Sassi Cucina

Delicately diced raw local coral trout dressed in kaffir lime oil and citrus soy, topped with finger lime pearls, onion gel, bonito mayo, and finished with luxurious sturgeon caviar.

Finely sliced Tasmanian salmon drizzled with extra virgin olive oil and citrus soy, with a fresh kick of chilli, cracked pepper, and chopped parsley.

Thinly diced tuna with a sesame-soy and chilli oil dressing, paired with pickled shallots, toasted peanuts, Vannella stracciatella, and crisped artisan bread.

Creamy whipped Fraser Isle spanner crab spread, with house pickles, marinated white anchovy lemon curd and sturgeon caviar.

Velvety buffalo burrata nestled on crispy crostini with heirloom cherry tomatoes, fresh basil, pickled onion, and a sweet balsamic reduction.

Finely sliced kangaroo crusted with burnt pepper, accented by tangy pickled shallots, goat cheese and horseradish cream, lemon balm and crisped bread.

Tenderloin beef tartare with caramelised onion, grana Padano, tangy pickles, and herbs and pistachio pesto with a side of crispy bread.

Baked local whiting fillets (3), coated in a pistachio crumb and served over a bed of sweet and sour raspberry onion.

Seared scallops (3) set atop a silky cauliflower and vanilla purée, finished with a saffron reduction and rainbow trout roe.

Local baby octopus skewers marinated in soy, lime and chilli. Chargrilled and paired with tangy sour cream and fire-roasted capsicum.

Al dente squid ink spaghetti tossed with local prawns, fresh basil, lemon zest, a touch of chilli, juicy cherry tomatoes, and a splash of cream for a rich finish.

A seafood lover’s dream cooked al dente and crowned with prawns, green bugs, mussels, clams, salmon, and barramundi in a fragrant garlic, chilli, and herb blend.

Classic spaghetti with clams, deglazed in white wine with garlic, fresh parsley, and golden breadcrumbs for a subtle crunch.

A bold vegetarian classic - al dente spaghetti with olives, capers, garlic, chilli and Napoli sauce, finished with toasted breadcrumbs and grana Padano.