It's the glow-up that Carlton locals and fans of the famous Little Italy precinct alike have all been waiting for: after shutting down for renovations last year, King and Godfree has finally revealed plans for what could be its most exciting era to date.
The historic space – formerly home to an Italian specialty deli, plus the wine bar Agostino – is set to reopen this summer with a fresh new look and three ambitious venues in the works. Hospo gun Jamie Valmorbida (Pidapipo, Johnny's Green Room) will roll out the transformation in stages, beginning this December with a relaxed counter-service pizzeria right next to Pidapipo.
Next, an all-day osteria upstairs will serve up a sophisticated destination for morning coffee, long lunches and aperitivo hour wines. And after dark? The building will stay abuzz, with the reimagined basement cellar soon to operate as a late-night cocktail and music bar – perfect for those who like their Bellinis with a side of beats and grooves.
“Building on the success of Johnny’s Green Room, we’re creating a family of venues that honour the site’s heritage while looking ahead,” says Valmorbida. “This is about realising the King and Godfree building’s vision and creating a true neighbourhood precinct – generous, welcoming and connected to its history.”
Valmorbida is the grandson of the late Carlo Valmorbida, who acquired the building in 1955. While a period of mourning is to be expected for the closure of the original deli, Valmorbida intends for the original heart and soul of King and Godfree to remain.
“Letting go of the deli wasn’t easy,” he says. “But what we’re building still carries that same spirit – just in a new way. Our goal is to create venues that become part of Carlton’s story for years to come.”
In bringing the vision to life, Valmorbida has assembled a dream team of some of Melbourne's most respected industry talents: design heavyweight Dion Hall (Supernormal, Her), renowned culinary director Karen Martini (Bar Carolina), general manager Joel Penno (Chin Chin, Stokehouse, Elwood Bathers) and executive chef Mark Glenn (Cumulus Inc., Dinner by Heston, Carlotta).
The team are currently recruiting for both front-of-house and back-of-house roles, with the pizzeria expected to open its doors this December. Watch this space or visit the website to keep on top of the hot new developments. And in the meantime? Check out our guide to Lygon Street's best restaurants and bars.
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