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Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Sarti
Italian
Sarti
-37.814013,144.967552

Sarti hit a flat spot after chef Riccardo Momesso decamped to Valentino, but it's definitely found its mojo again. The laneway darling is gleaming after a makeover and the deck is now enclosed, creating a sultry function space. Sarti works for romance, catch-ups and deal-making, with its smooth bar, cosy nooks and intuitive floor staff. Chef Paolo Masciopinto plies classical flavours and contemporary techniques to deliver compelling dishes. Deep-black squid-ink spaghetti is topped with crab and a salty scattering of roe, the salumi board is unstinting in quality and interest, and the grill turns out magnificent steaks and shellfish. Pasta dishes, such as duck rotolo with mushrooms, are creative and comforting. Trickier offerings - a vitello tonnato with veal girello and foamed tuna mayonnaise, say - also generally pay off, but the real reward is to be ensconced in a restaurant so animated and optimistic.

 


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $6-$19

    M $27-$38

    D $12-$18

  • Feature:
  • Licensed
    Bar
    Outdoor dining
  • Cards:
  • American Express
    Diners Club
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Paolo Masciopinto

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