Page 57 - Port Douglas Magazine 30

Signature Dish Signature Dish

SASSI LA CUCINA + BAR CHAPTER ONE

Chilli Mud Crab Diamantina Full Blood Angus Tomahawk

wners Tony and Di Sassi, Tony preparing food he believes in, which Best accompanied by: 2013 Yalumba Tri Centenary Grenache
legendary in the Port Douglas evokes your taste memories aplenty.
restaurant scene, have put Service is on point, a well-oiled machine hen you meet him Darren, the produce and a combination of techniques from
Otogether a venue where of Italian spirit on both oor and in the owner of Chapter One Restaurant, artisan to modern including cooking with fi re,
service is disarmingly attentive and the kitchen, captained by restaurant manager Wyou fi nd he is a likeable character. smoking, fermenting and sous vide. Th e menu
aperitivo selection and wine list is well Vincenzo. Hired for his beaming smile A chef himself, his passion for food radiates allows us to create tailored dining experiences,
thought out. Th e menu is the perfect and exemplary hospitality background, from within. each unique including a la carte, multiple
refl ection of timeless Italian food but Vincenzo hails from Puglia, the next region In his own words: “It is all about individual courses as a degustation or large boards to
with a contemporary twist and a fragrant to the south of Abruzzo on the Adriatic experiences and what makes you smile; every share,” Darren tells us.
lightness of touch to suit the climate. coast. As such, you immediately feel the detail has been considered to create these Produce such as sustainable premium fi nfi sh
Italian to the bone, Tony Sassi was born in welcome embrace of an Italian community experiences. Th is story is about the creation of from Cairns, free-range corn-fed chicken
Abruzzo on the Adriatic coast of Italy. He right in the heart of Port Douglas. Witness the dish you’re enjoying, where the ingredients and our particular choice tonight, the 1.4kg
grew up with the wonderful avours of the interaction between a culinary icon and came from, the people that raised and grew signature Black Angus Tomahawk. Darren
the Italian seaside which he now translates the upcoming generation in hospitality - them and the hands that lovingly prepared proudly notes: “Chapter One is the only North
into a modern cucina without loosing the you can see why this team provides a recipe them”. Qld restaurant with an exclusive selection of
“heart” of Italian food. Known for the for success. With beautiful poolside views, Chapter One premium steak cuts from esteemed Queensland
lingering, exquisitely balanced avours in As you would expect, the menu also o ers off ers an intimate and relaxed setting. On beef breeder and producer Stanbroke, including
all his dishes food critics have noted that a range of favourites to suit every taste and looks alone, it is easy to see why Chapter F1 wagyu, dry aged and grass fed cuts, hanger
Tony achieves these great results by not budget. Enjoy handmade pasta, sensational One is Port Douglas’ premier dining and only steaks, blade and on the bone cuts.”
overworking the fresh ingredient – it’s chargrilled steaks or one of their personal hatted restaurant. Th en it hits you, the smell of Th e full blood Angus breed is renowned for
simple and it’s ‘sassi’. favourites, Carpaccio di Salmone. If a bar deliciousness from the wood fi red chargrill and its excellent eating quality. With beautiful
With a natural abundance of mouth- atmosphere and grazing is more your style, smokers, and your taste buds begin to buzz. marbling and intense fl avour, a Tomahawk is CHAPTER ONE RESTAURANT & BAR
“A sensitive, intelligent re ection of watering fresh seafood Tony is renowned then sample one of their authentic Italian “Everything in our kitchen is made from an on-the-bone rib eye, leaving an amazing 1 Bale Drive, Port Douglas
the location, the produce underpinned for his skills working with this produce, pizzas or alternatively some spuntini with presentation. As it is bone-in, it has quite a (07) 4099 1144
large amount of inter-muscular fat which
by rock solid technique.“ beautifully brought together in his signature your chilled glass of wine of beer is a great “With beautiful marbling and intense gives it loads of fl avour. As it cooks fl avours [email protected]
option.
Chilli Mud Crab. A sensitive, intelligent
re ection of the location, the produce Whether you choose to dine outside avour, a Tomahawk is an on-the- are released from both the bone and the fat chapteronerestaurantandbar.com.au
underpinned by rock solid technique. With under the stars and bougainvillea, street bone rib eye, leaving an amazing making it a full fl avoured, melt-in-the- mouth
SASSI LA CUCINA + BAR his light hand and ability to extract avours side for great people watching or inside in presentation.” experience. Perfect for sharing, and paired with
4 Macrossan St, Port Douglas from his few, carefully chosen ingredients, airconditioned comfort for the summer, a few sides, it makes a wonderful main course.
(07) 4099 6744 the result is a quite literally a memorable just remember … scratch. Led by executive chef Patrick Graham, Combined with an outstanding wine list and EVERYONE WELCOME
dish that will leave you mulling it over in
the Chapter One menu has an uncompromising
enthusiastic service, Chapter One off ers a
sassi.com.au your mouth for days. A great example of at Sassi it is simple, it is all about the taste, focus on delivering dishes driven by both refi ned yet relaxed dining experience. JUST FIVE MINUTES FROM TOWN
service and enjoying la dolce vita!