What do you get when you combine an accomplished Italian chef and the skills of a passionate mixologist? No, it’s not a prelude to a joke. The result is in fact one of the most superb, and unique cocktail bars in Canberra.
Although only a new establishment, opened in early March, Bellabar is making quite the name for itself in Canberra as one of the only cocktail bars that create their entire cocktail menu from scratch. This combined with a canapé menu that is custom built to match their cocktails, means diners are left with quite the treat.
To explain why their cocktail creations are something special is hard to do with such a limited word count. But I’ll give it a go anyway. Bellabar doesn’t just import their liquors and spirits, their mixologist is also imported from Rhode Island, USA.
Now, while you may think “mixologist” is just a fancy journalist word for “bartender” you would in fact be mistaken. Where a bartender simply pours drinks, a mixologist creates them. As general manager Max Rossi explains, “we create everything, even our ginger beer is homemade. It is expensive but it creates a better drink. Jared [our senior mixologist] is making a name for himself in Australia, and he’s very passionate. Patrons are going to notice that level of enthusiasm. Our drinks are aged to perfection.”
But the genius of Bellabar is in the “mini meals”, as Rossi calls them. Snack portions of larger meals in tiny pots that are created specifically for the bar menu by Paolo Milanesi.
“All our meat is imported from organic farms, to preserve the life of the animal, and retain the original taste,” says Milanesi.
For cocktail recommendations I would suggest trying the Aged Sazerac. Noted as the first American cocktail it combines the flavours of Sazerac rye, Peychaud bitters, sugar, Absinthe, and a lemon twist to give a taste-sensation that is unforgettable. Not to mention it’s new to the menu! Or the Moscow Mule, created with their signature homemade ginger beer and Imperia Russian vodka it provides a light taste and is to be enjoyed with one of those “mini meals”. Like the fried gnocchi which in my opinion is one of their best, and rarest, creations.
You can feel guilt free with their meat options, knowing it’s all organic, like their black pig meat balls for example. What are they? Meatballs that break into the sauce to absorb the flavour, and absolutely delicious. Made from organic black pigs farmed in Queensland they’re something to add to your To Eat list.
I was surprised with not just the taste of the food but the presentation that accompanied my meal. Delivered within miniature cast iron pots, and sealed within a lid, lay something incredibly delectable. It’s rare that a meal tastes as good as it looks but with Bellabar the food menu provides a nice challenge to the norm.
Each meal is presented, and hand crafted to perfection, for each patrons delight. You get the feeling that Bellabar is catering to the rich and famous but it’s upon entry, seating, drinking and dining, that you realise you’re the celebrity guest of Jared and Paolo’s creations.
