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As per Italian tradition, SALA homemade bread serving with whipped maple butter and Pugliese extra virgin olive oil

Charred Peppers + Ricotta Salata + Candied Hazelnuts + Upland Cress (v, gf)

Spencer Gulf Kingfish Tuna Crudo + Marinated Tomatoes + Crispy Capers + Carta Musica (df, nf)

Skull Island Tiger Prawns + Salsa Verde + Lemon (df, gf, nf)

Prosciutto San Danielle + Qld Rock Melon (df, gf, nf)

Ricotta Ravioli + Truffle Butter Sauce + Parmesan (v, nf)

Grilled Murray Cod + Salmoriglio + Ice Plant + Jus (df, gf, nf)

Chargrilled Spatchcock + Cherry Tomatoes + Olives + Fresh Herbs (df, gf, nf)

Slow Roasted Beef Shortrib + Red Wine & Shallot Dressing + Jus (df, gf, nf)

(Upgrade to Tajima MBS4 Wagyu Scotch Fillet + Additional $10 per person)

Ramarro Farm Organic Leaves + Radish + Bronze Fennel + Honey Vinegar (nf)

Baby Kipfler Potatoes + Preserved Lemon (nf,gf,df)

Sala’s Limoncello ‘Delizia’ + Sponge Cake + Mascarpone (nf)

Seasonal Berry ‘Crostata’ + Pastry Cream (nf)

Traditional Bunet + Amaretti (gf)

(Dietaries will be catered with Seasonal Fruits + Sorbet)

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