Bellota Wine Bar occupies a Victorian-era building on Bank Street, functioning as an extension of the neighbouring Prince Wine Store rather than a standalone restaurant with its own cellar. That relationship gives the wine list its scale, with more than 3,500 labels available to drink on-site by the glass, taste, half carafe or bottle. Food centres on a large marble bar where daily fresh seafood is displayed and prepared to order, alongside a broader menu of snacks and antipasti plates. European dishes make up the rest of the offering, including spaghetti carbonara, French onion soup and braised duck legs, backed by a selection of charcuterie and cheese. The kitchen is led by executive chef Nicky Riemer. The venue was established by wine specialists Philip Rich, Michael McNamara and Alex Wilcox, and the fit-out favours a light-filled, European-leaning aesthetic across an intimate main room and a small courtyard. It works as well for a quick glass and a plate of oysters as it does for a longer dinner built around the wine list, and its position next to Prince Wine Store makes it a natural stop for anyone browsing the bottle shop beforehand.