Tipico & The Hardware Club - A Nose-To-Tail feast

This Italian Labour Day (Sunday, 1 May), long-time friends and owners of two of Melbourne’s favourite Italian restaurants – Tipico and The Hardware Club – have decided to host an extravagant Nose-To-Tail lunch at Tipico.

With Melbourne settled into Autumn, the two restaurant teams have chosen to build a lunch feast around a whole hog – supplied by Gary’s Meats at Prahran Market – inspired by their familial traditions in Verona.

“In Verona, as we moved from the long summer days into Autumn we would group together with multiple families over a whole hog that would be meticulously butchered and split between the families to create multiple cuts that would be enjoyed immediately, or over time as cured meats to last through the winter months.

“For our lunch we won’t be looking to make it last through winter, but to celebrate our favourite pork dishes with old amici, and hopefully new friends,” says Da Campo.

Friends from their schooldays in Verona, Andrea Da Como (Tipico) and Nicola Dusi (The Hardware Club) have always been dedicated to hosting an event together, and this lunch will showcase the cumulation of many conversations had over the years.

“The menus are inspired by dishes reminiscent of those we made each year in Verona, all with our own unique take to create a memorable feast with minimum waste at the end. Every part of the pig can and should be eaten, and we look forward to sharing some delicious ways to do that,” says Dusi.

On the day two dishes will be created by Chef Dusi and two by Tipico Head Chef Andrea Serelli; all paired with exceptional Italian wines that will be topped and tailed with home-made aperitifs and digestives.

Time and date: Sunday, 1 May from 12.30pm - 4pm

Price: The ticket price is $85pp, inclusive of a four-course sharing menu with a digestif to finish.

Bookings: Via the Tipico website

Location: Tipico, 242-246 High Street, Windsor VIC 3181

Terms & Conditions: Includes a four-course sharing menu, two dishes from each chef, using a different part of the pork for each dish, a digestif from Amaro Lucano to finish the night