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 LOW-DOWN

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

14/20