Tippy-Tay will open its doors this month, bringing a taste of Europe to Melbourne's Garden State Hotel.
The venue will revolve around all things Italian, with head chef Dylan Evans working alongside Sand Hill Road executive chef Ashly Hickson to create a menu that pays tribute to the Italian classics.
Evans said he wanted to create shareable dishes for people to enjoy everything good about Italian food - the drama, the mess and the fun. Guests can share dishes like cacio e pepe arancini, or pork cotoletta with Tuscan slaw and mustard sauce and a 600g Bistecca alla Fiorentina.
Tableside drinks will be a key part of the experience, with staff rolling around an airline trolley brimming with Italian digestifs and Tippy-Tay's own limoncello with Unico Zelo.
The bar will be serving up all the classics, including margaritas and Negroni's, plus in-house drinks such as the Roman Holiday and Passionfruit Therapy.
Sommelier Matt Skinner created a wine list centred on Italian and Australian winemakers, paying particular attention to local wineries using Italian grape varietals, such as Sauvignon Blanc from Marlborough, Chardonnay from the Yarra Valley or Shiraz from McLaren Vale.