Photos by Lewis Potter
You may have seen some hustle and bustle on the corner of Rose Street over the last few months, as the Anchovy Bandit crew prepared to open delicatessen and café, Bottega Bandito.
Hospo-heavyweight trio, Alex Bennett, Josh Talbot, and Oliver Brown, acquired the site next door to their popular pizzeria to expand Anchovy Bandit’s dining room, and open the bottega (which translates to shop in Italian).
The site has since been gutted and transformed, with the fit out handled expertly by Studio-Gram.
Shane Wilson, previously of Hentley Farm, Bistro Dom, and Orana, is taking over as executive chef across both Anchovy Bandit and Bottega Bandito.
Michael Henderson, who worked with Shane at Hentley Farm, is taking on head chef duties.
“People can treat Bottega Bandito as both a general store and a café,” says Alex.
He says Bottega’s menu includes brunch favourites, along with “really simple and to the point sandwiches, using classic ingredients.”
Current sandwiches on the menu include sopressa, fermented chilli, fior di latte, tomato, basil, and pickled chilli, and for the vegetable-inclined, portobello mushroom, pesto, roasted peppers, pickled zucchini, fior di latte, and rocket.
Patrons can also expect house made pickles, sugo, fresh pasta, and meats cured in-house, all in collaboration with local farmers and producers.
A pastry chef is also on board, taking charge of freshly baked bread, pastries, and day to day business.
Bottega Bandito’s menu is crafted from ingredients made in-house, which are also available to purchase and take home.
You can find Bottega Bandito on the corner of Rose Street and Prospect Road.