From the legends behind Ferdydurke, Section 8 and B.East, we present one of the best venues in the whole damn CBD—Belleville.
The venue itself is tucked down Globe Alley, behind some skips and up a flight of stairs. It's a heritage-listed building, which gives it the perfect blend of grunge and street smarts. Lucky for us night owls, the kitchen serves until 1am, making it the perfect late-night pit-stop.
And in breaking news, Belleville has had a make-over. After closing for five very hectic days, they’ve reopened their doors and are welcoming chicken-hungry Melbournians with open arms.
Marketing Manager Michael Jordan, or MJ, says the motivation behind the renno was to keep evolving alongside Melbourne’s breakneck dining culture.
“We figured it was time to give it a lick of paint and a bit of love,” he says. “We’re really trying to bring different elements of the Melbourne community together.”
Previously, the bar took over a large portion of the restaurant, but now it’s been stripped back and stretched out to open up the rest of the room.
MJ says this makes the space more functional, plus it’s a more casual dining experience. They’ve also replaced the marble top with timber, so sound from live muso’s doesn’t bounce off and echo through the bar.
“The bar was so huge that people sitting there felt like they were on display,” he says. “Now people don’t feel like they have to come for a meal. They can come for a smaller dish and a cocktail.”
Belleville’s also added raised dining platforms around the main stage, so you can watch live bands and DJs from the comfort of your own seat. Or you can still get amongst it in the new space (so much room for activities).
But the makeover doesn’t stop with the interior—they’ve revamped the menu too. Don’t worry, there’s still finger lickin’ favourites like the rotisserie chicken, poutine, and of course, the vegan fried chicken (“We’d be crazy to get rid of the chicken dishes,” MJ says.)
Chef Jarrod Moore wanted to expand the menu to appeal to a broader clientele, moving away from Asian-fusion to include more variety.
“The new menu is seasonally based and will rotate every 6–8 weeks, depending on availability and what’s looking good in the market place,” says Moore.
New dishes include a house-cured duck ham, cheeseburgers, Gippsland rabbit & chorizo croquette and chargrilled calamari with nduja, cavolo nero and mussels (mouth watery goodness). It kind of feels like Butcher’s Diner in a lot of ways—dishes you’d never expect to see sitting side-by-side on a menu. But somehow Moore pulls it off.
They’ve also updated their drinks menu to include a full cocktail list. We’re talking never-fail classics and custom-made favourites to suit every drinker.
“This place really is the whole package,” MJ says, “We’ve got the art gallery, live music, DJs, a prime location, fresh décor and a very Melbourne entrance through Globe Alley.”
Image credit: Mel Desa