Melbourne, Australia – Renowned restaurateur Andrew McConnell, alongside his esteemed partner Jo McGann, is poised to unveil their latest culinary masterpiece, Côte Basque, a sophisticated European grill set to redefine Melbourne’s dining landscape. Opening its doors on Friday, August 7th, at the historic 25 Crossley Street address in the CBD, Côte Basque marks the duo’s first major city opening since 2020, promising an immersive experience rooted in the primal art of cooking with fire and drawing subtle yet profound inspiration from the distinctive culinary traditions of the Basque Country. This venture not only breathes new life into a site steeped in nearly 70 years of gastronomic history but also cements McConnell’s enduring legacy as a visionary force in Australia’s hospitality scene.

Main Facts: A Fiery New Chapter for Melbourne Dining

Melbourne’s vibrant culinary scene is buzzing with the imminent arrival of Côte Basque, the ambitious new restaurant from the celebrated partnership of Andrew McConnell and Jo McGann. Nestled within the storied walls of 25 Crossley Street, a location that has housed prominent eateries for almost seven decades, Côte Basque is slated to open on Friday, August 7th. At its core lies a formidable wood-fired grill and oven, signaling a return to elemental cooking techniques that promise to impart unparalleled depth and character to its European-inspired menu.

"The core of our menu, and the focus, revolves around the grill and cooking with fire," McConnell shared with Gourmet Traveller, emphasizing the central role of this ancient method. This isn’t merely a thematic choice; it’s a foundational philosophy informing every dish. The restaurant aims to capture the essence of Basque culinary principles – a reverence for exceptional produce and a mastery of flame – without being confined to a strict regional interpretation. "There are subtle Basque references and nods on the menu, but the simplest way to put it is it’s a European grill," McConnell clarified, highlighting a broad, sophisticated approach rather than a narrow imitation.

The historical significance of the site itself plays a crucial role in the restaurant’s identity. From its origins as Pellegrini’s Tavola Freddo Cantina in the 1950s to its more recent incarnation as Becco since 1996, the address carries a rich tapestry of Melbourne’s dining past. McConnell acknowledged this heritage, stating, "Côte Basque has been particularly special to develop because of the site and its history, and we are doing something quite different to what we’ve done in our other restaurants." This new chapter represents a careful balance of honoring the past while forging a distinct, contemporary identity.

Overseeing the kitchen is Head Chef Allan Doert Eccles, who, alongside McConnell, has meticulously crafted a menu divided into à la carte offerings and a dedicated grill selection. Highlights include a delicate txangurro crab tart, indulgent boudin toast with smoked tomato and royal red prawns, and a succulent roast duck served with treviso, Madeira prunes, and mustard cream. The grill section promises daily spontaneity, featuring the finest seasonal seafood, artisanal sausages like txistorra, fresh vegetables such as leeks, and premium cuts of in-house aged Blackmore’s Rohne beef – a unique crossbreed of Galician rubia gallega and wagyu, celebrated for its exceptional marbling and flavour.

The transformation extends beyond the kitchen, with a year-long renovation and restoration project led by architects and interior designers ACME. The brief was to create a "really smart European bistro," a vision achieved by enhancing existing heritage features like the original 1950s terrazzo flooring and a gorgeous vaulted ceiling, while introducing contemporary elegance and comfort. Complementing the culinary journey, Sommelier Leanne Altmann has curated a European-leaning wine list, alongside classic cocktails and aperitifs served at the stunning leather-lined bar, adorned with a 16-meter mural painted in Spain by artist Magnus Reid. Côte Basque is set to be a holistic dining experience, blending historical charm with modern gastronomic innovation.

Chronology: From Historic Site to Culinary Horizon

The narrative of Côte Basque is deeply intertwined with its venerable location at 25 Crossley Street, a cornerstone of Melbourne’s culinary heritage for nearly seven decades. The journey of this site, and indeed McConnell’s personal culinary evolution, provides a rich backdrop for this exciting new venture.

The Storied Past of 25 Crossley Street (1950s – Present):
The story of the site begins in the 1950s with the opening of Pellegrini’s Tavola Freddo Cantina, a name that evokes images of classic Italian hospitality and simple, honest fare. This establishment laid the groundwork for a long tradition of dining excellence at the address. Decades later, in 1996, Becco took over, establishing itself as a beloved Italian institution known for its refined atmosphere and consistent quality. For over a quarter-century, Becco served as a benchmark for sophisticated Italian dining in the CBD, building a loyal clientele and contributing significantly to Melbourne’s reputation as a food capital.

McConnell and McGann’s decision to take over this particular site was not arbitrary. It was a conscious choice to embrace and reinterpret a space imbued with history. McConnell expressed this sentiment, noting, "Côte Basque has been particularly special to develop because of the site and its history, and we are doing something quite different to what we’ve done in our other restaurants." This appreciation for continuity, combined with a desire for innovation, forms the philosophical bedrock of Côte Basque.

Andrew McConnell’s Basque Fascination (1990s – Present):
Andrew McConnell’s interest in Basque cuisine is not a recent development but a passion cultivated over decades. He recalls his first encounter with the region as a "young chef in the ‘90s." This formative experience left a lasting impression, revealing a culinary tradition distinct from its Spanish and French neighbors. "The cooking there is unique. It’s not Spanish, and it’s not French either. It’s very different," he observed, highlighting the unique identity of Basque gastronomy.

A pivotal moment in his understanding of Basque cooking came from a visit to Casa Julián de Tolosa, a humble grill restaurant nestled in the hills outside San Sebastian. McConnell vividly described this experience: "It’s a very humble grill restaurant buried in the side of a mountain. There’s a tiny little two-foot by two-foot grill, and that’s it. That feeds a whole restaurant." This encounter instilled in him a profound appreciation for the "finesse, refinement, and purity of flavour" that could emanate from such a seemingly modest setup. This memory, he notes, will heavily inform the approach at Côte Basque, demonstrating how simplicity and mastery of fire can achieve extraordinary results. Interestingly, despite his deep dive into the region’s culinary style, McConnell admits he has yet to visit the world-renowned Asador Etxebarri, a testament to the elusive nature of securing a table at such an iconic establishment.

The Year of Transformation (Past Year):
The past year has seen an extensive renovation and restoration effort transform the historic site into the elegant Côte Basque. The project, entrusted to the skilled hands of ACME architects and interior designers, aimed to marry the building’s existing character with McConnell’s vision for a "smart European bistro." This involved meticulously restoring the original 1950s terrazzo flooring, a feature that speaks volumes about the building’s mid-century charm, and enhancing the "gorgeous" vaulted ceiling. The design process was a careful dance between preservation and modernization, creating a space that feels both timeless and contemporary. The inclusion of a 16-meter mural painted in Spain by Magnus Reid for the leather-lined bar further underscores the restaurant’s commitment to artistry and a sophisticated European aesthetic.

McConnell’s Expanding Empire and Future Ventures:
Côte Basque joins an illustrious portfolio of restaurants under the McConnell and McGann banner, a testament to their unwavering commitment to culinary excellence and diverse dining experiences. Their acclaimed establishments include the sophisticated Gimlet, the pan-Asian inspired Supernormal, the enduring Cutler, and the beloved Cumulus Inc. Each venue, while distinct in its offering, carries the hallmark of quality and thoughtful execution that defines their group.

The opening of Côte Basque also comes ahead of another significant undertaking: the duo is set to take on Stokehouse in St Kilda later in the year. This continuous expansion and diversification highlight their influential role in shaping Melbourne’s dining scene, demonstrating a remarkable capacity for innovation and a deep understanding of the market. Côte Basque is not just another restaurant opening; it’s a strategic move that further solidifies McConnell’s position as a titan of Australian hospitality, constantly pushing boundaries while respecting the foundations of good food and memorable experiences. The anticipation leading up to its August 7th debut is a clear reflection of the high expectations placed on this latest chapter in their culinary journey.

Supporting Data: The Pillars of Côte Basque’s Identity

The conceptual framework of Côte Basque is built upon several foundational pillars: a distinct culinary philosophy centered on fire, a deep yet nuanced appreciation for Basque traditions, a meticulously curated menu, and an ambiance that harmonizes heritage with contemporary elegance.

The Culinary Philosophy: The Art of Fire

At the heart of Côte Basque lies the primal art of cooking with fire. This isn’t just a method; it’s the restaurant’s defining culinary philosophy. McConnell articulated this clearly: "The core of our menu, and the focus, revolves around the grill and cooking with fire." This approach implies a commitment to techniques that harness the intense, nuanced heat of wood and charcoal, imbuing ingredients with smoky aromas, perfectly charred exteriors, and tender interiors.

The choice of a wood-fired grill and oven suggests a focus on natural fuels that impart specific flavors – perhaps using different types of wood for varying aromatic profiles, from the subtle sweetness of fruitwoods to the robust character of oak. This mastery of fire allows for a broad spectrum of dishes, from perfectly seared meats and seafood to slow-roasted vegetables and even bread. The precision required to control heat and smoke on such a grill is immense, demanding a deep understanding of ingredients and constant attention from the culinary team. This commitment to elemental cooking speaks to a broader trend in fine dining that values authenticity, craftsmanship, and the inherent flavors of high-quality produce.

Basque Influence: A Unique European Identity

While Côte Basque is described as a "European grill," the inspiration drawn from the Basque Country is undeniable and profound. McConnell’s long-standing fascination with this region, which straddles the border of Spain and France, stems from its unique culinary identity. He observed, "It’s not Spanish, and it’s not French either. It’s very different." This distinctiveness arises from a combination of geographical isolation, strong cultural traditions, and a deep connection to both the land and the sea.

Basque cuisine is characterized by its emphasis on fresh, high-quality ingredients, often prepared simply to allow their natural flavors to shine. Seafood, caught from the Bay of Biscay, plays a prominent role, as do robust meats, particularly aged beef (txuleta), and vegetables. The grilling tradition, particularly over charcoal, is central to many Basque culinary practices. Furthermore, Basque gastronomic societies (txokos) foster a communal, celebratory approach to food, often with an informal elegance that Côte Basque seems keen to emulate. The menu’s "subtle references and nods" likely translate into dishes that borrow techniques, ingredient combinations, or flavor profiles without being direct replicas, instead offering a Melbourne interpretation of Basque sensibility.

The Menu: A Symphony of Land and Sea

Under Head Chef Allan Doert Eccles, the menu at Côte Basque is a thoughtfully constructed journey, divided into à la carte selections and a dynamic grill offering.

The à la carte menu showcases refined dishes that blend European techniques with premium produce:

• Txangurro Crab Tart: A delicate nod to Basque cuisine, txangurro refers to spider crab, a prized ingredient in the region. This tart promises a sophisticated interplay of rich crab meat and a delicate pastry, likely seasoned with herbs and perhaps a touch of spice.
• Boudin Toast with Smoked Tomato and Royal Red Prawns: This dish suggests a luxurious start, combining the richness of boudin (a type of sausage, often blood sausage in French/Basque tradition, though variations exist) with the sweetness of royal red prawns and the depth of smoked tomato. It hints at a balance of earthy, sweet, and umami flavors.
• Roast Duck with Treviso, Madeira Prunes and Mustard Cream: A classic European pairing, the richness of roast duck is balanced by the slight bitterness of treviso (a chicory), the complex sweetness of Madeira-soaked prunes, and a piquant mustard cream. This dish exemplifies the "smart European bistro" ethos.

The dedicated grill offering is designed for spontaneity and showcases the freshest market produce:

• Seasonal Seafood: The mention of "strawberry clams, red mullet and Fremantle octopus" highlights a commitment to sourcing the best local and seasonal marine ingredients. Grilling these ensures their natural flavors are enhanced, with a delicate smokiness and perfectly rendered textures.
• Txistorra Sausage and Leeks: Txistorra is a fast-cured Basque sausage, often made with minced pork, garlic, and paprika. Grilling it brings out its spicy, savory notes. Leeks, a versatile and flavorful vegetable, are another excellent candidate for grilling, gaining sweetness and char.
• Blackmore’s Rohne Beef: This is a significant highlight. Blackmore’s is renowned for its premium wagyu, and the "Rohne" crossbreed (Galician rubia gallega x wagyu) indicates a focus on specific genetics to achieve a desired flavor and texture profile. The rubia gallega breed is celebrated for its deep, mature beef flavor and rich marbling, making it ideal for grilling. The in-house aging process further concentrates these flavors and tenderizes the meat, promising an exceptional steak experience.
• Daily Changing Menu: McConnell’s statement, "The grill menu is printed every day, with what’s best at market… it keeps the menu quite spontaneous, which is great for us to work with – and great for the diner as well," underscores a commitment to freshness, seasonality, and an exciting, evolving dining experience.

Head Chef Allan Doert Eccles specifically highlights the ttoro, a Basque fish soup, as "a pure expression of the sea." This traditional fishermen’s stew, rich with various fish and shellfish, tomatoes, and aromatic vegetables, embodies the robust, comforting, and deeply flavorful nature of Basque coastal cuisine.

Design and Ambiance: Heritage Reimagined

The year-long renovation, guided by ACME, has transformed the historic space into a "smart European bistro" that pays homage to its past while exuding contemporary sophistication. McConnell noted, "There’s original terrazzo flooring from the ‘50s which is so beautiful, but it was quite damaged so we had to do a lot of restoration work. The original vaulted ceiling is gorgeous. We’ve really enjoyed is having this heritage template to work with, and enhance."

The interior design likely features a blend of classic and modern elements. The restored terrazzo flooring would provide a foundation of timeless elegance, while the vaulted ceiling adds a sense of grandeur and openness. The "tiered layout" of the dining room suggests careful consideration of sightlines and intimacy, allowing diners to feel both connected to the bustling atmosphere and comfortably ensconced. Leather-lined seating and a long, inviting bar contribute to a luxurious yet welcoming feel. The 16-meter mural by Magnus Reid in Spain is a striking artistic statement, adding a bespoke, cultural layer to the bar area, inviting conversation and contemplation. The overall effect is one of refined comfort, a perfect setting for both casual lunches and special occasion dinners.

The Beverage Program: A European Journey

Sommelier Leanne Altmann, known for her discerning palate, has curated a European-leaning wine list designed to complement the grill-focused menu. This suggests a selection heavy on wines from France, Spain, and other notable European regions, perhaps with a particular emphasis on wines from the Basque Country itself, or those that pair exceptionally well with grilled meats and seafood. The list would likely feature a thoughtful balance of classic vintages and exciting new producers, offering choices for both the connoisseur and those looking to explore.

Beyond wine, the bar offers "classic cocktails and aperitifs." This focus on traditional libations further reinforces the European bistro theme, providing a sophisticated start or end to the dining experience. From perfectly crafted Negronis and Manhattans to refreshing spritzes, the beverage program is designed to enhance the overall sense of refined indulgence.

Together, these elements—the fiery culinary core, the rich Basque inspiration, the meticulously crafted menu, the stunningly renovated space, and the thoughtfully curated beverage program—form the intricate tapestry of Côte Basque, promising a dining experience that is both familiar and refreshingly new for Melbourne.

Official Responses: Voices Behind the Vision

The vision for Côte Basque is articulated most clearly through the voices of its creators, Andrew McConnell and Head Chef Allan Doert Eccles. Their insights reveal the passion, inspiration, and meticulous planning that have gone into bringing this unique European grill to life.

Andrew McConnell, the driving force behind the McConnell group, spoke passionately about the distinctive nature of this project. "Côte Basque has been particularly special to develop because of the site and its history, and we are doing something quite different to what we’ve done in our other restaurants," he explained. This statement underscores his commitment to innovation and avoiding complacency, even within his highly successful portfolio. The opportunity to inhabit a site with such a rich past clearly resonated deeply with him, offering a canvas for a fresh culinary narrative.

His enthusiasm for the core concept, cooking with fire, is palpable. "The core of our menu, and the focus, revolves around the grill and cooking with fire," McConnell reiterated, highlighting the fundamental technique that underpins the entire menu. This isn’t just a trend for him; it’s a profound connection to a style of cooking that he has admired for decades.

Recalling his early experiences in the Basque Country, McConnell shared how that region’s unique culinary identity shaped his perspective. "The first time I went there was as a young chef in the ‘90s," he reminisced. "The cooking there is unique. It’s not Spanish, and it’s not French either. It’s very different." This personal history explains the subtle yet pervasive influence of Basque culture on Côte Basque, a tribute to a region that left an indelible mark on his culinary journey. His vivid memory of Casa Julián de Tolosa near San Sebastian, a humble grill restaurant feeding many from a "tiny little two-foot by two-foot grill," perfectly encapsulates the "finesse, refinement, and purity of flavour" he aims to replicate. That such quality could emerge from simplicity deeply impressed him and serves as a guiding principle for Côte Basque.

Regarding the aesthetic transformation of the venue, McConnell expressed immense satisfaction with the work done by ACME. "The brief [to architects and interior designers ACME] was basically to create a really smart European bistro, without specifying whether it’s French, Basque or Italian," he said. This flexibility allowed for a truly harmonious blend of elements. He particularly cherished the building’s original features: "There’s original terrazzo flooring from the ‘50s which is so beautiful, but it was quite damaged so we had to do a lot of restoration work. The original vaulted ceiling is gorgeous. We’ve really enjoyed is having this heritage template to work with, and enhance." This reverence for heritage, combined with modern design sensibilities, promises an interior that is both grand and inviting. The 16-meter mural by Magnus Reid at the bar also drew his praise, describing the bar as "beautiful."

Head Chef Allan Doert Eccles, who will be executing the day-to-day culinary vision, emphasized the purity of one particular dish. He highlighted the ttoro, a traditional Basque fish soup, describing it as "a pure expression of the sea." This succinct yet powerful description speaks volumes about the quality of ingredients and the straightforward, respectful approach to showcasing marine bounty that is characteristic of Basque cuisine and central to Côte Basque’s ethos. Eccles also underscored the dynamic nature of the grill menu, stating, "What I like about this is it keeps the menu quite spontaneous, which is great for us to work with – and great for the diner as well." This reflects a kitchen committed to seasonality and delivering the freshest possible experience to guests.

These direct quotes and insights from McConnell and Eccles paint a picture of Côte Basque as a project born of deep passion, historical appreciation, and a commitment to delivering a unique and high-quality dining experience.

Implications: Reshaping Melbourne’s Culinary Landscape

The opening of Côte Basque carries significant implications for Melbourne’s already esteemed dining scene, for Andrew McConnell’s formidable culinary empire, and potentially for broader trends in Australian gastronomy.

Impact on Melbourne Dining

Melbourne prides itself on being a global culinary hub, known for its diversity, innovation, and high standards. Côte Basque enters this competitive landscape not just as another restaurant, but as a statement from one of its most influential figures. Its focus on a "European grill" with distinct Basque undertones fills a niche that, while broadly European, offers a specific nuance not widely explored with such pedigree in the city. While Melbourne has excellent steak restaurants and seafood eateries, a dedicated establishment centered on the nuanced art of wood-fired European grilling, executed with McConnell’s signature sophistication, is a distinct offering.

The emphasis on seasonality, daily changing grill menus, and premium, often rare, produce like Blackmore’s Rohne beef, sets a new benchmark for ingredient sourcing and culinary ambition. This could inspire other restaurateurs to explore similar high-quality, regionally inspired concepts, further enriching the city’s gastronomic fabric. Moreover, the decision to transform a historically significant site, rather than build anew, underscores a growing trend of adaptive reuse in Melbourne, breathing new life into cherished locations and preserving urban heritage. Côte Basque is poised to become a new icon, drawing both local diners and international visitors seeking a taste of McConnell’s latest vision.

McConnell’s Enduring Legacy and Group Expansion

For Andrew McConnell and Jo McGann, Côte Basque is more than just another restaurant; it’s a testament to their enduring creativity and strategic expansion. Coming after their last city opening in 2020 and ahead of taking on Stokehouse later in the year, it demonstrates a robust growth trajectory for the McConnell group. Each restaurant in their portfolio – from Gimlet’s art deco glamour to Supernormal’s pan-Asian cool and Cumulus Inc.’s all-day bistro charm – is distinct, yet united by a common thread of quality, impeccable service, and a clear culinary identity.

Côte Basque reinforces McConnell’s reputation as a restaurateur who is constantly evolving, exploring new culinary territories, and refining his craft. It showcases his ability to translate a deeply personal culinary fascination (his decades-long interest in Basque cuisine) into a commercially successful and critically acclaimed venture. This expansion not only creates more jobs within the hospitality sector but also provides invaluable training and development opportunities for chefs, sommeliers, and front-of-house staff, further solidifying the group’s role as a leader in talent nurturing. The success of Côte Basque will undoubtedly strengthen the McConnell group’s standing as a powerhouse in Australian hospitality, capable of executing diverse and high-quality dining concepts at scale.

Broader Culinary Trends and Cultural Exchange

The launch of Côte Basque could signal broader trends in Australian dining. The move towards elemental cooking techniques, particularly wood-fired grilling, reflects a global return to authenticity and a celebration of natural flavors. As diners become more sophisticated and discerning, there is a growing appreciation for craftsmanship and a deeper understanding of how cooking methods influence taste.

Furthermore, the specific focus on Basque cuisine, which McConnell notes is neither strictly Spanish nor French, highlights a growing interest in exploring more nuanced regional European gastronomies beyond the more commonly represented Italian or French cuisines. This could spark a wider curiosity among Australian diners and chefs alike to delve into other distinct regional cuisines, fostering greater cultural exchange through food. The careful balance between heritage restoration and contemporary design also sets a precedent for how future hospitality venues might approach development in historically rich urban environments.

In essence, Côte Basque is not merely opening its doors; it is igniting a new conversation about culinary identity, historical reverence, and the timeless appeal of cooking with fire. Its success will undoubtedly leave an indelible mark on Melbourne’s vibrant food scene and further burnish the already illustrious career of Andrew McConnell.