The proprietors of Melbourne’s Meatball and Wine Bar have opened a second outlet that caters to those who love the concept of marrying meatball and wine. The second Meatball & Wine Bar is located in Richmond.
Food writer James Cooper has described the eatery as being more Fitzroy than Flinders Lane, which is the location of the first Meatball & Wine Bar. The industrial-chic décor features stainless-steel countertops, a bucolic wine rack, whitewashed walls and a bright neon sign.
Cooper sampled carpaccio thin, cured meat platter and an Italian aperitif (Aperol). These were followed by more canapés before the main course, meatballs, arrived. Cooper found the meatballs to be dense in structure and rich in flavour. The meatballs come in a variety of flavours: fish with wasabi mayo; chicken and garlic aioli; and beef and barbeque.
Cooper was served with lemoncello mixed with prosecco and lemon sorbet as a palate cleanser. A whoopee mac, an ice cream sandwich made from ginger biscuits, was the dessert. The restaurant has a wine list with a strong Italian influence.