The Epicure review

Larissa Dubecki recently gave us a rave review in Epicure. You can read the full review over here.

Bellota Epicure

Bellota’s European heart extends to smoked eel rillettes flecked with dill and topped with a yellow cap of fat, with oiled slices of charry ciabatta and a jammy beetroot pickle. Or gin-infused kingfish, a soft bruised pink, done like gravlax with the same sticky finish, customised with coriander and lime creme fraiche and a pile of avocado and blood orange that makes the fish sing.

Or pasta. Thick spaghetti made in-house, sweet spanner crab, good-quality olive oil, parsley and – very important – a bold hand on the garlic. The minute steak is also a corker thanks to the full-flavoured beefiness of the grass-fed scotch fillet and the unapologetic puck of herby butter melting into it.

“It’s great. Fuss-free. Trick-free. Bellota is a classic case of great produce, presented simply. Remember that? It’s true what they say about fashion. Everything old is new again.”


The best bit The fabulous wine selection
The worst bit Getting a table at peak hour
Go-to dish Potato and onion tortilla with culatello, $10


Bellota in Broadsheet

Broadsheet popped past recently, here’s a little bit of what they had to say and you can read the full article here.

broadsheet bellota

“Set in a classic Victorian building, the Bellota Wine Bar is a stylish extension of the neighbouring Prince Wine Store, which boasts over 3500 bottles that customers no longer have to take home to enjoy. Buy a bottle and slip beneath the archway into the small, intimate space with a distinct European sensibility, courtesy of wine experts Philip Rich, Michael McNamara and Alex Wilcox.

There is an ever-changing selection of wines on offer by the glass, taste and half carafe, which can be enjoyed at the bar, tables or in the light filled courtyard.

The liquor shelves are well stocked and a large marble bar features the fresh daily seafood selection. An assortment of charcuterie and cheeses compliments a simple all-day menu including snacks and antipasti plates”