Savio x La Tana Wine Bar ‘Collab Pop Up’
For One Night Only...
A wine bar 'collab pop up' with the new head chef of Savio Volpe, Andrea Alridge; the head chef of Pepino's and La Tana, Vish Mayekar; and the wine director for all three restaurants, Lisa Cook!
Our talented trio is finalizing an exclusive menu comprising new-to-La Tana dishes from Andrea in her bold, ingredient-driven style with a Filipino/Jamaican influence, alongside favourites from Vish's wine bar menu, with the addition of an Indian-inspired dish and a featured fresh pasta from our pastai. To complement the special menu, award winning sommelier Lisa will be bringing in some new wines for the evening ~ a departure from the usual ~ to suit the shared plate, social style of the wine bar.
Andrea, Vish, Lisa and the whole fox famiglia look forward to hosting one and all ~ like family ~ for a night to celebrate creativity, to collaborate, and to commune over good food and wine.
Drop in for an aperitivo and a bite starting at three pm ~ arrive early to secure a seat for the Savio x La Tana Wine Bar 'collab pop up'.
Mangia, bevi e sii felice!
Our talented trio is finalizing an exclusive menu comprising new-to-La Tana dishes from Andrea in her bold, ingredient-driven style with a Filipino/Jamaican influence, alongside favourites from Vish's wine bar menu, with the addition of an Indian-inspired dish and a featured fresh pasta from our pastai. To complement the special menu, award winning sommelier Lisa will be bringing in some new wines for the evening ~ a departure from the usual ~ to suit the shared plate, social style of the wine bar.
Andrea, Vish, Lisa and the whole fox famiglia look forward to hosting one and all ~ like family ~ for a night to celebrate creativity, to collaborate, and to commune over good food and wine.
Drop in for an aperitivo and a bite starting at three pm ~ arrive early to secure a seat for the Savio x La Tana Wine Bar 'collab pop up'.
Mangia, bevi e sii felice!
Menu
Celery root & cavolo nero pakora, mint chutney, serrano chili
Little gem salad, watermelon radish, nuts & seeds, pistachio dressing
Braised oxtail raviolo, roasting juices, chili oil, crispy shallots
Bison tongue croquette, albacore tonnato, mustard seeds, caper leaves [3 per order]
Salt spring island mussels, wild spring onion, white wine, house focaccia
Angus beef carpaccio, leek aioli, pickled shallots, horseradish, pane rustica
Scallop kinilaw, coconut, bird’s eye chili, cilantro, ginger
Pork cheek adobo, puffed wild rice, crispy garlic
Grilled branzino, pepper agrodolce, calabrian chili, fennel pollen
‘Mulino Marino’ heirloom polenta cake, whipped orange curd, almonds