Lulu La Delizia is firmly regarded as one of Australia’s best Italian restaurants, so it’s no surprise that owner Joel Valvasori jumped at the opportunity to expand when the property next door became available.
Enter Cantina di Lulu La Delizia, a casual new space born from the need for more room to operate. With a menu driven by collaboration and art on the walls influenced by Roman graffiti, this extension offers everything from coffee and panini to aperitivi and dinner.
In this conversation with WAGFG’s Editor-in-Chief Georgia Moore, Joel reveals how this latest chapter in the Lulu La Delizia story unfolded.
Well hi, and well done opening those doors. You’ve just opened a new venue—are you buggered?
Haha no more than usual. We’re a busy place, so there’s always something to do.
How would you describe the birth of Cantina di Lulu La Delizia?
Our cantina has been in the works for a couple of years now. With Lulu La Delizia being such a small but busy restaurant, we always lacked space to operate comfortably. So when the property next door became available, we used it as an opportunity to grow and develop the business and move some of our operations next door, and free up some space in the restaurant, bar and kitchen.
And what were those final weeks leading up to opening like?
Being that the Cantina isn’t a separate business, and really is just another room for us, we weren’t in a rush to open so we just had to make sure that we crossed all of our Ts and dotted our I’s to make sure that the new space operates seamlessly with the rest of the restaurant.
Tell us about the artwork on the wall. What’s the story there?
The artworks are done on raw canvas because I wanted to create art that captured light and shadow and gave the room more texture. The artworks themselves, I was inspired by ancient Roman graffiti, and I have a real love for Italian food and wine proverbs, so I thought I would use some of them for the graffiti.
How does the cantina expand on—or diverge from—the identity of Lulu La Delizia?
The cantina is a far more casual space than the restaurant, less formal and more of a use-how-you-like kind of space. A traditional Italian bar, if you will. Panini, coffee and wine served from 12 until late from Tuesday to Friday, and then open early Saturday evening at 4 pm for pre-dinner or some aperitivi.
How long has the idea for the cantina been simmering in your mind?
It started with more of an ‘I wish we had more space’ thought than a what should we open next scenario. And then after we got the space, it was about how we were going to make something that complemented and created opportunities for the rest of the business.
Let’s talk menu—was this a collaborative process between you and James Higgs? Did you throw out many ideas or nail it from the start?
Our menus are always collaborative. We talk about new ideas, James and the team go away and test them, we taste, we critique and adjust until we’re happy with the product.
Who is the cantina not for?
The cantina is for everyone! Come for coffee, lunch, afternoon drinks and aperitivi, pre-dinner, post-dinner, or just dinner. We can even do functions for up to 24 people.
If this wasn’t your place, and you walked in and saw the menu for the first time, what would you order?
Depends on the time of day! A glass of wine or 3 with a mortadella panino and maybe an espresso for the road.
What is your family loving to eat from the cantina menu right now?
The anchovy crostini with ricotta and lemon are a beautiful little snack to start with and there are a couple of wonderful dishes from the restaurant, like the bluefin tuna crudo with macerated lemon and capers. And while the restaurant kitchen is open, you can even get some of my Nonna’s meatballs or even a bowl of pasta.