International hotels love named chefs in their kitchens. London's Mandarin Oriental has Dinner by Heston Blumenthal, Paris' Hotel Plaza Athenee has Alain Ducasse. From Thursday, the new W Melbourne Hotel in Flinders Lane will have Lollo, with Adam D'Sylva (Coda and Tonka) as its creative culinary director.
Heading the kitchen will be W Melbourne executive chef Jihun Kim, who comes to the role with three-Michelin-star training and having led food and beverage teams at Ritz-Carlton hotels around the world.
Lollo's menu is a nod to D'Sylva's Italian-Indian heritage, as seen through a contemporary Melbourne lens. Expect black truffle on a sourdough "Lollo Monsieur", and pizza with eggs, triple-smoked ham, scamorza and passata for breakfast. Later in the day, Lollo will serve duck lasagne, and Fremantle octopus with green papaya, makrut lime and roasted shallot dressing.
Australian wine and spirits make up most of the drinks list, with a strong focus on Victorian producers. About 35 premium champagnes and wines are also available by the glass, along with some original cocktails such as a bloody mary with smoked tomatoes, bush tomato relish, Cape Grim 666 Vodka and kelp in both salt and candied form, or a caipirinha made with kumquats and Melbourne CBD rooftop honey.
"Lollo is cool and not stuffy," says D'Sylva. "We're already chock-a-block from this weekend."
The restaurant, which has its own separate entrance, seats 110 at plush red chairs with views of the open kitchen or Flinders Lane.
It's one of four venues set to open at the hotel. Curious bar pours its first drinks on Thursday, while Culprit cafe and wine bar and Warabi, a 30-seat Japanese fine diner, open later in the year.
Lollo will open for breakfast daily 6.30am-10.30am; lunch Mon-Sat noon-3pm; and dinner Mon-Sat 6pm-10pm.
W Melbourne, 408 Flinders Lane, Melbourne, marriott.com.au