Steven Scaffidi did his
hospitality training in Perth
and the Eastern States
before honing his skills in
Melbourne and overseas. He
returned to Perth to set up
Altos in Subiaco, which in its
first model was based on the
highly successful Il Becaro in
Melbourne. After a decade in
what was one of Perth’s best
known restaurants, Scaffidi
moved to his current location
where he has set up a bar
based on the great bars
of Europe.
Food tradition here has given
way to CBD pragmatism. Open
for breakfast with one of the best
coffee blends available in the
city, Bar One reverts to a fine
lunch restaurant for five days
of the week and in the evenings
it converts to a tapas style bar.
On Saturdays it is open in the
evenings for a-la-carte dining.
The compact a-la-carte menu is
supplemented by daily specials
and this gives a better balance to
the dishes on offer. Chef Andrew
Calander was in the Altos kitchen
and has returned to spruce up
the menu at Bar One. The good
food pumping out of the kitchen
is well supported by professional
and knowledgeable service, a
well constructed wine list and an
enjoyable ambience.
There are some 80 wines on the
printed wine-list but informed
sommeliers have some others
on hand. The wines are carefully
selected to give balance in
styles, variety, source and price.
The staff’s wine knowledge is
a credit to the venue. The very
well stocked bar will keep most
requests for beverages satisfied.
The average cost per head for an
entrée, main and dessert is $72.
