Santini Grill

Black Berkshire 'Sicilian' Suckling pig, wood roasted over lemon myrtle, roasted new potatoes, spiced speck, oregano, Garlic, Pork roasting juices. Your server will advise the Pinot selection. We request that you provide your credit card details as a guarantee. If you fail to show up, numbers decrease or cancel without at least 24 hours notice, you may be charged a no-show fee. This reservation is guaranteed to the value of $64 per person.

Indulge in Santini Grill's Christmas Day Feasting menu at $155 per person Glass of Prosecco on arrival CANAPES Fig + Goats Curd Tartlet Cured Half Shell Scallops + Orange + Fennel + Chilli ENTREE Gold Band Snapper Carpaccio - Burnt Orange + Fennel + Horseradish Abrolhos Island Octopus - Braised Chickpeas + ‘Nduja + Lemon + Parsley Split Skull Island Prawns - Prawn + Orange + Chilli Butter Zucchini Blossom - Spiced Labneh + Herb Oil + Sesame Seed * 2017 Garganega - Cantina ‘Pra’ Grande Soave Superiore Classico Veneto, ITA * 2018 Sauvignon - Wines of Merritt Margaret River, WA MAIN Roast Turkey - Pork + Sage + Pine Nut + Cranberry Stuffing + Gravy Five Spiced Roast Duck - Grappa Sauce + Sour Cherries The QT Rib Eye - Bone Marrow Butter Orange + Fennel Salad - Celery Heart + Radicchio + Currants + Green Olives + Pickled Shallots Butter Lettuce + Mint + Dill Green Beans + Soft Herbs + Red Peppers * 2016 Pinot Noir - Ten Minutes by Tractor ’10X’ Mornington Peninsula, VIC * 2017 Cabernet Sauvignon - Vasse Felix ‘Premier’ Margaret River, WA DESSERT Steamed Xmas Pudding - Spiced Custard + Sour Cherries Cannoli Marsala Pastry + Sweet Ricotta Fruit Mince Pie - Brandy Sauce * 2011 Riesling - Xabregas ‘X2’ Off-Dry Mount Barker, WA * Add Paired wines for $65pp Full payment of Menu required at time of booking and non-refundable. Paired wines may be ordered on the day. Please advise if you have any special dietary requirements we need to be aware of. Please email for children's bookings at discounted rate. E: santini_qtperth@evt.com T: 9225 8024

Indulge in Santini Grill's Christmas Day Feasting menu at $155 per person Glass of Prosecco on arrival CANAPES Fig + Goats Curd Tartlet Cured Half Shell Scallops + Orange + Fennel + Chilli ENTREE Gold Band Snapper Carpaccio - Burnt Orange + Fennel + Horseradish Abrolhos Island Octopus - Braised Chickpeas + ‘Nduja + Lemon + Parsley Split Skull Island Prawns - Prawn + Orange + Chilli Butter Zucchini Blossom - Spiced Labneh + Herb Oil + Sesame Seed * 2017 Garganega - Cantina ‘Pra’ Grande Soave Superiore Classico Veneto, ITA * 2018 Sauvignon - Wines of Merritt Margaret River, WA MAIN Roast Turkey - Pork + Sage + Pine Nut + Cranberry Stuffing + Gravy Five Spiced Roast Duck - Grappa Sauce + Sour Cherries The QT Rib Eye - Bone Marrow Butter Orange + Fennel Salad - Celery Heart + Radicchio + Currants + Green Olives + Pickled Shallots Butter Lettuce + Mint + Dill Green Beans + Soft Herbs + Red Peppers * 2016 Pinot Noir - Ten Minutes by Tractor ’10X’ Mornington Peninsula, VIC * 2017 Cabernet Sauvignon - Vasse Felix ‘Premier’ Margaret River, WA DESSERT Steamed Xmas Pudding - Spiced Custard + Sour Cherries Cannoli Marsala Pastry + Sweet Ricotta Fruit Mince Pie - Brandy Sauce * 2011 Riesling - Xabregas ‘X2’ Off-Dry Mount Barker, WA * Add Paired wines for $65pp Full payment of Menu required at time of booking and non-refundable. Paired wines may be ordered on the day. Please advise if you have any special dietary requirements we need to be aware of. Please email for children's bookings at discounted rate. E: santini_qtperth@evt.com T: 9225 8024

This New Year we can promise some razzle. A little dazzle. The promise of another 365 days of new possibilities. Join us for an evening where unconventional reigns supreme and bring in the new year in style at QT Perth. For those more civilized but still after a great time, we have a 5-course sit down Italian feast in Santini Grill specially curated by Executive Chef, Nic Wood, with an option to add paired wines for $60pp SPUNTINO Fig + Goats Curd Tartlets Sterling Caviar + Crème Fraiche + Chicken Skin * NV Perrier Jouët ‘Grand Brut’ Champagne - Epernay, FRA PRIMO CORSO Octopus + Pickled Mussels + Broad Beans + Blackberries + Fennel + Borage Flowers * 2018 Kir Yianni - Amyndeon, GRE or Ricotta + Lemon + Zucchini Blossom + Carrot Hummus + Herb Oil * 2017 Charquino - Rias Baixas, SPN SECONDO COSO Burrata + Fennel + Pine Nuts + Sweet Yellow Peppers + Citrus * 2017 Villa Matilde - Campania, ITA or WA Rock Lobster + Uni + Dill + Orange * 2018 Stefano Lubiana ‘Primavera’ - Derwent Valley, TAS TERZO CORSO Wood Roasted Snapper + Saffron + Smoked Potato + Fennel + Tomatoes * 2018 Larry Cherubino ‘The Yard, Channybearup’ - Pemberton, WA or Braised Beef Ravioli + Pickled Mushrooms + Watercress Oil + Bone Broth + Garlic Flowers * 2017 Fletcher Nebbiolo D'alba - Piedmont, ITA QUARTO CORSO Dark Bitter Chocolate + Passionfruit + Ginger + Chocolate Crumbs * 2014 Myattsfield ‘Kenneth Green’ Vintage Fortified - Perth Hills, WA or Orange Custard Fritti + Italian Meringue + Fennel Sugar * 2014 Torbreck 'Bothie' Frontignac - Barossa Valley, SA 5 Course menu at $165 per person * Additional $60 per person for paired wine selection available on the night Full payment for Menu required at time of booking and non-refundable. Please advise if you have any special dietary requirements we need to be aware of and if you would like to book the paired wine selection. E: santini_qtperth@evt.com T: 9225 8024