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When you hear the word "Dalmatian", you probably think of black and white spotty dogs, don't you? But Dalmatia is also the name of Croatia’s stunning Adriatic coastline and islands, including the cities of Dubrovnik, Zadar and Split. And that’s exactly the spirit captured at St Blaise, a charming Dalmatian bistro hidden in a little arcade in Matraville.
Owned and operated by Dubrovnik-born chef Vedran Perojevic, the restaurant draws inspiration from the coastal cooking of southern Croatia. On the menu? Adriatic seafood, slow-cooked meats, traditional pasta dishes and the kind of unhurried hospitality that defines the region. With its intimate dining room, open kitchen, outdoor courtyard and warm hospitality, St Blaise feels much like a traditional Dalmatian konoba – a rustic tavern where locals gather over grilled fish, cured meats, local wine and long conversations.
As for its name, St Blaise is the patron saint of Dubrovnik, who is said to have saved the city from a Venetian attack in the 10th century. While the menu takes a more modern approach, the cooking remains deeply rooted in tradition. Sauces are slow-cooked, seafood is prepared fresh to order, and the bread is baked in-house daily. In fact, word about the unlimited house-made focaccia-style bread has spread among locals – and yes, it’s complimentary.
Signature dishes include black cuttlefish risotto, Adriatic seafood brodet (stew) with polenta, Dalmatian octopus salad, whipped salt cod pâté, Pag Island-style lamb ragù with handmade pasta and slow-cooked porchetta.
"Our goal was always to transport people to the Adriatic, to experience the warmth and hospitality of the European coast – the kind of places where people gather around food, wine, bread and conversation for hours,” says Perojevic. "Our food takes time, and that’s part of our philosophy; we don’t believe dining should feel rushed."
The wine list features drops exclusively from outside Australia, including Italy, Spain, South Africa and Argentina. Whatever you do, don’t leave without trying one of the traditional Croatian liqueurs – think chokeberry, fig, carob, cherry and honey – alongside rakija and grappa.
St Blaise is open for dinner Tuesday to Saturday, 5pm-10pm. Follow them on Instagram.
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