Lead by Executive Chef Michael Smith, former Head Chef of revered Melbourne institutions Tonka and Mamasita, the restaurant and bar celebrate the American influence on Italian food in New York City, with menus including premium cured meats and thoughtful pickle pairings, handcrafted pasta made on-site daily, prime Australian cuts of meat aged in-house, and an eclectic spritz menu.

Taking inspiration from New York’s Little Italy, while drawing on his own experiences in Melbourne’s outer north, Chef Smith’s menus at Pretty Boy Italian Steak House and Floyd’s pay homage to the tradition of sugo and salumi making days from his local community, whilst utilising the very best local produce, and techniques learned in some of Melbourne’s best kitchens.

“Growing up in Thomastown in the mid 80’s, the parents of many of my friends had immigrated from all over Europe and often invited me to their gatherings which revolved around preparing food,” said Smith. “Cooking like that is so inspirational; the love that goes in is shared and lasts for the year. I wanted to bring that feeling to the menu of Pretty Boy and Floyd’s.”

At Floyd’s, a diverse menu of house-cured meats include Quattro Stella Calabrese, Green Olive Mortadella and Wagyu Bresolla, paired with pickles specifically created to complement each cut. A selection of Italian cheese and Terrine rounds out the menu.

A dedicated Spritz menu goes well beyond the classic Aperol Spritz, with refreshing twists including the Elderflower; St Germain elderflower liqueur with prosecco, soda water and fresh rosemary sprigs, the Strawberry Treat; a zesty mix of red wine, prosecco, fresh strawberries, lemon & basil, and the Sloe Spritz; incorporating Sloe gin, brandy, peach liqueur, pineapple, passionfruit and prosecco. Traditional Italian cocktails on offer include the traditional Negroni and Amaretto Sour, along with variations including The Breakfast Negroni with orange marmalade, orange bitter, Four Pillars gin and Cinzano, as well as the Four Pillars Spiced Negroni, blended with Campari and Antica formula. St. Ali Coffee is available all day,

Located beneath Floyd’s, Pretty Boy Italian Steakhouse has been designed to create an intimate atmosphere, offering a Chef’s Table dining experience where guests can watch Chef grill their steak to order. Cuts include the O’Connor Scotch Fillet, along with the Cape Grim ribeye on the bone, aged on-site for four to five weeks and cooked on the bone to ensure meat is moist and tender. Each steak is served with onion rings.

For those after more traditional Italian fare, the menu of house-made pastas includes Spaghetti, veal and pork meatballs, house passata and parmesan, along with the bold flavours of Gnocchi, black truffle, Porcini & Portobello ragout. Lighter options include Kingfish crudo, served with orange, fennel, purple basil and red chilli, Italian style XO clams with spring onion and garlic grilled sourdough, and Crispy Ricotta filled Zucchini flowers served with goat’s curd and Vino Cotto.

For the sweet tooth, Italian-American flavours permeate the dessert menu, with a selection of Cheesecakes including Americano, Chocolate Malt and Tiramisu.  The theme runs through the wine list, with Italian grape varietals made locally complemented by imported Italian wines.

Pretty Boy Italian Steakhouse and Floyd’s take inspiration from their location on Little Lon, known for its checkered past as a gangster hangout. The restaurant and bar are located in the new Novotel Melbourne Central and ibis Melbourne Central, with access to Floyd’s via level two and entry to Pretty Boy Italian Steakhouse via level one.