, you’ll have some insight into

‘the man behind the menu’!

Article written by Sharee Favaloro, August 2011