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Dining with Heart
In the shifting rhythm of Melbourne’s Autumn, two restaurants are quietly redefining what it means to dine well. Buono in Parkdale and Sincero in Malvern are more than destinations for exceptional Italian food — they’re spaces built on passion, reinvention, and the power of hospitality to connect us.
At the heart of both is Cinzia Buono, a Swiss-born, Italian-raised entrepreneur who left behind a stable corporate career in Switzerland to pursue a life that felt more aligned. “Leaving Switzerland to start fresh in Australia was a pivotal step that pushed me out of my comfort zone and into a life driven by passion and purpose,” she shares. “It taught me to embrace change and keep evolving, both personally and professionally.”
What began as a personal reset evolved into a calling. After gaining experience in some of Australia’s most respected fine dining kitchens, Cinzia co-founded Buono in 2020, alongside business partners Fabio Magliano, Daniele Ruffolo, and later joined by Mirco Speri — just as Melbourne entered one of its most uncertain periods. With no extra staff, the team kept things lean and full of heart. “There’s no room for fear when you’re so focused on making it happen,” Cinzia recalls.
Locals took notice. Even during renovations, passersby would stop to chat and share their excitement — a subtle but powerful sign of what was to come. Today, Buono is a beloved bayside gem known for its relaxed energy and reimagined Italian classics, like their signature handmade mushroom and potato gnocchi with burnt butter, sage, and black truffle — the kind of dish that warms you from the inside out.
The biggest lesson has been that emotional investment doesn’t make you weaker — it makes your business more human
In 2024, the team expanded their vision with Sincero, a refined and thoughtful dining experience in the heart of Malvern. With interiors by acclaimed designer Pascal Gomes-McNabb, it’s the kind of space where elegance meets soul. The menu is as curated as the décor — seaweed spaghetti with Moreton Bay bugs, roasted fennel, and blood orange gel is a standout — refined, modern, and sincerely reimagined.
What makes both venues so resonant is the emotional intelligence embedded into every decision.
“The biggest lesson has been that emotional investment doesn’t make you weaker — it makes your business more human,” Cinzia says. “And when that’s supported by clear systems, strong financial discipline, and the right people around you, it becomes the foundation for something that’s not only heartfelt, but commercially strong as well.”
Of course, Cinzia is the first to point out that none of it happens alone. Her partners, along with their loyal team, all bring different strengths to the table. In an industry as fast-moving and unpredictable as hospitality, collaboration isn’t just helpful — it’s essential.
Both Buono and Sincero reflect a shared philosophy: deliver heartfelt, inventive dining with a genuine sense of care. Seasonal menus, regional feature nights at Buono, and degustation offerings at Sincero are all ways Cinzia and the team keep things fresh — not just creatively, but spiritually. “Hospitality has changed a lot lately — you constantly have to adjust to how the world is shifting,” she says.
As a woman in a male-dominated industry, Cinzia is also deeply aware of the quiet labour behind leadership. “You learn to stand your ground — with grace, with clarity, and a strong belief in your vision.” That clarity is what gives her restaurants their distinct emotional pull — places where food is only part of the offering.
You learn to stand your ground — with grace, with clarity, and a strong belief in your vision.
And speaking of offerings—let me tempt you.
Having recently dined at Sincero, I can tell you it’s the kind of place that reminds you why dining out matters. Each dish arrived with intention, bursting with flavour and layered with the kind of nostalgic warmth you’d expect from a tiny trattoria tucked away in a cobblestone laneway in Rome.
The journey began with house-made focaccia and a Caprese salad of juicy tomatoes and the creamiest stracciatella. Then came the Linguine allo Scoglio — delicate handmade linguine laced with the freshest prawns, scallops, white fish, and marinated mussels, all woven through a silky seafood sauce that whispered of the Mediterranean.
For something richer, the 220g Sher Wagyu Eye Fillet is a must — robust yet incredibly tender, and best enjoyed as the chef recommends. It’s bold, deeply savoury, and melts away like butter with each bite.
And dessert? The Ovetto Alla Carbonara (yes, you read that right) — zabaglione cream, white chocolate foam, salted caramel, nut crumble, and caramelised guanciale — is as surprising as it is satisfying. Sweet, salty, airy and crunchy in perfect harmony.
Whether you're craving something soulful, elegant, or both — these two restaurants are worth every detour. They’re not just places to eat. They’re stories you taste.
Buono: buonoparkdale.com.au
Sincero: sincero.com.au
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