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.

They haven’t gone overboard with the ‘spaghetti western’ décor, with some strategically placed pictures on the walls.

Spread over three levels, you can pop in for a drink in the saloon, have dinner upstairs in one of the booths or you can hold a private function on level three.

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!
Mains:

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.

Gnocchi with forest mushrooms, sage, Parmesan, white wine and garlic was little pillows of pasta with a good combination of mushroom and sauce of wine, garlic and Parmesan.

Chicken Piccata – herb and Parmesan crusted chicken in white wine, capers, lemon, zucchini on spaghetti aglio olio. Creamy al dente pasta with juicy chicken. Once again a very moreish dish.

A side dish of fresh Panzanella salad.

And you must save room for dessert – specifically the Tiramisu! The sponge biscuits are soaked in honey bourbon. It’s a perfect balance of bourbon, coffee and cream. To die for!

Spaghetti Western Saloon is open for lunch and dinner Monday to Friday and from 4pm until late Saturday night. Sunday closed.

** I was an invited guest.