About Our Food & Wine
Bella Cucina showcases the delight of simple fresh flavours.
The kitchen team at Bella Cucina is lead by Co-Owner Martin James and his international team
of chef’s.
The menu style is based on the Italian philosophy of keeping dishes simple with three to four
flavours maximum. The menu changes every day with dishes chosen according to what’s in
season. Pasta and breads are made each morning and together with market fresh ingredients
form the lunch and dinner menus. Only the freshest possible ingredients are used and they
speak for themselves.
Organic vegetables and greens are handpicked daily, local spicy sausages are used to enhance
dishes, wild rabbit, hare and Southland lamb are slow cooked in the wood-fired oven. These,
together with excellent imported salami, buffalo mozzarella and quality oils produce fresh
flavoursome dishes.
Bella is designed to be enjoyed often and the menu is priced accordingly.
Anitpasti from $6 to $16, Wood-fired Pizzas from $22 to $26, Pasta and Risottos from $22 to $25
and Hearty Main dishes for around $30. Leave room for the wicked Tiramisu at $12
Our Wine Selection
Bella Cucina is designed to be enjoyed often so with this in mind the wines and beverages have been selected with quality
and value for money in mind.
The idea of sharing food, sharing wine and sharing life brought about the idea of serving quality Italian wines in jugs.
Beautiful pewter and glass wine jugs were sourced from Italy and now present the house wine of the moment.
With the benefit of the wealth of international knowledge from Group Sommelier, Neil Taylor, and Co-Owner Alex Boyes,
we believe the wine list has a good Italian wine content and also a varied and interesting local and regional feel. Wines are
chosen to enhance and add to the food at Bella. With a daily changing menu for lunch and dinner it can be difficult to
suggest wine matches to food. Understanding the food comes first – new dishes are tasted by the staff and the ingredients
explained by the Chefs. Wine tasting and wine master classes are held regularly by Sommelier, Neil Taylor, to increase and
build on the knowledge of the front of house and kitchen team.
EAT SIMPLE . EAT WELL