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 Zucchini + Pickled Butter Squash + Pickled Chantrelle Mushrooms + Crispy Chickpeas + Pizzo + Mint (vegan, gf)
Burrata + Sour Cherries + Nduja (nf, gf)
WA 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
Asparagus Milanese + Pickled Asparagus + Stracciatella + Candied Hazelnut + Bronze Fennel
Orecchiette + Wild Boar + Red Wine Ragu + Stracciatella (nf)
Fish Of The Dat + 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 Leaves + 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 + Passionfruit Curd Tart + Chocolate Sorbet (nf)
