Rufio

Rufio originates from rūfus in Latin.

Red, Somber, Red Headed.

Welcome to Rufio, the newest kid on the block among the eclectic and buzzing St Kilda culinary scene. Situated on Carlisle Street, toward Balaclava, the restaurant is tipped to be a favourite for anyone seeking a wholly gluten-free, vegan-friendly Latin-fusion feast. Milk Bar visited the venue one Sunday evening and was immediately taken by the elegant venue, delicious menu and signature cocktails. 

Rufio is the follow-up act of the popular Elwood hotspot Repeat Offender. The one-hundred-seater restaurant is segmented into several sumptuous spaces catering for any particular mood or vibe to match the occasion. The fit-out is modern, vibrant and understated – its aesthetic is very much “say more with less”. Washed walls, sophisticated light fixtures and strategically positioned greenery all work in unison to create an inviting space. A beautifully large mural, created and designed by Buff Diss, sets the tone for the outdoor rooftop area.

Head Chef Simon Winson has done a stellar job crafting a mouth-watering menu designed to wow upon first glance. Perfect for sharing or creating a banquet-style experience, we opted for the croquetas served with Poblano chilli jam and red snapper ceviche encircled by a bed of avocado, cucumber, onion and citrus-Chille water and a serving of salted plantain. The croquetas and ceviche were both excellent. The ceviche was fresh and flavoursome. Among the favourites include the oysters, the Rufio fried chicken ribs and the slow-cooked chargrilled octopus. The chargrilled octopus with black bean, confit tomato, tapenade and potato terrine looked simply to die for. 

There are three tostadas to select, the braised beef cheek, lobster with coriander and wild mushroom. The braised beef cheek tostadas with cauliflower, Cotija cheese and pickled onion were tender, lip-smacking and had a hint of tang. We settled on the Spencer Gulf king prawns for mains and it definitely didn’t disappoint. Two king prawns were served on a bed of herb rice and chargrilled lime, topped with coconut Ají Amarillo dressing. Ají Amarillo is a bright orange chile native to Peru and is a mix of fruity, tropical tones with a hint of pepper. Dessert was a satisfying shared serving of espresso and vanilla crème brûlée adorned with crispy banana bread. 

What would a Latin-fusion restaurant be if it didn’t serve a marg? Don’t fear, Rufio has you covered with their margarita frozen and their margarita your way by following the three simple steps. (I’ll go the Triple Sec, on the rocks, with a chilli poblano salt rim, thank you.) Co-owner, director and resident mixologist Eli Bury has designed an impressive list of cocktails that are influenced by Latin American flair and European sensibilities. The Cherry Sour is a tantalising elixir made with Barsol Quebranta Pisco, Maurin cherry liqueur and lemon, decorated with a candied cherry. Beers on tap include the Estrella Damm Lager and Kona Big Wave Golden Ale and Felir Seltzer Passion fruit. There are some decent South American labels on the wine list. There’s the 2019 Terrazas Reserva Chardonnay and the 2020 Cara Sucia Sangiovese, to name a couple. 

Spend an evening at Rufio, and you won’t leave disappointed. It is the perfect setting for an intimate date night or a celebratory dinner with a group of friends and family. 

Rufio
188 Carlisle Street, St Kilda, 3182
Open Wednesday to Sunday, 5pm to 11pm
rufio.co

Images: Michael Woods