Only nine months after Matteo Bruno opened The Meatball & Wine Bar in the CBD, he has done it again with its new Richmond twin. Same philosophy, same menu, same wines, different crowd.
Residing in the building that once housed Bess, the space has been opened up, stripped back and given The Meatball & Wine Bar treatment – think custom-made leather couches, a copper bar, cheeky neons and meat-inspired artwork. For Bruno, Richmond was the perfect choice of location. “We can see what’s happening in Church Street and Swan Street is next,” he says. “We want to be part of something new and offer people a nice culinary experience.”
The menu will still be rife with innuendo, serving up ‘balls and sauce’ or ‘balls and all’ if you want something for them to sit on. Specials might see Wagyu beef balls with wasabi aioli sitting on edamame.
The team are taking the opportunity to shake up a few things at the Flinders Lane venue in the meantime. The breakfast menu will be given a bit of a facelift to reflect the Richmond offering, with more classics and larger dishes being added. You’ll now be able to order eggs any which way, kaiserfleisch on gingerbread with maple syrup and tapioca pudding. Bruno will even be serving up a family favourite in grilled polenta, scrambled eggs and pork sausage. Richmond will see breakfasts on the weekend, where the CBD will stick to weekday fixes of breakfast balls and kaiserfleisch.
Bruno is also planning to introduce a takeaway wine service to his customers in Richmond. Takeaway balls and a bottle of red? Things are looking up.
Should we expect more Meatballs & Wine in the future? Well, Bruno is looking forward to expanding into Sydney in the immediate future, and didn’t say no to a northside find. Balls up!