Published on 16 June 2022
If you like your tuna crudo served with beurre bosc pear, or your southern rock lobster twirled through golden spaghetti, then it's time to make for High Street, Prahran; here’s Osteria Renata chef Gus Cadden with what to order when you get there.
How about a drink?
If you’re into something a little bitter and you’re feeling like a cocktail, then we’d recommend our Negroni. If you’re a fan of skin-contact wine, go for a 2021 Rob Hall Viognier, a delicious orange wine that we pour from a tap and serve in a carafe.
I’m here for a good time, not a long time.
You absolutely can't go past our char-grilled Fremantle octopus served on a skewer with an ’nduja dressing, and our roasted Jerusalem artichokes, coppa and goat’s curd is also a must.
Got anything light and fresh?
The yellowfin tuna crudo with beurre bosc pear, green olive and lemon sorrel oil is a fresh and vibrant dish. Otherwise, our pickled peppers with salmoriglio is a light and delicious alternative.
I like tasty food but I don’t eat animals.
Look no further than our handmade quadratti with mushroom, porcini custard and roasted, dried porcini. The porcini is already a team favourite. If mushrooms aren't your thing, then our barbecued broccolini with Asiago custard and parmigiano reggiano will do the trick.
Name the dish that is quintessentially Osteria Renata.
The cacio e pepe gnocco fritto, served alongside 36-month jamon Iberico, is the essence of Osteria Renata: a classic dish made with good quality produce. Simple, generous and delicious.
Let’s go big. Let’s go crazy. What have you got for me?
Our southern rock lobster, whole-egg spaghetti, brodetto and fine herbs. This dish is only available for pre-order and is the only seafood pasta you’ll ever want to eat. Everything about this dish is big.
And to close?
The chocolate and olive tart, with roasted hazelnuts and whipped mascarpone. Not too sweet, but very tasty. A beautiful dessert and the perfect way to end the night.
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