Set Menu
Complementary Iniziare
As per Italian tradition, SALA homemade bread serving with whipped maple butter and Pugliese extra virgin olive oil
Antipasti – Selection Of
Spencer Gulf Kingfish Crudo + Green Tomato + Pickled Cucumber + Stracciatella + Bronze Fennel (nf, gf)
Grilled Porcini Mushrooms + Caramelised Jerusalem Artichoke + Rosemary Honey + Crispy Chickpeas (vegan, gf)
Burrata + Sour Cherries + Nduja (nf, gf)
WA Baby Octopus + Black Olive + Roast Tomato + Celery Leaf (gf, df, nf)
Grilled Skull Island Tiger Prawns + Salsa Verde + Lemon (nf, gf, df)
Blue Swimmer Crab Casino + Baby Artichokes + Scallop Nduja Butter + Grissini Pangrattato + Bottarga (nf, gf)
Secondi – Selection Of
Aquerello Risotto + Oberon Pine Mushrooms + Pecorino (gf, nf, v)
Buckwheat Fettuccine + Wild Boar + Red Wine Ragu + Stracciatella (nf)
Murray Cod Fillet + Pugliese EVO + Lemon (gf, nf, df)
Dry Aged Yellowfin Tuna Steak + Baby Artichoke + Salmoriglio Dressing + Jus (gf, nf, df)
350g Berkshire Pork Cutlet + London Pippin Apple + Marjoram + Jus (gf, nf, df)
200g Tajima Wagyu MBS4+ Scotch Fillet + Tarragon Butter + Jus (nf, df)
Served with
Seasonal Ramarro Farm Leaf Salad + Radish + Honey & Strawberry Vinaigrette (v, df, nf, gf)
Wild & Farmed Mushrooms Trifolati (nf, gf, df)
Baby Kipfler Potatoes + Preserved Lemon (nf, gf, df)
Dolce – Choice Of
Strawberry ‘Crostata’ + Vanilla Pastry Cream + White Balsamic Strawberry Sorbet (nf)
Buffalo Ricotta Cheese Cake + Pistachio (v)
Cacao Barry ‘Inaya’ Chocolate + Souffle Tart + Fior di Latte Gelato