Spaghetti Western saloon is bringing a taste of the Wild West but with a twist! Where Luciano Pavarotti meets Clint Eastwood, the new King William Street venue blends American and Italian cuisine.
Walking in the first thing I noticed when walking into Spaghetti Western saloon was the exposed brick, the high ceilings and the lighting.
Chef Matthew Ryder heads up the kitchen, himself with an impressive 20 year career. “I pursued a career as a chef simply because I have a passion for really good food, and that’s what Spaghetti Western is all about, hearty Italian food with a strong American influence,“ he says. And we tasted some of the items on his menu.
From the entree menu:
Crispy zucchini fries with lemon aioli. The zucchini was soft with a crispy deep fried herb coating. Matched well with the zingy lemon aioli!
Wild caught Port Lincoln sardines on grilled ciabatta with cherry tomatoes, parsley and olive oil was definitely a favourite. The sardines were soft and delicate paired well with the crunchy ciabatta and soft juicy tomatoes. And impressed the sardines were from Port Lincoln – a place where I fished just recently!
Roasted South Australian baby snapper with cauliflower purée, cannellini beans, peas, green beans, zucchini, basil pesto and lemon. The snapper was cooked to perfection and I was impressed with the large combination of vegetables. The pesto and lemon topped it off. Very enjoyable.
Eggplant lasagna with layers of ricotta, spinach, tomato sugo, rocket, fresh mozarella and basil was so moreish and I could have more right? Vegetables are good right? A fabulous dish with a lovely combination of flavours layered well.
** I was an invited guest.