Meatball & Sons Opens in Fitzroy
Meatballs & Sons recently opened in Fitzroy, characterised by a refreshing spin on local dining and sensational meatballs. The restaurant centres on goodness all ‘round, harking back to the good ol’ days where service was king and staff addressed regulars by name.
Designed by Kano, the brains behind the look and feel of MissChu, the interior at this double- storey restaurant draws inspiration from old general stores. In the spirit of goodness all ‘round, Meatballs & Sons has incorporated recycled materials in the build, from the timber panelling and metal chairs to the pastel tiles and vintage Victorian gumball machine (coins will be supplied at the bar, so kids – and adults – can help themselves).
Diners can sit upstairs on stools overlooking the bar and the towering, eight-metre graphic spread across two walls. A retail offering is on the way and meatballs, housemade sauces and fresh pasta will be available to take home from the store in the near future. Delivery will also be available from May.
At the heart of Meatballs & Sons lies a commitment to wholesome food. Everything is made from scratch in the kitchen and herbs are grown on the premises. Meat is organic, grass fed and free range, and produce is sourced from less than 500km away.
The gluten-free meatballs are inspired by flavours from around the globe; such as the Achiote Mexican beef balls with chipotle chilli sauce and soft shell tacos. Alongside contemporary takes on the cult classic, there are also traditional balls, such as the slow braised beef with an oozing bocconcini centre. The balls are ideal for sharing, but those with an appetite will go gaga over honey barbeque pork ribs with orange and chilli.
Lighter options include sliders and salt and pepper squid, while salads such as house-smoked snapper with pomegranate seeds, avocado and sun-ripened tomatoes will hit the spot with health nuts.
The team behind Meatballs & Sons includes Prini and Carlos Swinton-Lee (over the last three decades Carlos has worked as everything from a bartender to an operations director of a renowned restaurant group, after which he founded Bar & Restaurant Consultants in Melbourne in 2010), Jo Duffield (co-owner of Bar & Restaurant Consultants, backed by a wealth of managerial experience in the hospitality scene) and Switzerland-born head chef and co-owner Daniel Schai. Schai started his cheffing career aged 16, and later led kitchens in some of New Zealand’s best hotels. Most recently he headed the kitchen at Mejico Restaurant in Pitt Street, Sydney, after being approached by Bar & Restaurant Consultants.
With Swinton-Lee’s great grandmother running a general store, it makes sense that Meatballs & Sons focuses on delivering unpretentious service in a comfortable setting, but with a contemporary edge. Customers are invited to stay as long as they like and enjoy a drink or three. There are nine affordable wines from Australia, New Zealand and Italy available by the bottle or glass; French champagne; craft beer on tap (Prickly Moses) and by bottle; and cocktails ranging from espresso martinis to Plum Robbins, a concoction of honey bourbon, vanilla liqueur, plum jam, honey and lemon juice. Expect housemade soft drinks, like the pressed cherry and basil crush, and keep an eye peeled for a lemonade stall out the front over the opening weekends.
Meatballs & Sons is also proud to be partnering with The Big Issue for Making the World Go Round, their charitable foundation that helps the disadvantaged obtain a home, food and an education.