Gary Cooper and Tim Saywer of Bella Vedere are convinced that the best-tasting food is organically grown and harvested in ways that are ecologically sound, by people who are taking care of the land for future generations. The quest for such ingredients has largely determined the restaurants cuisine.
Bella Vedere wants diners to partake in the immediacy and excitement of vegetables just out of the garden, fruit right off the branch, and bread straight out of the oven. In doing so, Bella Vedere is also supporting such small artisan farmers as Witchy Proof pheasant & pigeon, Yeringburg Lamb (over the back fence) local apple yard ducks, local road island rooster (for the traditional Coq au Vin). Venison from the local forests Like Bella Vedere, these farmers are concerned about environmental harmony and how it gives optimal flavor.
Bella Vedere's devoted relationships with local producers, has naturally formed an evolving menu. Every day the kitchen develops a menu that changes weekly supporting as much as possible local farmers, which in turn assures the supply of pure & fresh ingredients.
Over the last 10 years, Gary has developed over 1600 menus. The constant followers of diners have been excited by the choice and surprise of ingredients and dishes that have changed on a daily or weekly basis.
Honest country hospitality, in a beautiful setting serving real food. "A real restaurant for real people."
Wednesday - Sunday
Breakfast 8:30 till 11:00
Lunch 12:00 till 3:00
Friday & Saturday nights 6:30 till late
(Private functions on varying lunch and dinners can be arranged)
Can there be a simpler, purer pleasure than a loaf of good, freshly baked bread?
Its aroma brings the house to life, its flavor is memorable on its own, but enriches every food it accompanies. Its texture and crust thrill the mouth. Well-made bread is a treasure and making it brings many people peace & replenishment.
Bella Vedere's bread is all made from stone milled organic and biodynamic flours, our 11 year old sourdough leaven & all organic and biodynamic fruit & olives.
Our daily bread includes:
Black olive, pana d'cassa fruit bread, rye, spelt, multigrain, wholemeal, corn, (polenta and specialty breads are also baked on weekends). Depending on what is in season will vary what Joshua Needham bakes for us.
Bella is ready to share its culinary daily experience with you, exploring organic seasonal flavors from its own garden & small producers in the Yarra Valley Region.
Gary wants to share with you what it takes every day to create the dishes on the menu. This will give you a chance to explore, create & cook what is going to be on the lunch menu for that day.
There are no themed classes. Classes will be an open forum, giving each person a chance to demystify & question the process or creativity of cooking.
Areas to explore for each class will include, bread making, cold larder, sweet pies, savory pies, savory dishes, sauces, picking from the garden, preserving and anything else you might like to explore, depending on the season or its availability on the day.
No qualifications are needed, from beginners to the experienced.
Classes run on Thursday and Friday 9:30 to 12:30 followed by lunch $150.00 (lunch included)
X-press Saturday cooking classes 10am till 12 midday $50.00
Klimek & Wijay Family Lawyers will be hosting a Perth business luncheon this Sunday 27th of September.Tickets are available from their website.