Where: 83 Theodore st Curtin
Cost: no idea, but our banquet came in at around $50 per head (inc corkage)
Phone: 6828 0855
Date Reviewed: 1-Sep-07
It seems like forever since I’ve been able to go out to for a nice meal. Having a child has certainly put a dent in my ability to go out to nice restaurants on a whim & it takes careful planning or an special occasion. Conveniently I was invited to one for a mates birthday a couple of weeks ago and found myself at the delightful Delissio in Curtin.
Those familiar with the location might recall it being vacant for some time after Bellucci’s moved into larger premises in woden, however some may be surprised to learn that the connection is still there. Its actually been taken over by a former Bellucci’s employee keen to try is own hand at the business end of the game. In my brief chat with Chris (the owner) I was impressed as he’s certainly succeeded in creating a fantastic, relaxed and welcoming atmosphere. As for the food, well there is certainly lots of it. And i mean lots. Chris certainly doesn’t subscribe to the ‘Large Plate, Small Food’ school preferring to serve up plate after plate of exceedingly tasty Modern Australian fare. The banquet we had seemed to have more of a Mediterranean bent but i cant complain. I thought the steak i had was superb, the stuffed, crumbed olives divine and the spiced Chorizo in a tomato sauce worthy of stealing the recipe. And those were only 3 course of the multitude that was served. Its one of the few times i’ve seen everyone at a table defeated by the amount served.
One of the other things i found interesting was Delissio’s approach to catering to larger groups. On arrival we found our table adorned with a raised platform running down the table. At first we thought this was for the bottles of wine we’d brought along and a convenient way of keeping them out of the way. It did somewhat restrict conversation across the table & we soon discovered it was for the plates of entrees that kept coming after we’d moved all the wine bottles. It definitely made for more table real estate that you sometimes find missing at banquets.
Oh and don’t expect to get in on a whim. Chris is usually booked up three weeks in advance.