The Alie Street restaurant, which like its older sibling takes inspiration from the Emilia Romagna region of Italy, will have 55 covers, an open kitchen and a manned pasta counter for diners to watch pasta being made.
For the warmer months, an alfresco area with 24 seats and a communal counter for apertifis will also be available.
The restaurant launched its first site at St Katherine’s Docks in November 2016, serving ‘craft’ pasta dishes in an informal and rustic setting.
Emilia’s new location will offer up to seven pasta dishes, with signature dishes including four hour slow-cooked Bolognese; and casarecce pasta with walnut and chestnut mushroom sauce.
The second restaurant’s larger kitchen will allow for an extended menu with a revolving specials board that will include some non-pasta dishes.
The menu will also work with ‘sustainable’ suppliers in Italy and the UK, such as Laudemio Extra Virgin Olive Oil from Fattoria Di Maiano, ‘Pasture for Life’ certified organic beef from Bristol and artisanal lemonade Lurisia Gazzosa from Italy.
For drinks, a short wine list featuring predominantly Italian wine such as Conviviale Primitivo Del Salento from Puglia and Il Cascione Camillona from Piedmont will sit alongside classic Italian cocktails such as Aperol spritz and negroni.
Italian craft beer will also be available, with coffee sourced from independent Italian roaster ‘The Roasting’ in Victoria.
