Bring it old skool at Beppi’s

Sixty years at the venerable Beppi’s

It is quite something to dine at a restaurant which has been going strong for 60 years. Here we are at Beppi’s, with a cosy private room, a charming italian waiter and a close up view of the “birthday years” wall of Penfolds Grange. It is a venerable institution, yet I’ve not been here before, and I’m keen to see how it has aged.

We are presented with a complimentary bottle of prosecco to enjoy with bruschetta, which gets us off to a good start. We have a split vote on the best entree to order – half of us choose the perfect carpaccio, and the other half choose the seafood tasters. I want both of course, but pick seafood for tonight, and it goes perfectly with the Tasmanian South riesling. The oyster with white balsamic granita zings, while the simple scallop with pea puree has lovely contracting textures. The prawn with avocado, fennel & lemon is a fresh bite, and the rich rotolo of smoked salmon & lime mascarpone is the creamy icing on the cake.

 

the stories these walls could tell - private room at Beppi's
the stories these walls could tell – private room at Beppi’s
bruschetta to start with the prosecco
bruschetta to start with the prosecco
Carpaccio di Manzo, beef carpaccio with rocket, celeriac & horseradish cream at beppi's
Carpaccio di Manzo, beef carpaccio with rocket, celeriac & horseradish cream at beppi’s
oyster with white balsamic granita, rotolo of smoked salmon and lime mascarpone
oyster with white balsamic granita, rotolo of smoked salmon and lime mascarpone
avocado & prawn with shaved fennel & lemon; scallop with pea puree
avocado & prawn with shaved fennel & lemon; scallop with pea puree

Simple produce, cooked beautifully

There are a lot of rich dishes on Beppi’s menu, but also deceptively simple dishes of great produce cooked simply – how very modern! I order grilled toothfish with artichoke and pickled capsicums, which is stunningly good. I am also lucky enough to get a tiny taster of the braised octopus, perfectly cooked in tomato and chilli, and it’s a winter warmer that I would like to repeat. The least favourite dish at our table is the angel hair pasta with prawns, crab and scallop meat. It sounds delicious but it comes out soupy and soggy, with sauce overkill, and pasta overcooked unfortunately.

grilled patagonian toothfish with artichoke and pickled capsicum at Beppi's
grilled patagonian toothfish with artichoke and pickled capsicum at Beppi’s
a taster of the braised octopus at Beppi's
a taster of the braised octopus at Beppi’s
Capella d/Angelo - angel hair pasta with prawns, crab & scalp meat at Beppi's
Capella d’Angelo – angel hair pasta with prawns, crab & scalp meat at Beppi’s

Bring on the desserts

The complimentary bottle of moscato is very much appreciated to go with our desserts. I can’t go past a classic affogato and this one does not disappoint in any way, however the banana souffle special was the crowd favourite. And on top of all that, we also receive a complementary dessert to share. The chocolate ball stuffed with chocolate mousse and berry jelly was delicious and very very modern.

moscato on the house at Beppi's
moscato on the house at Beppi’s
affogato before the liquids are added at Beppi's
affogato before the liquids are added at Beppi’s
the complete affogato at beppi's
the complete affogato at beppi’s
Banana shuffle with ice-cream at Beppi's
Banana souffle with ice-cream at Beppi’s
chocolate ball with chocolate mousse and berry jelly inside at beppi's
complimentary chocolate ball with chocolate mousse and berry jelly inside at beppi’s
Birth Year Grange wall at Beppi's
Birth Year Grange wall at Beppi’s
the venerable Beppi's
the venerable Beppi’s

So while Beppi’s pastas still have a mixed reputation, we devoured every last morsel of the delicious non-pasta dishes. In addition, there is something beautiful about sitting in these lovely sandstone rooms with quietly flawless service provision and so much palpable history. Are you a Beppi’s stalwart or a Beppi’s virgin – what do you think of their food?

Best bits: classic beef carpaccio, patagonian toothfish, braised octopus, the history

Worst bits: angel hair pasta 

Where am I?

Beppi’s, 21 Yurong St, Darlinghurst, NSW 2010, Australia

 

 

Vicki P Written by:

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