The much loved Italian institution Sarti has a new look and feel. With some decor changes and new head chef Paolo Masciopinto at the reins, Sarti’s fresh new seasonal menu boasts an inventive mix of both traditional and contemporary Italian food.
We let Sarti feed us a selection of dishes, an option that is also on offer for those that are happily guided by Joe, Michael and the team. We kicked off with a selection of Stuzzichini – small appetizers, designed to share. It would be so easy to get carried away with these and not leave much room for anything else, but we sampled a couple of the lighter options such as carpaccio of scallops and rolled mozarella with ocean trout. Clearly we were after some comforting as the highlight was a delicious pan roasted quail with crispy polenta, cavolo nero, salted grapes and vincotto. If cured meats are your thing, there is also a selection of inticing cured meats all served with gnocchi fritti on offer (pictured below). From the Pasta selection we enjoyed Rotolo d’Anatra – a handmade rolled duck pasta with field mushrooms and parmesan (pictured below) and a delicious Secondi of succulent lamb rack and fillet with a pistachio crust, slippery jacks and soubise puree.
Next came Dolce of aerated chocolate bar, honeycomb, almond and Tasmanian pepper, this textural delight wasn’t as sweet as it sounds, the use of dark semi-sweet chocolate worked well for me as I’m not a big sweet tooth.
Sarti has always had integrity and warmth, and it’s definitely safe to say that neither is lost with their new direction.