Matteo's Restaurant, Fitzroy North MELB

Being a foodie who prefers hearty meals, very rarely do I make a call when it comes to dining at fancy restaurants. As D day approaches, I begun to ponder on where to treat a certain someone as it is an occasion that comes around only once a year.

Located on the more residential side of Fitzroy North, the restaurant was probably occupied by regulars who liked the peaceful ambiance that Matteo's kindly offered on a Monday night.

Paradise prawn ravioli with lobster tom yum bisque and crispy chilli noodles. Potent was the seafood bisque, injecting more crustacean flavour into the bite sized prawn ravioli.

Grilled black Angus ox tongue, puffed beef tendons, yakitori sauce and smoked soya mayonnaise. I was never a fan of ox tongue but hanging out with WL changed my perspective on this paper thin delicacy. Charred and glazed with a sweet sauce, my taste buds wanted more.

Roasted suckling pig saddle, pork belly, pork mince doughnut, wombok kimchi and spicy gochujang-romesco. Bold, spicy Korean flavours sets the tone for this dish of pork prepared three ways. Personal favourite has to be the cube of pork belly, infused by a sweet, salty and moreish glaze.

Twice cooked duck breast, spring onion pancake, daikon, cucumber and hoisin sauce. A simple dish executed in an oriental fashion.

Venison sirloin, king oyster mushroom, sour cherry, beetroot, black pudding and master stock sauce. Rich hues coloured the plate and reminds me of a walk in the forest, surrounded by autumn's essence. Earthy mushroom aroma compliments the game-y sirloin's well, complimented further by the sweet beetroot sauce.

Melted chocolate pudding, salted caramel pastry cream and strawberry gelato. Nothing beats finishing off a meal with a rich, decadent chocolate pudding.