Bel Cibo


Bel Cibo Italian Restaurant provides a truly outstanding experience for every guest through refined, fresh handmade Italian meals and exceptional service from beginning to end.

Bel Cibo, ‘beautiful food’ as the name translates in Italian, offers a premier a  la carte menu with a contemporary take on traditional Italian cuisine using the highest quality produce to craft delicate meals, complimented by a sophisticated wine list. The restaurants unique architectural design and an array of features only complement the dining experience. Bel Cibo also features a private dining space, closed from the main dining area for any occasion. Bel Cibo’s culinary team have carefully designed the menu to ensure each meal is truly memorable.

Executive Chef Darren Foots welcomes guests to experience a new dining experience.

“The passion that we have for serving beautiful food in a contemporary Italian space has been the focus of Bel Cibo restaurant. The delicate, hand-crafted menu has been well thought and will offer members and guests a truly new Italian dining experience.”

Favourites include;

Cannelloni di zucca e ricotta Pumpkin & ricotta cannelloni with sage and burnt butter sauce & candied walnuts

Scampi al forno Oven baked scampi with black olive mustard and garlic butter, salmon roe, shaved fennel and baby leaf salad

Ragu di spalla di agnello Lamb shoulder ragu with garlic buttered ribbon pasta, fresh thyme and chilli

Spatchcock alla griglia con rosmarino e limone Grilled rosemary and lemon infused spatchcock, charred radicchio, pancetta & sweet balsamic glaze

Warm Italian doughnuts in cinnamon sugar with coffee cream & shaved chocolate

Operating Hours

Wednesday – Saturday
6.00pm – 9.30pm

Or Please Call 8707 6998

For All Valentine’s Day Bookings Click Here

Cakeage Surcharge

Please note a surcharge of $2.50 per person will apply if guests bring their own cake. This surcharge includes cutting of the cake, plates, napkins, fresh cream and berries. All guests must pay the cakeage if they bring in a cake.

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