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TRULY ITALIAN AFFAIR
WITH TRUFFLE FLAIR
Black Truffle Collaboration Dinner, Friday 26 July
To celebrate the end of our Eight Regions of Australian Black Truffle campaign, we are extremely excited to announce a very special guest joining us for a one-night-only collaboration black truffle dinner. On Friday 26th July, we warmly welcome to Sosta the exceptionally talented Head Chef Andrea Vignali from the incredible
Al Dente Enoteca on Nicholson Street.
Our very own Head Chef Alex Tintori will open the doors to his sacred Sosta kitchen and share the pass with Chef Vignali to bring you an exclusive experience.
Join us for a four-course truffle tasting menu created by two of the most dynamic and creative Chef's in Melbourne.
BLACK TRUFFLE TASTING MENU - $120PP
Antipasto - by Head Chef Tintori
CROSTATINA DI PATATE E TARTUFO
House-made potato custard tart, black garlic, black truffle foam
Primo - by Head Chef Vignali
TORTELLONI CACIO E PEPE E TARTUFO
Tortelloni, pecorino, pepper, black truffle
Secondo & Contorni - by Head Chef Tintori
BAVETTE, CON SALSA AL TARTUFO E MIDOLO ARROSTO
Wagyu flank steak, bone marrow & black truffle sauce
INSALATA & PATATE
House salad & potatoes
Dolce - by Head Chef Vignali
LATTE E MIELE E TARTUFO
Milk, honey, black truffle
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THE CHEF'S
Head Chef Alex Tintori
Tuscan Head Chef Alex Tintori's love for cooking was nurtured by his family's rich culinary heritage, he is inspired by his most loved regions throughout Italy and how they draw and rely on their surroundings in order to source local fresh produce and native, wild ingredients. He has lived and worked across Italy and London, with some of the most renowned Chefs in industry including Guy Grossi. With six years at the iconic Il Bacaro on Little Collins Street under Tintori’s belt, of which the last three he held the title of Head Chef, it seemed a natural progression to bring a fresh energy to Errol Street when he took on Sosta. With an impressive culinary career spanning over sixteen years, every dish is made with complex, artful technique where foraging and fermentation are at the forefront. What you see on the plate is only half of the story at Sosta.
Head Chef Andrea Vignali
Born in Lombardy in northern Italy, Head Chef Andrea Vignali was drawn to restaurants from the age of 12, first during school holidays at his uncle’s tavern in beautful Liguria, then on weekends at a restaurant in his home village of Robbiate. He soon shifted to culinary college where his teachers saw great potential, and after successfully graduating he joined the staff of Michelin-starred Pierino Penati, not far from Milan. But over-time travel was calling and two days after arriving in Melbourne, Vignali secured a job at Grossi Florentino. After a tumultuous 2020 in Melbourne, Vignali started Al Dente by making pasta from his kitchen bench at home as a means to survive during the lockdowns. He quickly rose to huge success and became known for his passion, perseverance and exceptional house-made dishes during this time. By March of 2021, Al Dente Enoteca was born and opened on Nicholson Street to critical acclaim.
Terms & Conditions
Extra freshly shaved truffles available at the table per dish, priced per gram on the night | Dietaries cannot be catered for on this occasion | Beverages not included in the $120pp menu | Wine pairing option available on the night | Bookings for the first sitting have a strict 2-hour time allocation | $120pp pre-authorisation to secure a table | 48-hours cancellation notice required.