An Authentic Autumnal Pairing at Balla
Executive chef Gabriele Taddeucci and the team at modern Italian standout Balla at The Star have prepared a special new dining offering for autumn.
Begin your night at the bar with an Americano or Bellini aperitif. From there, reap the spoils of Taddeucci’s modern interpretation of simple favourites from his homeland.
Choose from seared scallops with celeriac salad and ‘nduja crumbs, a warming osso buco agnolotti (pasta with osso buco) with Jerusalem artichoke and rosemary sauce, or wood-grilled quail with root vegetables minestrone and marsala reduction. You can choose each dish on its own, or sample all three paired with a select apertif for $95.
And because Balla has an extensive wine list it’s also the perfect spot to sit back and enjoy Taddeucci’s food while taking in views of the harbour.
Book a table now or call (02) 9657 9129.
This article is produced by Broadsheet in partnership with The Star.