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TRULY ITALIAN AFFAIR
WITH TRUFFLE FLAIR

LIMITED SEATS LEFT, Friday 26 July 

To celebrate the end of our Eight Regions of Australian Black Truffle campaign, we are extremely excited to announce a very special guest joining us for a one-night-only collaboration black truffle dinner. On Friday 26th July, we warmly welcome to Sosta the exceptionally talented Head Chef Andrea Vignali from the incredible

Al Dente Enoteca on Nicholson Street. 

Our very own Head Chef Alex Tintori will open the doors to his sacred Sosta kitchen and share the pass with Chef Vignali to bring you an exclusive experience.

Join us for a four-course truffle tasting menu created by two of the most dynamic and creative Chef's in Melbourne.

BLACK TRUFFLE TASTING MENU - $120PP

​​​​​​​Antipasto ​​​​​​​- by Head Chef Tintori
CROSTATINA DI PATATE E TARTUFO 
House-made potato custard tart, black garlic, black truffle foam

 Primo - by Head Chef Vignali 
TORTELLONI CACIO E PEPE E TARTUFO
Tortelloni, pecorino, pepper, black truffle 

 Secondo & Co​​​​​​​ntorni - by Head Chef Tintori
BAVETTE, CON SALSA AL TARTUFO E MIDOLO ARROSTO
Wagyu flank steak, bone marrow & black truffle sauce
INSALATA & PATATE
House salad & potatoes

 Dolce - by Head Chef Vignali 
LATTE E MIELE E TARTUFO
Milk, honey, black truffle 

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TRULY ITALIAN AFFAIR
WITH TRUFFLE FLAIR - THE SEQUEL

Black Truffle Collaboration Dinner, Friday 9 August 

After a sell-out collaboration dinner in July and plenty of black truffle love, we are bringing you a Truly Italian Affair with Truffle Flair - The sequel. We are so excited to announce that the brilliant and super talented business partner of Andrea Vignali, Head Chef Davide Bonadiman of Al Dente Enoteca will be joining our very own Head Chef Tintori on the Sosta kitchen pans on Friday 9th August, showcasing an all-new four-course ​​​​​​​black truffle inspired menu just for you! 

BLACK TRUFFLE TASTING MENU - $120PP

Antipasto - by Head Chef Tintori
CARCIOFI ALLA ROMANA AL TARTUFO
Pecorino & black truffle crumb filled roasted artichoke, truffle velouté

 Primo - by Head Chef Bonadiman 
CASONCELLI ALLA BERGAMASCA
Pear, veal & pancetta filled house-made casoncelli, Grand Padano foam, hazelnuts, black truffle

Secondo & Co​​​​​​​ntorni - by Head Chef Tintori
CAPRETTO, FUNGHI E POLENTA
Roast goat, pine mushroom trifolati, polenta, black truffle
INSALATA & PATATE
House salad & potatoes

Dolce - by Head Chef Bonadiman 
TIRAMISU
Jerusalem artichoke mascarpone, cherry compote, black truffle

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Terms & Conditions
Extra freshly shaved truffles available at the table per dish, priced per gram on the night | Dietaries cannot be catered for on this occasion | Beverages not included in the $120pp menu | Wine pairing option available on the night | Bookings for the first sitting have a strict 2-hour time allocation | $120pp pre-authorisation to secure a table | 48-hours cancellation notice required.

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