Profiting
from a prime position on the curve of Fitzroy Street, Bar Santo has been quietly
building a reputation for three years now. How? Friendly, attentive service, a
simple, stylish dining room and classic cafe food done well. Breakfast means caramelised
onion and roasted capsicum omelette or toasted panettone at a pavement table.
Later in the day, baked ricotta with chilli oil, or meatballs and tomato salsa
make good sunset-watching snacks. After dark, candles glow on clothed and paper-covered
tables and the kitchen sends out things like penne with a lamb ragu and lime panna
cotta. Cheap Eats 2004
A weekly changing chalkboard menu
featuring southern Italian dishes containing the freshest of ingredients. Includes
dishes such as Borlotti Bean with Pancetta Soup, Seafood Risotto and Crumbed Veal
topped with melted bocconcini and a bolognese sauce. Snacks are available throughout
the day such as pizza, panini and arancini. Breakfasts on weekends. Takeaway also
available. Dine Out 2003
... a weekly changing blackboard
menu of familiar Italian fare that translates into a simple, modern, freshness
on the plate. On our visit there's a seafood risotto that slumps oozily - as it
should - across the bowl, starchily creamy and studded with tiny mussels and calamari.
Other winners are cushions of ravioli full of smooth, rich veal under sauteed
mushroom and little squid cowls stuffed with spinach and ricotta. Simple food
like this only works if the kitchen is picking decent produce and this is evident
in the salads. ... Bar Santo is a welcome, unpretentious bolthole amongst
the high-priced frippery of Fitzroy Street, where two courses will leave you with
change from $25. Epicure (The Age) May 2001
"...but
I'm too absorbed in our tre colori salad to notice. Smooth cubes of boiled potato,
crunchy string beans, and the reddest, tastiest tomatoes I have had in yonks are
dribbled with a fine Italian dressing - it's the Italian flag in a salad. ...
these tomatoes, they are so good. I'm told they come from an exclusive market
gardener. I say slap a heritage listing on him at once." Reviewed by
Sam http://www.4micate.com/sam02/HTML/reviews/food/FOOD_SANTO.HTML
Menu
$
entree
9.00
Bowl of olives with parmesan chunks and grissini sticks
8.00
Zuppa del Frate - Hearty winter soup of vegetable broth with mixed legumes and
mixed vegetables.
12.00
Calamari Fritte
- Fried calamari rings served with wild roquette, lemon and homemade mayonnaise.
12.00
Polenta
Fingers - Creamy polenta wrapped with tasty speck and covered with parmesan cheese.
12.00
Polenta
Fingers - Creamy polenta wrapped with tasty speck and covered with parmesan cheese.
16.00
Crostone con Porcini - Toasted ciabatta bread topped with porcini mushrooms and
a hint of truffle and covered in talleggio cheese and baked.
7.00
Bruschetta - grilled ciabatta bread topped with tomato and basil.
7.00
Suppli - small vegetarian risotto balls
8.00
Meatballs - served with tomato salsa.
8.00
Homemade Pate with toast.
5.00
Baked Ricotta
with chilli oil.
5.50
Pizza by the square.
21.50
Antipasto Misto - selection of daily
antipasto specials.
$
main
18.00
Risotto ai Porcini - Italian arborio rice, slow cooked in porcini mushroom stock
with porcini, mushrooms a hint of truffle and parmesan cheese.
17.00
Gnocchi di Patate - Handmade potato dumplings served with a ragu of pancetta,
tomato, onion, herbs and parmesan cheese.
19.50
Linguini con Cape Sante - Freshly cooked linguini served with plump scallops,
fresh tomato, garlic, shallots, white wine and chilli.
17.00
Tortino di Patate e Zucchine - Layers of potato, zucchini, garlic and rosemary
baked golden and served on napoli sauce.
21.50
Spezzatino di Vitello e Piselli - Tender chunks of veal, slow cooked with vegetables,
white wine, herbs and peas and served with creamy mashed potato.
27.50
Filetto con Salsa di Balsamico - Tender eye fillet steak, sealed in the pan and
served with a balsamic sauce, mashed potato and seasonal vegetable.
$
sides
7.00
Mista
- Crisp leaves, tomato, cucumber.
7.00
Rucola- wild roquette and shaved parmesan with olive oil and balsamic.
8.00
Side of grilled mixed vegetables with garlic, olive oil and parsley.
7.00
Side
of Roasted Potatoes with garlic and rosemary.
$
dessert
8.00
Tiramisu
8.00
Crostata del Giorno - tart
of the day.
9.00
Creme Brulee
9.00
Tenerina al Cioccolato - velvety chocolate cake served with strawberry sauce.
4.50
Tenerina al Cioccolato velvety
chocolate cake served with strawberry sauce.
