Elegant, poised, and an abundance of mischievousness, the ever so glamourous Stella was born in the heart of Chapel Street two years ago. This chic beauty was created by her suave and stylish father Ali who comes from an Italian heritage. Ali has an extensive background in property development but as he grew up in father’s restaurants, he yearned to create a project close to his heart. And so, we welcomed Stella, a multifaceted multi-layer venture, named after his beautiful daughter.
The ground floor is charming. A refined yet family friendly space that entices a varied audience. I see a group of gents enjoying a carafe of wine, mum dad and their cute little bub in a high chair munching on authentic pizza from their grand stone oven, and a group of gals in high heels sipping on cocktails and having a yarn.
As we head on upstairs, Stella transforms to a much more sophisticated vibe. Same luxurious interior with premium finishes, but a level up is also up in maturity. Babies disappear, wine bottles drop from the roof, and it eludes an almost sultry atmosphere.
Parmesan cocktail heaven
We start with a cocktail. It’s fair to say I’ve drank a few in my time. So, when a crystal glass arrives with a round thick perfectly cut cube of ice, a smoky mescal tequila and … (wait for it) a large chard of dried crisp yellow parmesan, I was somewhat perplexed. More so, when told to bite the cheese and drink the potion together. My head is spinning with amusement and elation before I even sip.
When advised to order ‘stone baked bread’, I have to admit, I wasn’t overly excited. But when a puffed warm charred balloon arrived, my eyes nearly popped out their socket. Next to it, a tightly wrapped white ballerina bun of burrata sitting on translucent curls of shaved fennel and a sweet rich chutney. Not sure if the best part of the dish is watching a cheese mountain explode with a little knife prick like a flowing waterfall. Or, savagely ripping the balloon apart to mop it up. (I had to mindfully remember my table manners as I’m in a ‘fancy’ restaurant).
Balloon bread 
Ballerina Bun Cheese
As a general rule of thumb, Chefs are a little introverted. Yet, when head chef, Michael with a Canadian Asian background, came for a chat, we were overjoyed. More so, when we heard his passion, enthusiasm and eagerness to feed shine through. The different influences are reflective in the fish of the day – Patagonian toothfish in a rich robust miso beurre blanc sauce. There’s so much going on in this dish – French techniques, Asian fusion hints and Italian surrounds – it’s a journey around the world in one mouthful. (And note to self, after this cream carb load heaven, diet start tomorrow).
Rooftop vibe 
Miso beurre blanc toothfish
But, it’s still not over. One level up again – is the stunning rooftop. Sky city views with cosy heaters, a night cap is not an option but an essential requirement.
Overall an experience at Stella is unique, glamourous and full of surprises. Nothing is as it seems. She’s everything and more.
Stella, 427 Chapel Street, South Yarra, 3141
Hours: Sunday: 12pm–10:30pm, Monday: Closed, Tuesday – Thursday 12pm–10:30pm, Friday- Saturday: 12pm–12:30am
