Belleville’s online welcome text describes them as “a destination to explore the positive cultural infrastructure of Melbourne” that invites “global citizens to share experiences in fusion food, diverse music, art and local libations”. Pretty impressive claims, and from the reviews posted on the various dining websites, the boutique venue easily lives up to them, with what one review describes as “bohemian ‘Old Havana’ décor”. Based within the former Globe Hotel, built in 1868, it’s not only also a live music venue, but much more.
“We’re basically sitting in a big plane tree out the front of the venue,” venue manager Stevie Griffin begins, “which we’ve sort of tried to bring inside as well with living trees and plants inside the space. It’s a fusion of cultures, which is what Melbourne is best at, being such a multicultural city.”
We’re really looking to incorporate a lot of arts events with food and wine and cocktails to showcase the fact that they are artforms as well."
“Belleville really wants to contribute positively to Melbourne’s cultural landscape,” adds Curator of Culture Stéphanie Kabanyana Kanyandekwe, a composer, performer and curator by profession. “With so many different backgrounds and styles of artistic performance and visual arts here, we’re really looking to incorporate a lot of arts events with food and wine and cocktails to showcase the fact that they are artforms as well, and that there’s a beautiful harmony that can be gained when you fuse all of these things into a singular experience.”
As well as diverse musical performances there are all manner of events, such as a weekly panel forum presented by Cherchez La Femme, talking about feminism with regards to a variety of topics. The last Sunday in June sees Belleville host an event as part of the Winter Roast Collection, organised by the Melbourne Food & Wine Festival with the slogan “Put Victoria on the table”.
“So we proudly support Yarra Valley Farms as our produce supplier,” says Kabanyana Kanyandekwe, “and Hazeldean Farms as our chook supplier.”
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While supporting local producers in their selection of wine, beer and cocktails, pride of place in the menu is the aforementioned free range organic rotisserie chicken, served with either the house chicken gravy or, if you like it hot, what they call Lu Kang Fireball sauce.
“Due to our being situated in Chinatown,” executive head chef Jarrod Moore explains, “we wanted to pay a little bit of homage to our location as well as the French theme shared with all the other venues in the [Office of Public Works] group. We’ve got a pretty multicultural kitchen, which makes it fun, and we’ve got a lot of guest chefs coming on board.”
