The Star Sydney’s signature Italian restaurant, Cucina Porto is inviting diners to curb their favourite carb craving this World Pasta Day (Tuesday 25 October) with the introduction of its brand-new spring menu

Tuesday 25 October marks World Pasta Day and to celebrate, Executive Chef at Cucina Porto at The Star Sydney, Martino Pulito is revealing a range of new pasta dishes amongst a whole new menu for the Spring/Summer season.

Full of inspiration following a trip back to his hometown to marry his love Chiara, Martino has introduced three new pasta dishes to Cucina Porto’s menu, including one extra special dish that was served to his wedding guests – Cavatelli served with a creamed cannellini bean base, pan-fried prawns, semi dried tomato and rocket.

Pulito explains, “Cavatelli, meaning “little hollows” in Italian, is a pasta shape that resembles small shells, typical from the south of Italy and specifically the Molise and Puglia regions. It’s a beautiful but simple pasta that is able to hold the sauce so you get great flavour in every bite.”

“This dish represents the freshness of the local produce from around my homeland of Puglia from the fresh prawns which bring a delicate lightness to the bowl and confit tomato that provides a little bit of sweetness to balance the bitterness of the rocket. It’s then topped with a spicy crumb to give a slight tang and crunch to finish.”

Another of Martino’s favourite is his new spin on Spaghetti with fennel sausage ragu in a juicy tomato sauce finished with Juncu pecorino – a semi-cooked pecorino, handmade using local sheep and goat’s milk from Monte Linas, Sardinia and a rarity in Sydney’s food scene.

Finally, the third new pasta dish on Cucina Porto’s menu is the Gnocchetti, featuring a pillow soft gnocchi tossed in fresh pistachio and basil pesto topped with fresh green beans, delicious goat cheese and semi dried tomato.

Beyond the pasta dishes, the menu has expanded to include a vast variety of lighter and fresher dishes heading into the warmer months. To start, guests can indulge in fresh oysters, straight from the market with a choice of dressings including shallot and cabernet vinegar, white balsamic with chive and pepper or a new zesty mojito-inspired, rum and lime granita topped with fresh mint. For those who can’t decide, Cucina Porto’s new Oyster Degustation gives diners the opportunity to devour ½ dozen oysters with an equal split of each of the dressings.

Other new entree options include the Roasted fairy tale eggplant with a delicious, smashed chickpea paste, semi-dried tomato and crunchy roasted chickpeas, suitable for both vegetarians and vegans; Oxheart tomato with candied olives and speck; and the Vodka and citrus vodka salmon, cured in-house with fennel seeds and fig – a light dish perfect for summer evenings.

Moving into mains, guests can enjoy a number of lighter new additions such as the Chicken Spatchcock served with crushed olives, grilled lemon and Australian native Geraldton wax which is flamed to bring a smoky flavour to the dish or Pan-fried Salmon paired with a salmoriglio sauce and a pretty heirloom carrot salad. Pizza lovers can also opt for the new Ortolana – a tomato-based pizza with fior di latte, eggplant, zucchini, capsicum, goat cheese finished with fresh oregano.

For those looking to go all out for the summer season, Pulito has also introduced two mains designed to share between two – the Fiorentina, a 1kg grass-fed T-bone steak served with a fresh salsa verde or the Guazzetto di Pesce, an indulgent platter of mixed seafood including Rock ling, king prawns, mussels, cuttlefish all in a dry vermouth sauce.

To help diners of all dietary backgrounds feel welcome, Cucina Porto has also designed a selection of dishes on its new menu to be adjusted based on dietary requirements enabling those with allergies and intolerances to dine with confidence.

For more details on Cucina Porto or to make a booking, head to:

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