Amello Dining
Want to be waited on? Who doesn't? Amello Dining provides food with a simple philosophy: Use only the best fresh ingredients in the cleanest kitchen (that's why there's a window into ours); and cooking using the most interesting cooking ideas from all around the world. What we have produced is a culinary bonanza that is uniquely Australian because it's as multicultural as our country. The Amello Dining kitchen serves the whole of Republica St Kilda Beach. But only the Dining area is table service.
Food Menu
Winter Food MenuChef's
Matthew Dawson, Head Chef
Matthew started his training at the Commercial Club in Albury. After completing a year of his apprenticeship he moved to the Terminus Hotel, a renowned gastro-pub in the same town, where his training was fast-tracked and he became the Head Chef within two years. Following this, Matt was employed as Chef de Partie at All Saints Winery in Wagunyah. Matt and his young family moved to Melbourne in 2004, where he became a Chef de Partie at the Stokehouse in St Kilda. He opened Amello with his wife, her brother and sister-in-law in late 2005.
David Maclean, Executive Chef
David has refined a passion for innovative world cuisine over two decades working in some of the world's most renowned kitchens. After a debut at Sydney's Rockpool, David set sail for London to join Marco Pierre White in both the Belvedere and Mirabelle restaurants. His return to Australia in 1995 began a five year stint at the helm of the legendary Stokehouse. The most recent leg of his globe-hopping culinary journey led to Hong Kong, where he indulged his fascination with the distinctive flavours of Asia.
The breadth of David's experience along with his commitment to the finest local and imported produce equals exciting food at Republica and Amello Dining.
