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 + Figs + Rosemary Honey + Crispy Chickpeas (vegan, gf)
Burrata + Sour Cherries + Nduja (nf, gf)
WA Octopus Fritto + Baby Artichokes + Olive Cream + Iced Plant (gf, df, nf)
Grilled Skull Island Tiger Prawns + Scallop Nduja Butter + Bottarga (nf, gf)
Steamed WA Lobster Salad + Pickled White Peach + Monterosa Tomatoes + Grissini + Mint (df, nf)
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)
White Pyrenees Lamb Cutlets + Grissini & Herb Crumbed +Lemon + Jus (nf, df)
300g Tajima Wagyu MBS4+ Scotch Fillet + Tarragon Butter + Jus (nf, df)
Served with
Wild & Farmed Mushrooms Trifolati (nf, gf, df)
Baby Kipfler Potatoes + Preserved Lemon (nf, gf, df)
Seasonal Ramarro Farm Leaf Salad + Radish + Honey & Strawberry Vinaigrette (v, df, nf, gf)
Dolce – Choice Of
A Celebration of ‘The Aussie Mango’ (v)
Tasmanian Cherry ‘Crostata’ + Vanilla Pastry Cream + Sorbet (nf)
Buffalo Ricotta Cheese Cake + Pistachio (v)
Traditional Sacher Tort + Cacao Barry ‘Inaya’ Chocolate + Apricot Preserve + Mascarpone (nf)