The hero of Belleville’s menu is their Asian fusion inspired signature dish: The Dirty Bird. The free-range, organic chicken is brined for 12 hours in salt water then continually glazed with miso butter in their rare and internationally sourced two-metre, three tier, 50 stake rotisserie. Forming Belleville’s Chef Triad are OPW Exec Chef Jarrod Moore (Cirque du Soleil, Southpaw & The B.east), former Trunk Head Chef, Slash Vala, and Will McKinnon of Nieuw Amsterdam fame. Together they designed a fun, sharing style menu that throws the traditional out the window and incorporates good time fusion flavours in different formats – with dishes such as 12hr Pulled Pork Betel Leaf with coconut bacon to Karaage Fried Popcorn Chicken and Kimchi Quesadilla. A sumptuously fun menu to discover either with friends, solo anytime of the day, or even late night with their kitchen cooking through until close at 1am. Bringing Australian spirits to the forefront with a dash of their house-made tonic, their cocktail bar offers an intriguing drink list that matches your mood, your company and the time of the day. Swinging across the flair pivot with a suave old-fashioned sense of hospitality is the designer of Belleville’s cocktail and wine menu, Sean Hastings (Gin Palace, Cookie, Vue du Monde). Arm-in-arm with Belleville Ringmaster Stevie Griffin, a lush selection of predominantly local beer, wine and spirit is smilingly served. Curating and communicating Belleville’s arts and culture is Stéphanie Kabanyana Kanyandekwe (Third Culture interdisciplinary artist and curator, synaesthete, smiling assassin). Sharing with your table what you know exists yet do not see so immediately, in league with The Bellevillains, their Curator of Culture presents a programme of diverse music, globally conscious artistry and conversation. Inspired by the French brasserie and European squats, Belleville is the perfect venue to meet and share quality time, food and drinks with your favourite humans…or a total stranger.
EDITOR’S PICK
The Dirty Bird, rotisserie chicken, salt water brined and glazed with miso butter. Obvs. Best chook I’ve ever had (sorry, Mum).
