Recent social media posts
04/10/2026
Meet Andrea Serreli, our head chef.
Born and raised in Sardinia, he left home at seventeen, trained through hospitality school in Italy, then cooked his way across Europe, including two years in a Michelin starred kitchen in London, before bringing it all
home to Brighton.
His philosophy is simple: good seasonal produce, treated with respect and cooked the way it should be.
On the menu right now is one of his Sardinian classics, culurgiones, hand folded parcels filled with potato, mint and pecorino. The filling shifts with the seasons, but the heart of it never does.
This is food that carries a place and a story, and we think you can taste it.
VIVACE.COM.AU
29/09/2026
The people behind every plate.
From the chefs in the kitchen to the team on the floor and owners Chris and Sharee, this is the crew that looks after you every night at Vivace.
We can't wait to host you.
Book your table at VIVACE.COM.AU
26/09/2026
The beauty of pasta.
Every sheet rolled, every strand cut, every parcel folded by hand in our kitchen. No machines rushing it, no shortcuts, just time, technique and good semola.
This is what goes into a plate of pasta at Vivace long before it reaches your table.
VIVACE.COM.AU
23/09/2026
A few of the dishes coming out of the Vivace kitchen right now, from Head Chef, Andrea Andrea Serreli.
Hiramasa kingfish crudo, pan seared scallops with caramelised cauliflower, quail with pearl barley orzotto, and handmade culurgiones with saffron butter.
Finish with a Vivace tiramisu or a crème caramel and you've had a very good
night.
Seasonal, generous and made to be shared. Book your table at VIVACE.COM.AU.
21/09/2026
The whole city's watching. Our kitchen's on.
We're open across the Grand Final weekend.
Grand Final Eve, Friday the 25th: open for lunch and dinner.
Grand Final Day, Saturday the 26th: dinner only, from 5pm.
Come in for fresh handmade pasta, a proper meal and a glass of something good, before or after the big one.
Tables are limited.
Book yours at VIVACE.COM.AU
Andrea Serreli
17/09/2026
Baked fresh, every single day.
Our sourdough focaccia is made in-house from scratch - slow-proved, baked
in trays and finished with sea salt.
Served warm, with whipped garlic and herb butter.
Simple bread, done properly. It never lasts long.
VIVACE.COM.AU
16/09/2026
In partnership with SBS, Chef Andrea shares this perfectly simple recipe for Spring.
Gnocchi di ricotta e spinaci con burro e timo: lo chef Andrea Serreli del ristorante Vivace Restaurant & Functions Brighton ci propone una ricetta semplice e perfetta per la primavera. 🎧👇
14/09/2026
The room where the good nights happen.
Whether it's a milestone birthday, a work dinner, or a long lunch with the people who matter most, our private dining is made for gathering - white linen, candlelight, and a menu built around your table.
Three private spaces seating from 10 to 35, with set price menus and guest choices so everyone's looked after.
Planning something special?
Enquire at VIVACE.COM.AU
09/09/2026
🦆🍷 Just 8 seats remain at the table.
Our Duck & Pinot W**e Dinner on Wednesday 23rd September is almost full, and we’d love to share the final few places with you.
5 courses. 7 exceptional w**es. One very special evening at Vivace.
An intimate night of beautiful food, wonderful Pinot and great company — with only 8 seats now available.
If you’d like to be part of it, this is your invitation.
Wednesday 23rd September • $185pp
Reserve your seat via the link in our bio.
**eDinner BrightonDining BaysideMelbourne MelbourneFoodies W**eLovers ItalianDining
09/09/2026
For when only chocolate will do.
Our mousse di cioccolato e pere - a dark chocolate mousse with silky chocolate ganache and Calvados pears, finished with a shard of chocolate. Rich, smooth and gluten free.
Save room. You'll want this one.
On the menu now.
VIVACE.COM.AU
05/09/2026
Some classics never need reinventing.
Our crème caramel is exactly as it should be - silky, just-set, with a deep caramel sauce and a piece of French butter shortbread for the crunch. Gluten free, and quietly perfect.
The kind of dessert you order without thinking twice.
On the menu now.
VIVACE.COM.AU
03/09/2026
Fresh, clean, and gone in three bites.
Hiramasa kingfish crudo - thin slices dressed with yuzu, red onion powder and fried capers. Bright, delicate and gluten free.
The kind of entrée that wakes up the whole table.
On the menu now.
Book at VIVACE.COM.AU
31/08/2026
Made by hand, the way it should be.
Every ribbon of pasta at Vivace is rolled, cut and shaped in-house by Chef Andrea and his team - fresh each day, never from a packet. It's slower, it's harder, and you can taste the difference in every bite.
This is the heart of what we do.
VIVACE.COM.AU
Andrea Serreli
28/08/2026
What does Vivace mean?
For us, it's more than a name. Over 22 years we've welcomed generations through our doors - our regulars, their children, and now their grandchildren.
Whether you're in for a quick lunch or the full four-course experience, the feeling is the same. You're being welcomed into our home. And that's something that will never change.
Thank you to everyone who has made Vivace part of their story.
Book at VIVACE.COM.AU or call (03) 9596 9511.
317 Bay Street, Brighton
26/08/2026
Some dishes are worth slowing down for.
Nettle and Moreton Bay bug risotto, finished in a tomato and shellfish bisque. Rich, briny and gluten free - the sea and the garden on one plate.
On the menu now.
VIVACE.COM.AU
21/08/2026
We made the list.
Vivace has been named one of OpenTable's Top 10 Italian Restaurants in Melbourne in their 2026 Diners' Choice - and it means all the more knowing this one comes straight from you.
Diners' Choice is decided by real reviews from real guests. So to everyone who has booked a table, shared a meal and taken a moment to leave a review - thank you. This is yours as much as ours.
Here's to many more long lunches, celebrations and everyday catch-ups on Bay Street.
VIVACE.COM.AU
15/08/2026
An evening dedicated to one of food and w**e's greatest love affairs.
DUCK & PINOT | Wednesday 23 September
Daily Addict just reviewed our recent Handpicked w**e dinner, and wrote: "with quality of food like this... this restaurant is only in its infancy, with exciting chapters ahead."
Now we're pouring again. Five courses. Seven w**es. One very happy duck. A night celebrating the many personalities of duck, expertly paired with a handpicked selection of premium Pinot Noirs from Australia and beyond.
Whether you're a Pinot tragic, a duck devotee, or simply after an unforgettable evening of great food, w**e and company, this is one dinner you won't want to miss.
5 Courses | 7 W**es | $185 per person
Limited seats available. Book early to avoid missing out. Book via the link in bio.
In partnership with Handpicked W**es and House of Arras
28/07/2026
Some things are better shared. This is one of them.
Pacific oysters, freshly shucked - Natural with mignonette, or grilled Kilpatrick.
Pour a glass of something cold and pink, and settle in. There's no wrong way to start.
On the menu now.
VIVACE.COM.AU
26/07/2026
23/07/2026
The first thing to hit the table. Often the first thing to disappear.
Sourdough Focaccia - slow-proved, olive oil rich, sea salt, straight from the oven.
What comes with it matters just as much. We serve it with Del Bocia butter - Australian made and hand wrapped, including their Australian Herbs and a Crispy Chilli special edition for anyone who likes a bit of heat.
Order it before you've even opened the menu. Everyone does.
Book at VIVACE.COM.AU or call (03) 9596 9511.
18/07/2026
Creamy meets earthy. This is the pairing you didn't know you needed.
Burrata e Funghi - soft, milky burrata against a trio of king brown, shimeji and enoki mushrooms, with crisp frattau bread to pull it all together.
Warm, savoury, a little bit indulgent. The kind of entrée you order to share and then quietly don't.
On the menu now.
Book now at VIVACE.COM.AU
15/07/2026
It comes around once a year. Right now, it's here. Manjimup in Western Australia's southwest produces some of the world's finest black truffles - and this season, they've made their way to our kitchen. Our Spaghettini is tossed in truffle butter, then finished with generous shavings of fresh WA Black Truffle at the table. Double the truffle. All the intensity. On the menu now - available while truffle season lasts.
Book at vivace.com.au or call (03) 9596 9511.
317 Bay Street, Brighton
Address
317 Bay Street
Brighton, VIC
3186
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What people say
Italian restaurants are known for their delicious food, warm hospitality, and inviting atmosphere. Vivace Restaurant & Functions Brighton embodies all of these qualities and more. Located in the heart of Bay Street, Melbourne, this Italian restaurant offers a modern European twist on traditional Italian cuisine.
One of the standout features of Vivace is its menu. The chefs use only the freshest local seafood and quality meats to create dishes that are bursting with flavor. Their homemade pasta is also a must-try - it's cooked to perfection and pairs perfectly with their rich sauces.
But it's not just the food that makes Vivace special - it's also the service. The staff are friendly and attentive, making sure that every guest feels welcome and taken care of. Whether you're there for a romantic dinner or a function with friends, you'll feel right at home at Vivace.
Speaking of functions, Vivace is also an excellent choice for events. The restaurant can hold parties of up to 90 people, making it perfect for everything from intimate gatherings to large celebrations.
Overall, Vivace Restaurant & Functions Brighton is a fantastic choice for anyone looking for delicious Italian food in a welcoming atmosphere. With its prime location on Bay Street and top-notch service, it's no wonder why this restaurant has become such a beloved spot in Melbourne's dining scene.
