Il Bacaro


168–170 Little Collins Street, Melbourne
3000 Melbourne


+61 3 9654 6778


  • David Dellai, Chef

L'avis de Gault&Millau

Head Chef David Dellai has crafted a dining experience that intertwines classic traditions with a thread of continuing innovation and freshness. All good cooking is based on quality ingredients and these are a hallmark of the Il Bacaro experience. Housed in a delightfully classic setting with soft lighting, the food is simply incredible and is wonderfully supported by a knowledgeable and attentive service team. Begin by selecting a wine from the expansive list highlighting Italian and Australian varietals and then dive into the antipasti selection, including a delightfully balanced and light kingfish crudo or a wagyu carpaccio. Pasta selections are nicely paired in their flavours and draw out the fresh ingredients of Moreton Bay bugs with garlic and chilli, or a classic rabbit ragu. Secondi options are carefully selected to profile culinary expertise, be it the braised goat with porcini and carrots or the suckling pig with baby fennel and a vincotto glaze. PSST! Il Bacaro has concise list of gorgeous desserts, along with a significant set of dessert wines to go with them, so be sure to leave some room! Reviewed for the 2019 Guide


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