Dining gems at Eatons Hill

Homemade cakes, tempting cheese and antipasto, and authentic barbecue flavours of the deep south – these are just some of the culinary delights on offer in Eatons Hill.

Alfina's Cake and Coffee at Eaton's Hill. Picture: Dominika Lis

AM – START YOUR DAY

Alfina’s Cake and Coffee

ALFINA Raciti’s homemade cakes have been tempting customers for more than 12 years and are the reason she opened her cafe, Alfina’s Cake and Coffee, in the first place.

She used to make cakes for the school tuckshop and was encouraged to take it a step further, so she did.

The selection varies, depending on what Alfina feels like making, but usually includes carrot or orange cake, vanilla cupcakes, caramel slice and melting moments.

Alfina's Cake and Coffee at Eaton's Hill owner Alfina Raciti. Picture: Dominika Lis

Sometimes her 79-year-old mother makes baked goods for her. Her Nonna biscuits are very popular with customers.

“She did show me how to make them but I can’t make them as well,” Alfina says.

For those who prefer something savoury, there’s a cabinet of cheeses, meats and antipasto delights and the cafe hosts deli nights every second Friday from 6.30-8.30pm. Cost is $25 per head (includes coffee and dessert).

Customers bring their own wine and pay $25 per head (includes coffee and dessert).

“I like the deli nights. They’re quite fun to do,” Alfina says.

“I try to have a really relaxed atmosphere that people enjoy.”

6 Bunya Park Drive, Eatons Hill

3325 5820

Bluegrass Barbeque at Eatons Hills. Picture: Dominika Lis

PM – UNWIND AT NIGHT

Bluegrass Barbeque

EATING your way through the menu at Bluegrass Barbeque is like taking a two-week foodie tour of the deep south, according to owners Dave Tresch and Scott Geiszler.

The pair owns the restaurant, which opened last June, with two other business partners who share their passion for American barbecue and showcasing the array of styles on offer across America.

The guys say each region does barbecue differently, and they enjoy bringing those flavours and techniques together in their menu.

Bluegrass Barbeque at Eatons Hills. Part-owners Dave Tresch and Scott Geiszler. Picture: Dominika Lis

The Eatons Hill restaurant is their third barbecue venue and follows success at Albion and New Farm.

“The menu is a melding of the other two restaurants. We’ve taken the best bits of both. So far, so good,” Scott says.

They smoke all their meats on-site and make everything in-house except the mayonnaise.

They say their style of restaurant is suited to Eatons Hill and surrounds because it appeals to customers of all ages, including families.

“It was a good opportunity to deliver barbecue locally,” Dave says.

Bluegrass Barbeque at Eatons Hills. Picture: Dominika Lis

The guys love experimenting with flavours and ingredients and are even working on smoked jackfruit, which will be the vegan equivalent to pulled pork.

They reckon there’s nothing you can’t smoke.

“That’s what I love about food. It’s like art,” Scott says.

Dave agrees, saying you start with base ingredients and add layers.

While what they do is very much about the food, they’ve also worked hard to create a venue that’s welcoming.

“It’s like (the television show) Cheers. We get to know our customers. They’re just over at our place on a Saturday for a barbecue,” Scott says.

Bluegrass Barbeque is open for lunch and dinner, seven days a week.

640 South Pine Rd, Eatons Hill

3264 7043

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