Think of this episode as a chaser to Episode 3, where we sip and sup with James Califano, the creator behind the Belford Upstairs Dining Experience. 

In this Bonus Episode, we invite you to pull up a chair alongside your hosts Penny and Vanessa and their two friends Carlin and Oliver, to experience first hand the epic private dinner party experience we had the pleasure of attending in James' one bedroom apartment restaurant. 

We truly forgot that we were in Melbourne as James spoiled us with an awe-inspiring five-course menu, paired with cocktails and wine. As he brought out course after spectacular course of his simple yet complex, visually stimulating dishes, our jaws continued to drop and mouths never failed to water. Every dish on James' ever changing, homemade menu showcases seasonal produce locally sourced; from the Prahran Market to the beaches of St Kilda. You cannot help but marvel at the meticulous detail that has gone into creating every single element to each dish, and be astonished at how every part of produce has been respected and used in full. The detail doesn't only stop at the food however, as James' living room sets the perfect dinner party vibe with its crisp table setting, dim golden hue, a bounty of cds and records you can choose to listen to, and a bookshelf laden with treasures such as The Psychopath Test.

Over Negroni's and a delicious range of wines from Save our Soul Wine (use code BELFORD15 for a 15% discount off of wines), the fivesome digest topics such as their love of travel, sex positions, film and of course; the food. Strap in for ASMR galore as we work our way through this incredible contemporary Italian menu:- 

Aperitvo:

Negronis + A Trio of Bruschetta | Pickled Green Tomatoes & Anchovy Fillet | Figs, Parmigianno Cheese, Beach Dandelion Vegan Honey | Ciambotta, Habanero Chilli

Antipasto:

Vermentino + 'Montanara' Fried Pizza Dough topped with parsnip and apple purée, sautéed baby octopus, capers, white wine, tomato and basil reduction

Entreé: 

Sagrantino + Lamb Tartare with mint, garlic, wholegrain mustard, quail egg yolk, spicy sourdough crumb

Primo: 

Sangiovese + Homemade Garganelli Pasta, 8hr slow cooker Lamb Ragu, shaved pecorino cheese, thyme and dehydrated tomato skin

Secondi: 

Chardonnay + Chargrilled Eggplant with Fennel + Orange Salad, marinated Mackerel sautéed in White Wine, Pistachio Crumb