DETAILS
A city laneway is the perfect place for this Melbourne institution. With a slick, sexy drop-in bar, lively restaurant and wonderful food and wine, Becco boasts a combination of both style and substance, where chefs Elizabeth Egan, Corin Sutton and Steven Ward come together to produce immaculate Italian food in enviable surroundings.
FOOD & BEVERAGE
Becco team has developed a changing menu of wonderful Italian food - especially the fried stuffed olives still made by ex chef Marco Lori and torrone, both taught to him and the kitchen bridage, by his mother Fiorina - specialities of her place of origin, Ascoli, in Le Marche.
The Becco Produce Store
Home of the famous Becco roll, an addiction for many inner city workers: an authentic ciabatta roll filled with prosciutto, galbanino cheese (like mozzarella but with more flavour) and balsamic and olive oil dressed rocket leaves. But, there is more to the store than this - for inner city dwellers. There's a chance to pick up dinner on the way home: either fully prepared, or the raw produce. While here, pick up some wonderful oil, or imported pasta; biscuits, wine, cheese, or fruit for breakfast - truly all things to everyone.
PROFILE BY BEST RESTAURANTS
For nearly a decade this modern Italian bar and restaurant has been a firm favourite with Melbournites. A bar rests at the entrance, where guests are encouraged to enjoy a cocktail or two, while enjoying delicacies from the bar menu. Follow the row of rooms that run the length of Crossley Street and past the open kitchen, to the main dining area where tables are linen-clad and the service is quietly efficient.
A team of chefs run the kitchen, including co-owner Elizabeth Egan, ensuring the standards remain consistently high. For entree (or first plate) choose the chilli-flour dusted calamari, or try the Italian pork sausage served with a cannelloni and borlotti bean salad. Follow with a pasta dish such as spaghettini with crab, tomato, and rocket, or perhaps the spiced wine braised rabbit pie with tarragon and carrot mash. Finish with the tiramisu; a dessert classic that has been masterfully perfected. The wine list is both extensive and innovative with updates regularly.
Having reconverted the old Produce Store into a private room, this beautiful space can be secured for private dinners of up to 15 people. The restaurant is also available for functions Monday to Saturday, which can be booked for lunch or dinner for up to 82 people or a stand up cocktail party for up to 180 people. Smaller groups can also be catered for.