Send to a friend

Print

del.icio.us this

Digg this

Beccofino

There’s much to like about Beccofino. It’s casually handsome, always good natured and comfortably inclusive for a mix of diners. Tables on the wide terrace overlook the mature trees that line the converted warehouse district. Beccofino has adopted the Italian ethos of simple, produce-driven food. Chicken, marinated in lemon, boned and chargrilled, is a case in point – it’s tender and slightly smoky, served with a zesty salad of fennel and orange. Orecchiette comes with artichokes, anchovies, garlic and breadcrumbs, rigatoni with veal ragù and homemade gnocchi is bathed in sage-scented butter. Beccofino is justifiably famous for its char-bottomed pizze, divided into ‘rosse’ and ‘bianche’ and thankfully free of weird cross-cultural toppings. Finish with a superior cassata topped with crumbled amaretti and a glass of vino dolce from the nicely balanced European-Australian wine list.