Melbourne's first artisan meatball establishment slotted into Flinders Lane with an exposed brick interior, custom-made light fittings, communal seating and a long copper bar. The space is so relaxed and welcoming that owner, Matteo Bruno, replicated it in his other stores, in Richmond and Collingwood.

Drawing recipes from his mother’s Venetian heritage, Bruno's food is matched by a wine list inspired by his father’s roots in Piedmont. He makes sure that every meatball is delivered with a pedigree and a provenance – feel free to ask the staff about your meal's origin. Beef, pork, chicken, fish and vegetable balls provide the backbone of the menu: all balls are gluten-free and come served with your choice of sauce and side. On rotation are ‘chef’s balls’, featuring recipes from some of Australia’s most notable cooking talent.

A selection of charcuterie (including Wagyu 9+ bresaola), sliders, mozzarella balls and seasonal salads are also on offer, as well as the Whoopie Mac – a homemade ice cream sandwich.

The aforementioned wines, cocktails, spirits and craft beers are supported by grappa and digestives; a Prosecco spritz is the signature.

The same theme is carried through to the breakfast and late-night dining. Coffee by Dukes will either help wake, or keep, you up.

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Updated: June 17th, 2020

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