Sustainable & Seasonal Focus

cucina d’Esposito

“I grew up in a household that lived sustainable everyday.  This was incidental to our Italian culture and its cuisine is built around local, seasonal produce.  It’s all my family know.  Fruit and veg from my parents’ backyard, meat and fish from the market, home-made pasta, cakes and biscotti filled our family’s daily life and I am transforming Saint Peter’s menu to embrace this culture, my heritage and the food I love to cook – the food from my childhood.”

Chef Maurice Esposito

quality & provenance.

Sustainability is very much part of the ethos of Saint Peter’s Restaurant, not only in seafood but in all our produce. We insist on being aware of the provenance of the meats, seafood and seasonal vegetables (often from Maurice’s family’s garden) that we use. Maurice has long-term, close relationships with his suppliers who inform him daily of what’s best at market.

Saint Peter's restaurant and bar

 

our specials board

Che si mangia?!

Our daily specials board reflects Melbourne’s seasonal produce, whether being sourced from the markets or straight out of Maria’s garden in Northcote

“Maurice is as multicultural as Melbourne itself.  His knowledge of produce combined with his love of cooking ensures that dishes are progressive, innovative and delicious … keeping his menu simple allowing the flavours to come to the fore … Esposito’s passion for food is evident in everything that comes out of the kitchen.  This is the food of a happy chef.”

John Lethlean

our staple menu

l’antipasto

Bruschetta di pomodoro
char-grilled housemade sourdough bread with vine ripened tomatoes, mum’s fresh basil & locally produced buffalo mozzarella  $12

Calamari fritti
locally procured calamari, dusted in semolina flour & lemon salt, shallow fried, served on rocket with a garlic & balsamic dressing  $16

Salumi di casa
locally produced salumi including pancetta, salami, ‘nduja & prosciutto, served with chilli grissini  $19

le zuppe e pasta

Zuppa di cozze e vongole
Mussel & clam soup with fennel & saffron, served with crusty bread  $19

Tortellini di gamberi
Tortellini filled with prawn & ricotta, pan-tossed with cherry tomatoes, saffron & basil $18 / $28

Tagliatelle con cicale di mare
Hand-cut lemon tagliatelle tossed with Balmain bugs, chilli & garlic, in a white wine sauce  $24 / $34

Pasta al forno
Lasagne di casa layered with a Wagyu beef sugo  $18 / $28

Risotto ai funghi e porcini
Portobello mushrooms slow cooked in a vegetable stock, finished with thyme & red wine  $20 / $30

Gnocchi con aragosta
Gnocchi di casa, tomato & crustacean reduction, pan-tossed with Southern Rock lobster  $24 / $34

i piatti principali

La Bistecchina
Eye fillet minute steak, rocket, Maria’s sun-dried tomatoes, olio d’oliva & limone dressing  $30

Quaglia Saltimbocca
Grilled jumbo quail, deboned, stuffed with porcini & funghi risotto, wrapped pancetta & sage, served on radicchio treviso & vin cotto  $26

 

contorni

Patate fritte
Thick cut potato chips  $9

Spinaci saltalti con parmigiano
Fresh tossed, large leaf spinach with parmesan cheese & fresh bread crumbs  $9

Insalata di arance e finocchio
Fennel, orange & mixed leaf salad  $9

dolci

Affogato
2 scoops of housemade vanilla bean ice cream, espresso and a choice of liqueur  $17

Baked ricotta cheesecake
with salted walnut caramel & strawberries  $16

Torta di cioccolato
Soft centered, warm chocolate fondant served with poached pear & chocolate souffle sorbet  $18

Maria’s Tiramisu`  $15

Formaggio del giorno
Cheese Plate, served with house made fruit toast, seasonal fruit & walnuts

1 cheese ~ $9     2 cheeses ~ $18      3 cheeses ~ $27

piatti del giorno

Market day fish, pasta of the day, Maria’s homely desserts, plus many more additional seasonal dishes

 

*Please note menu is seasonal and subject to changes