Beccofino

PROFILED BY DE GROOTS MEDIA
Perfectly attentive service, simple yet stylish contemporary interiors and a charming leafy tree-fringed terrace make this smart bar/pizzeria somewhat of a rival to Melbourne’s laneway bars. The menu comes from the great world of Italian food: pizza, pasta, salads, meaty mains and must-do desserts. Although you'll find that many dishes, while remaining within the Italian flavour spectrum outshine typical Italian pasta staples. The “stozzaprette al ragu d’Agnello which comes to the table as short twists of fresh pasta with a succulent lamb shoulder and a burly tomato ragu is one of these. Fresh fish of the day with Kailis organic extra virgin olive oil and lemon is also a hard one to pass up.

All too often in a showy bid for greatness, restaurants adorn pizzas with obscure ingredients. True to class, Beccofino keeps things simple, producing thin-crust perfection. The wood-fire oven is happy to crisp up a “gamberi piccanti” with tomato, mozzarella, prawns, garlic, chill, herbs, olive oil and rocket or a “salsiccie” with fresh tomato, mozzarella, pork and fennel sausage, artichokes, provolone cheese and rocket. Enjoy a few slices with a seasonal glass of red or white, take your pick, and a light salad. Keep a little space for the sweeter end of the meal. The sweet pizza with deep dark chocolate is all things good. Alternatively give in to your temptations with a hazelnut and ricotta pudding with sweetened mascarpone and praline.

Katharine Chapman

This restaurant does not take bookings.