These pics were taken during the media launch of Spaghettini’s new menu. The menu features a range of traditional Antipasti (starters), Zuppa (soups), Insalata (salads) Primi (main Courses) and Dolce (desserts).

Chef Thomas Walter briefing us on the new menu

Pepata di Cozze – new zealand mussels cooked in garlic-herb and butter broth

Carpaccio di Manzo- beef tenderloin carpaccio marinated with mustard dressing and served with mushroom salad

Carpaccio di Salmone – fresh tasmanian salmon carpaccio marinated in fresh dill oil and rocket salad

Insalata di Frutti di Mare – mixed seafood tossed with rocket salad, roasted bell peppers, tomatoes and balsamic dressing

Osso Bucco – roasted slice of beef leg in a rich beef jus with gremolata and sardinian cous cous

Penne pasta with raisins and pine nuts

Duck Risotto – Highlight of the night for me!

Costoletta di Agnello – marinated lamb chop with olive oil, garlic, rosemary,and lemon, served with grilled polenta