Lagotto Menu & Prices 2026: Full Italian Menu, Fitzroy North

Lagotto is at 1 York Street, Fitzroy North, Victoria 3068, in Melbourne's inner north. The venue sits at the edge of the Fitzroy North neighbourhood and is walkable from Brunswick Street and Edinburgh Gardens. Nearest tram stops are on St Georges Road and Nicholson Street.

Lagotto is open Tuesday to Friday from 6 pm, and on Saturday from 12 pm to 3 pm and again from 6 pm into the late evening. The restaurant is closed Sunday and Monday. Hours can shift around holidays and special events -- confirm with the restaurant directly or via their website before visiting.

A typical dinner at Lagotto runs approximately $80 to $160 per person depending on how many courses you order and what you drink. Snacks and sides start at $14; pasta dishes are $45 to $80; larger mains go from $55 to $200 for the premium T-bone sharing cut. The set Chef's Menu for groups is $120 per person. Wines from the in-house bottle shop are available at retail prices with corkage, which keeps beverage costs reasonable compared with a standard restaurant markup.

Yes. Lagotto takes reservations and they are strongly recommended, particularly for Thursday to Saturday evenings when the restaurant fills quickly. All bookings carry a standard two-hour dining duration. Group bookings of 6 to 12 people can be arranged on the Chef's Menu at $120 per person. Contact the restaurant at contact@lagottofitzroynorth.com.au or call 03 9005 1953.

Matteo Fulchiati, originally from Italy, is the head chef. He previously cooked at Osteria Ilaria, one of Melbourne's most respected Italian restaurants. Fulchiati built Lagotto's kitchen program from scratch, including a six-month pop-up phase the Milieu Hospitality team ran before the permanent opening to gauge what Fitzroy North diners actually wanted.

Lagotto's menu is contemporary Italian with a strong Australian produce focus. The kitchen draws on Italian technique and format -- snacks, pasta, larger plates, desserts -- but sources Australian ingredients wherever they improve on the Italian equivalent: Moreton Bay bug instead of langoustine in bigoli, Mayura Station wagyu rump cap for the bistecca course, kangaroo in a tart, Shark Bay scallops. The menu rotates seasonally; dishes listed may not be available at every service.

Yes, and it is one of the restaurant's defining features. Lagotto operates an in-house bottle shop alongside the restaurant, with a curated selection of Italian and Australian wines emphasising minimal-intervention, biodynamic and organic producers. Bottles from the shop can be taken away at retail prices or enjoyed at the table with a corkage fee. The cocktail list leans Italian -- seasonal spritz, Negroni variations -- alongside imported and locally-made amaro.

Several dishes on the current menu are vegetarian: the sourdough focaccia with vegemite butter ($14), stracciatella with mushroom XO ($29), roasted carrots ($32), tortelli with celeriac and chestnut cream ($45), and both sides (Neptune potatoes with smoked raclette and the Day's Walk Farm salad). Desserts including the mandarin granita, tiramisu and bigne are also vegetarian. As the menu is seasonal, vegetarian availability varies -- call ahead if you have specific requirements.

Lagotto has built its reputation on three things: the pasta program (especially the lemon bigoli with Moreton Bay bug at $80, a perennial signature), the wine store and Italian-leaning drinks list, and an atmosphere that is polished without being stiff. The venue is operated by Milieu Hospitality (also behind Congress and Future Future in Melbourne) and has received consistent praise from Melbourne food media including Broadsheet, Time Out and the Age Good Food Guide.