History of the Diner

In June, 1999, I moved my business from Bulli to the current address at Keira St, under the name Ristorante due Mezzi. At that time, my other restaurant was called Sweet Lips Cafe, a drop-in style Modern Australian eatery.

Originally, Ristorante due Mezzi set out to be a fine-dining, modern Italian restaurant. So, I decided to change Sweet Lips Cafe to Cantina due Mezzi, to give it a closer connection to the "mother ship", and to offer a more rustic Italian fare, so that both ends of the market could be covered.

At that time, all food was being produced in the Keira St restaurant and Cantina due Mezzi served as a dispensery. Cantina due Mezzi was sold in February 2001 and at the same time, I changed Ristorante due Mezzi from a fine-dining restaurant to a more casual style restaurant. I felt that as a stand-alone fine-dining restaurant, I was limiting my market. The name was changed to Lorenzo's Diner to reflect the restaurant's change in direction. Lorenzo's Diner moved away from strictly Italian cuisine to a more world cuisine (Modern Australian) with a more casual setting and approach to service.

In September 2005, Lorenzo's Diner returned to a strictly Italian menu, as I felt that there was need for some good Italian food in Wollongong, I kept the name Lorenzo's Diner because I felt the name still had integrity and was well recognised for providing good food and good service, well beyond the Wollongong city limits. Initially, I pitched Lorenzo's Diner at a more inexpensive market. The change allowed Lorenzo's Diner to become better known to a whole new group of punters who were interested in Italian cuisine rather than Modern Australian.

In November 2006, I finally succumbed to my true passion, of providing fine food and service, and so once again, changed direction. In some ways the Diner has come full-circle,

I am currently incorporating Asian produce into my traditional Italian cuisines, using modern techniques. To accompany my food, I try to showcase wines that are lighter in style and therefore, have a better affinity with my food. I utilise grape varieties from Europe, such as pinot grigio, tempranillo and Sangiovese. And I am trying to promote the many old-world varieties now being produced in this country.