Head Chef Nicky Riemer (formerly of Union Dining and Melbourne Wine Room) took over Bellota’s kitchen in April 2017. Bellota is located in a Victorian house with a sublime traditional white facade. Inside, you can be seated at the stunning custom-made bar, or you can make your way past the cured meats hanging in the glazed ageing cabinet to a table near the kitchen or on the outdoor terrace.
Chef Riemer’s menu is composed of a large selection of salamis, cheeses and European bistro-inspired dishes. Smoked ham hock melts in your mouth. It harmonises beautifully with the accompanying confit leek, Dijon mustard sauce and fried caperberries. Grilled spatchcocked quail is served on a bed of soft and creamy polenta with taleggio. Match this dish with a side salad of shaved cabbage, quinoa, lemon, mint and parmesan. The layers of flavour are divine.
PSST! Chef Riemer can customise a menu for your special event in one of Bellota’s private dining rooms.