As part of the revitalised King and Godfree precinct, Delmonte celebrates warm hospitality and traditional Italian dining ‘Delmonte’ is Italian for ‘from the mountains’; at Carlton's just-opened Delmonte restaurant, the name is a nod to the history, heritage and hospitality of Valli del Pasubio in Italy’s mountainous Veneto region. After all, owner Jamie Valmorbida’s grandfather Carlo was born there. When he moved to Melbourne, Carlo took over the heritage-listed King and Godfree building on Lygon Street in 1955, shaping it into an iconic food destination.
作为King and Godfree街区复兴计划的一部分，Delmonte餐厅以热情的待客之道和传统意式餐饮致敬经典。‘Delmonte’在意大利语中意为‘来自群山’；在卡尔顿新开业的Delmonte餐厅，这个名字是对意大利山区威尼托大区瓦利德尔帕苏比奥（Valli del Pasubio）的历史、遗产与好客传统的致敬。毕竟，店主Jamie Valmorbida的祖父Carlo就出生在那里。Carlo移居墨尔本后，于1955年接手了位于莱昂街（Lygon Street）的King and Godfree建筑（该建筑已被列入遗产名录），将其打造成了一个标志性的美食地标。
Delmonte has just opened its doors inside this very same building, returning to those Italian roots of community, food and wine. The second of three new venues from hospo entrepreneur Valmorbida, this 120-seater (with room for 40 outside) marks the next chapter in the revival of this historic landmark, which earlier saw the opening of Garfield Pizzeria.
Delmonte刚刚在这座建筑内开业，回归了意式餐饮中社区、美食与美酒交融的根源。这是餐饮企业家Valmorbida推出的三家新场所中的第二家，这家拥有120个座位（外加40个户外座位）的餐厅标志着这一历史性地标复兴计划的下一章，此前这里曾开设了Garfield Pizzeria。
Delmonte leans into something slower and more soulful: a neighbourhood Italian restaurant and wine room built around woodfired cooking and exceptional wine. At its heart is a wood oven and grill, setting the tone for a menu that’s grounded in the simplicity of a classic Italian osteria, yet open to a more modern interpretation.
Delmonte致力于营造一种更缓慢、更具灵魂的氛围：这是一家围绕木火烹饪和卓越美酒打造的社区意式餐厅与酒廊。餐厅的核心是一台木烤炉和烤架，奠定了菜单的基调——既扎根于经典意式小酒馆（osteria）的简约，又对现代诠释持开放态度。
“We’ve built the sort of place we'd want to go ourselves,” says owner Valmorbida. “Delmonte is Carlton’s new local. Somewhere you can come in for one drink and end up staying for dinner.”
店主Valmorbida表示：“我们打造的是我们自己想去的那种地方。Delmonte是卡尔顿的新‘本地据点’。你可以进来喝一杯，最后却留下来吃晚饭。”
Leading the kitchen is head chef Diana Desensi from Daphne (ex-Saint George, Julie, Pt Leo Estate), who also worked alongside culinary director Karen Martini. She’s joined by executive chef Mark Glenn (ex-Cumulus Inc., Pialligo Estate, Dinner by Heston). Together, the team is creating food that feels familiar yet refined. The menu pays quiet tribute to the building’s past as one of Melbourne’s most beloved delis, while produce from Donati’s Fine Meats – a local institution recently acquired by Valmorbida – continues that legacy of quality and tradition.
厨房由来自Daphne餐厅（曾任职于Saint George, Julie, Pt Leo Estate）的主厨Diana Desensi领衔，她曾与美食总监Karen Martini共事。行政主厨Mark Glenn（曾任职于Cumulus Inc., Pialligo Estate, Dinner by Heston）也加入团队。两人合作打造出的菜肴既令人感到熟悉，又不失精致。菜单向该建筑作为墨尔本最受喜爱熟食店（delis）之一的过去致以低调的敬意，而来自Donati’s Fine Meats（Valmorbida近期收购的一家本地老字号）的食材则延续了这一品质与传统的遗产。
There's an expansive snack offering (think housemade focaccia Genovese with whipped cod roe, fritto misto and a dedicated salumi section), while the pastas are all familiar classics designed to be shared. From the larger options, we're salivating at the thought of the Donati's pork costelletta, stuffed with ham and fontina, and then crumbed and grilled.
餐厅提供丰富的零食选择（如自制热那亚式佛卡夏配打发鳕鱼子、混合炸物以及专门的萨拉米香肠区），而意面均为适合分享的经典款。在大份菜品中，想到Donati的猪小排（costelletta）——夹入火腿和芳提娜奶酪，裹上面包屑后烤制——便让人垂涎欲滴。
Wine is central to the Delmonte experience, with a list curated by George McCullough alongside head sommelier Michael Hegarty (Osteria Renata, Rockpool). Italian drops take the spotlight, particularly from Piedmont, alongside a handful of rare bottles from the King and Godfree cellar. It’s a list designed for both casual glasses and special occasions, perfectly matched to the menu’s warmth and depth.
葡萄酒是Delmonte体验的核心，酒单由George McCullough与首席侍酒师Michael Hegarty（曾任职于Osteria Renata, Rockpool）共同策划。意大利酒款占据主导地位，特别是来自皮埃蒙特（Piedmont）的佳酿，同时还有几瓶来自King and Godfree酒窖的稀有酒款。这份酒单既适合日常小酌，也适合特殊场合，与菜单的温暖与深度完美契合。
Designed by longtime collaborator Dion Hall, the space draws inspiration from European wine bars, with terrazzo floors, timber finishes and a welcoming feel that encourages guests to settle in. A record player built into the corner of the bar where a rotating line-up of local DJs will play should also encourage lingering at Delmonte will into the night.
空间由长期合作伙伴Dion Hall设计，灵感源自欧洲酒廊，采用水磨石地板、木质饰面，营造出欢迎客人安顿下来的氛围。吧台角落内置了一台唱片机，当地DJ将轮流在此播放音乐，这也将鼓励客人在Delmonte流连忘返直至深夜。
With one more venue still to come – a basement cocktail and music bar set within the building’s former wine cellar – the full vision for King and Godfree is steadily taking shape. But for now, prepare to be charmed by Delmonte. Delmonte is open now at 293 Lygon Street, Carlton. For more information and to make a booking, head to the website.
随着最后一个场所——位于建筑前酒窖内的地下鸡尾酒与音乐酒吧——的即将落成，King and Godfree的完整愿景正逐渐成型。但就目前而言，请准备好被Delmonte的魅力所折服。Delmonte现已在卡尔顿莱昂街293号开业。欲了解更多信息或预订，请访问网站。
The article frames this as a 'revival' of a heritage building, but let’s look at the material reality: Valmorbida’s group has acquired Donati’s Fine Meats and now controls the entire supply chain from meat to table. This isn’t just a restaurant opening; it’s vertical integration by a single corporate entity, squeezing out independent suppliers to maximize margins under the guise of 'tradition.' The 'charming' narrative obscures the consolidation of local food infrastructure into the hands of a few hospo entrepreneurs who own the means of production.
文章把这包装成对历史建筑的“复兴”，但让我们看看物质现实：Valmorbida 集团收购了 Donati 优质肉类，现在控制了从肉类到餐桌的整个供应链。这不仅仅是一家餐厅开业；这是单一企业实体的垂直整合，以“传统”为名挤压独立供应商以最大化利润。“迷人”的叙事掩盖了当地食品基础设施向少数拥有生产资料的餐饮企业家的集中。