Billy Boy Blue

Billy Boy Blue was established early 2015 by owners and company Directors Dan Tesoriero and Douglas Kerr as the natural next step after a combined 40 years restaurant experience both in Melbourne and the UK .

It is their first venture as owner/operators.

The concept behind Billy Boy Blue is to honour the hearty essence of European peasant food and its connection to the food of the land. In addition, all elements of the produce will be utilised, with sustainable and ethical consideration, using, for example, a ‘nose to tail scenario’ where no part of the animal is wasted. Billy Boy Blue's approach is to strip back any contemporary elaborate spin and construct an extensive, affordable menu by using seasonal fresh produce to deliver a hearty, home cooked experience.
*
The name Billy Boy Blue is in tune with the essence of their parent company The Little Engine That Could Pty Ltd and celebrates the innocence and truth of a fading generation. All three owners come from a tactile, analogue generation where imagination was free to roam. They want to celebrate that tactility as much as possible and apply their vast experience in life and their industry to give back to those that paved the way for them.

The Little Engine's ethos is ultimately about family and togetherness. Good food and good wine is a great way to entice that bind.