Lunch Tue-Sat noon-3pm
Dinner Mon-Sat 6pm-10pm
Freshly shucked, peak-condition Bateman's Bay oysters? Sliced to order Spanish, Italian and locally made charcuterie? Or how about gnochetti tossed with slow-cooked lamb, anchovies, green olives and ricotta salata? Wine might get top billing at Bellota, given it's a wine bar attached and with direct access to the Prince Wine Store and its 3000-plus bottle cellar, but food here is no second fiddle. Chef Nicky Riemer (ex-Union Dining) cooks with a direct simplicity suited to the tiled, Parisian bar-style. John Dory might be served with clams, salty belly bacon and a cauliflower crème while a pork schnitzel belongs in the "simple things done well" category, teamed with a soft-poached egg and a classic bagna càuda. At times dishes can under-deliver, as with a disappointingly dry Sicilian orange cake, but switched-on service and nearby access to a truckload of magnificent wine at very reasonable prices easily help put things right.