Bellota was opened in April 2013 by the partners behind South Melbourne’s iconic Prince Wine Store. The bar brings to fruition a long-held desire to provide a venue that showcases the great wines of the world in a warm and friendly environment alongside beautifully executed food. Borrowing aspects from the European bar culture the space includes a sweeping bespoke bar, a large salumi/cheese cabinet and a traditional leather banquette. At the same time Bellota incorporates more typically Melbourne influences into the look including a huge street art “Loren-esque” mural watching on from the courtyard through into the bar.
When it comes to the wine, not surprisingly Bellota is a wine lover’s dream come true. An ever-changing selection of wines by the glass, taste and half carafe, as well as some premium selections poured from the Coravin. Alternatively, guests can slip through into the wine store next door and choose from over 4,000 bottles. Those priced at $80 and over are charged at the retail shelf price, those less than $80 incur $15 corkage. An extensive selection of spirits, fortified wine, cider, ale and larger is also available for your enjoyment.
Nicky Riemer is the Head Chef at Bellota, commencing April 18, 2017. Nicky needs little introduction as one of Melbourne’s most accomplished chefs for over two decades at venues such as Mecca Bah, Melbourne Wine Room, Langton’s and Union Dining. Bellota also features a large marble oyster bar, filled with fresh oysters flown in from Batemans Bay – NSW twice a week, as well selection of artisan salumi and cheese.