'Absoulte Indulgence' Graham Clarke.  Courier Mail. 14.07.07

Opt for a stoll to to the seriously award winning Scusami on Southbank, Southgate's mid-level, for a nine course spot of degustation, plus accompanying wines, overseen by Michelin-trained chef and owner Jonathan Alston.  Fancy some carpaccio di scampi, gamberi con trosta afuumicata, Wagyu beef with smooth Jerusalem artichoke puree with wild mushrooms, super fresh West Australian  black truffle and foie gras sauce, roasted Musvocy duck with merlot grappa?  You have come to the right place, for in the past three years this southwest France-trained former Englishman has enhanced the reputation of one of Melbourne's dining treaures.  Outside, the wind has dropped, strollers meander along the Yarra promenade as Alston talks deep into the night about his philosophy of good food and wine, the trick of sourcing quality olive oil locally, how to clean a truffle without water, how to survive in a notoriously fickle, cut throat industry.....

“Scusami needs no excuses for the continuing excellence of its emphatically Italian cuisine and dining experience, a fixture at Southgate for so many years.” Melbourne Age Good Food Guide 2007

“The best meal I've had all year. I often send overseas and interstate visitors to Scusami, I need to start going more myself. Thanks for the experience. You'll see me again.”
Alan Howe, Executive Editor Herald Sun

"Scusami exploded into action in its prime position when Southgate opened in the bleak early 1990s. Then, classical Italian food was all the go here. And very good it was, too: business boomed. But now, after some years under fastidious new management and with a top chef with classical French leanings at the helm, the food has evolved into something even more ambitious." Bob Hart, Herald Sun 10-02-07

"The template created for this up-market Italian restaurant back in the 90s has proven durable. The formula here is a modern approach to Italiana, focusing on top-shelf artisan ingredients, with a thick whack of deferential service. And it works." Gourmet Traveller 2006 Australian Restaurant Guide