Pasta, Pizza and Cocktails at St Ali
Embracing the Italian tradition of woodfired pizza and homemade pasta, South Melbourne icon St Ali is celebrating summer with extended hours and a focus on outdoor dining.
It’s been 13 years since the café has been open for evening trade, which makes St Ali Nights even more of an occasion. And reason enough to swap out its famous coffee for a few choice cocktails as the sun sinks down.
Using ancient grain pizza dough, woodfired pizzas from Tony Nicolini (founder of Brazil’s La Doc Gastronomia) highlight toppings like Soppressa salami, pancetta, hand-torn buffalo mozzarella and Caciocavallo cheese. Meanwhile, pasta chef Andrea Vignali will reside over classics ranging from tortellini cacio e pepe to speck, stracchino and asparagus ravioli.
And on the cocktail front, Orlando Marzo, who won World’s Best Bartender Award in 2018, will contribute such inventions as a Fig Leaf Negroni, Salento Espresso Martini, Panettone Punch, and Elderflower and Lemon Bellini.
That’s all on top of a grazing menu from chef Greg McFarland (formerly of Green Park Dining and Kettle Black), which includes beef tartare, slow-roasted pork belly bun, 500g rib-eye on the bone, and whole baked snapper.
The full menu runs on Friday and Saturday, with the pizza menu on Sunday nights.
Broadsheet is a proud media partner of St Ali.
