6
Sette Bello…again
posted on July 18th, 2008 by mellie in dining experiences
Tagged:
Corner Hardware Lane & Little Bourke Streets
Phone 9670 7070
When a new place opens it often takes a while to hit its stride. Last time I visited Sette Bello, the menu was non-existant and the choices limitied, although at the time I didn’t know if this was actually the case or by design. Our most recent visit revealed that they now have a menu - and a particularly gorgeous one at that - with a larger range of breakfast items now available.
EG went the breakfast pizette with verdura (vegetable greens) and a poached egg. Apart from being huge, it was also absolutely spot on. Yeasty crunchy base, good quaity toppings, and an egg which bordered on the googy.
I on the other hand was feeling somewhat virtuous, and went with toasted slices of brioche topped with ricotta and drizzled with miele (honey). Growing up in an Italian household, I practically grew up on ricotta - on bread (mostly with a sprinkle of sugar), with pasta and parmesan, or just eaten as is. When I was a young girl I used to accompany Nonna down to the cheese factory in Hawthorn on “ricotta day”, just to pick up fresh ice-cream tubs full of still-warm curds, their perforated sides leeching out sweet smelling whey. We’d take it home and sit around the table with just a couple of spoons and just dig in. Yum. Don’t you just love when food triggers a memory like that?
Tagged:
Corner Hardware Lane & Little Bourke Streets
Phone 9670 7070
When a new place opens it often takes a while to hit its stride. Last time I visited Sette Bello, the menu was non-existant and the choices limitied, although at the time I didn’t know if this was actually the case or by design. Our most recent visit revealed that they now have a menu - and a particularly gorgeous one at that - with a larger range of breakfast items now available.
EG went the breakfast pizette with verdura (vegetable greens) and a poached egg. Apart from being huge, it was also absolutely spot on. Yeasty crunchy base, good quaity toppings, and an egg which bordered on the googy.
I on the other hand was feeling somewhat virtuous, and went with toasted slices of brioche topped with ricotta and drizzled with miele (honey). Growing up in an Italian household, I practically grew up on ricotta - on bread (mostly with a sprinkle of sugar), with pasta and parmesan, or just eaten as is. When I was a young girl I used to accompany Nonna down to the cheese factory in Hawthorn on “ricotta day”, just to pick up fresh ice-cream tubs full of still-warm curds, their perforated sides leeching out sweet smelling whey. We’d take it home and sit around the table with just a couple of spoons and just dig in. Yum. Don’t you just love when food triggers a memory like that?
