PROJECT Forty Nine in Collingwood is an expansion from the original Beechworth venture. Paying homage to the land and the seasons, this is a place where when one can really connect with the produce in an elegant and refined ambience. The Collingwood venue operates as a cosy wine bar, a restaurant and a deli. Showcasing locally sourced ingredients with a flair of modern Italian finesse is the best way to describe this inventive and extensive menu.
Collingwood includes a restaurant, deli, cafe, wine bar & event space in the converted 19th Century Foy & Gibson building. Rooted in the biodiverse earth of Project Forty Nine Beechworth, Collingwood brings a piece of the land to the city with natural seasonal produce, a warm welcome and a relaxed atmosphere where its people and produce can shine.
The Project Forty Nine vision is with little or no intervention and this philosophy is reflected in its seasonal menu. Head chef Tim Newitt creates modern Australian food with an Italian influence using carefully selected ingredients grown by small scale producers. To capture the true taste of real food using no more than five ingredients on any plate. If produce isn’t available seasonally, dishes change.
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