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We have some news, but don’t stress – we think you’re going to like it.
Nic Wood really needs no introduction. The lauded chef is one of QT’s culinary gurus, a fact cemented by his helm at Santini Bar & Grill in Perth, and his recent takeover of the Gowings Bar & Grill kitchen at QT Sydney.
Santini Bar & Grill quickly established itself as one of Perth’s most loved Italian dining spots. With a focus on fresh seasonal produce, thoughtfully sourced and simply cooked, Wood has made some changes at Santini for Spring, with a slew of new dishes promised to reinvigorate the current offering.
The restaurant will continue to cook up dishes inspired by traditional Italian flavours, which heavily revolves around local growers and producers. Think the perfect blend of contrasting textures in Wood’s moreish Burrata, golden-fried Pork Cotoletta and a creamy king prawn Risotto. There will also be Italian treats galore – joining the beloved 1988 recipe for classic tiramisu already on the menu is the baked vanilla cheesecake, among others.
“I’ll come up with some words on paper and then let my inner chef take over and create” admits Wood, when describing where his ideas and inspiration for his menu comes from. “Not all dishes work out in the end, it’s all about trialling and testing until it’s a great dish.”
The latest dish additions have been plucked from Wood’s simplistic approach to food, “I try to only have 4 to 6 ingredients per dish so the dish isn’t over complicated.”
Having spent most of his life in WA, Wood is guided by the seasons and is committed to letting the locally foraged produce take centre stage. “Our guests love to know they have local products on their plates, and I love to get the best products on the plate”. With unadorned local produce at the heart of the menu, Wood has collaborated with some of his favourite local Perth producers, “We truly get to cook with some of Australia’s best products, from the Abrolhos Island Octopus to the incredible hand stretched cheeses from La Delizia Laticini”.
And if the hand rolled pasta, or the fresh Cape Grim Beef wasn’t enough to get you drooling, perhaps the extensive wine list at Santini, curated by QT Hotels & Resorts’ Group Wine Director Chris Morrison, will.
As for Wood’s favourite addition to the menu? “I’m very excited about the Abrolhos Island Octopus dish, and Gold Band Snapper Carpaccio. Both are very simple dishes, but they pack a punch of flavour.”
You can book a table at Santini Bar & Grill here.
Words by Cat Spanti
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