If you’re a Hills local then you may already be all over this daily crab feast (in which case, we’re sorry for giving away your secret). But in case you’ve been living under a hungry little, seafood-free rock, consider this your red-hot tip.
Bella Vista Hotel isn’t your average old pub, with old codgers hanging around and striking up a conversation at inopportune moments (AKA when you’re wrangling two schooners and an espresso martini back to your table). Oh no no guys, this place is serving up delicious eats, killer cocktails and bringing all of the weekend vibes come Friday night.
The cocktail list is cleverly divided into categories like strong, sweet, sour and refreshing so you’ll know what you’re in for from the very beginning. Personally, we’re all for The Hills cocktail (sweet, sour AND refreshing, in case you’re wondering), which combines lychee, Malibu and vodka floated through lemon sugar and crowned with a pretty little coconut halo. The espresso martinis are separated from the pack, with their own section on the menu—fitting, since there are three different types. We’ll take one of each because one does not simply choose between a vanilla vodka, spiced rum or tequila espresso martini.
If you’re just here for the food (we hear you), and the first thing you should know is that Head Chef Cemel ‘Jem’ Erdonmez knows his shiz. He kicked off his career at Bella, before really cutting his teeth at Quay (yep, that Quay) under the watchful eye of the legendary Peter Gilmore, before hightailing it back to his home turf in Bella Vista.
It’s a big, fat yes from us when it comes to pretty much everything he’s making, from the super fresh poké bowls jammed packed with all of the usual suspects, to an OTT charcuterie board that will feed a crowd (or you know, just your fine self) and the spinach and ricotta ravioli of your dreams. Undoubtedly though, our fave thing has to be the crab feast, which will see you getting elbow deep in a Singapore chilli sauce slathered Alaskan king crab. If that doesn’t convince you, then refer to the top image and stop kidding yourself.
There’s even a special section of the menu dedicated to their in-house dry aged meat. We’re talking maximum tenderness and next level flavours all thanks to curing their beef in a fancy AF temperature controlled environment for anywhere between 21 days and 6 whole weeks, so you’re guaranteed one seriously delicious steak. You’ll pick your cut, then your sides and obviously eat the entire thing to yourself.
Hungry? Yeah you are.
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Image credit: Carla Dibbs