The Hits at Menzies Bar and Bistro
A new crowd-pleasing pasta dish takes the spotlight each week for two months during this affordable dining series at Shell House.
Overview
UPDATE, August 23: By popular demand, Menzies are extending their Hits series for another eight weeks. Week one of The Hits round two, from August 26–31, will star the Naples classic paccheri alla Genovese, followed by a victory lap for spaghetti vongole from September 2–7. Rigatoni alla vermouth returns September 9–14, before the Roman crowd-pleaser linguini carbonara enters the kitchen September 16–21. The second half of the series begins with the rustic gem spaghetti alla puttanesca from September 23–28, followed by a rich yet elegant pork ziti alla gricia from September 30–October 5. The final fortnight spotlights pappardelle with Italian sausage, from October 7–12 before the ever-popular risotto nero returns to close out the series from October 14–19.
Back by popular demand, the refined street-level diner at Shell House, Menzies Bar and Bistro, is serving weekly revivals of its most beloved pasta dishes. From July 1, a different Italian crowd-pleaser will take the spotlight each week for eight weeks.
Not only are these dishes proven favourites with Menzies' diners, but they're also a way to indulge in a fine-dining experience without breaking the bank — an all-too-important consideration in these times of tightened belts and spiralling living costs. Each pasta dish costs just $25 and diners can add a glass of wine to help wash it down for just $10 more.
The series launches on Monday, July 1, with thick ribbons of pappardelle served with a rich traditional bolognese. From Monday, July 8, herby and hearty Italian sausage stars in the baked pasta dish, salsiccia conchiglioni. The classic drunken pasta recipe rigatoni alla vermouth is next up from Monday, July 15, followed by Venice's famous white clam dish, spaghetti vongole, from Monday, July 22. Closing out the first month of pasta hits on Monday, July 29, is a rustic braised pork maccheroni.
Rome's cheesiest export, bucatini cacio e pepe, prepared in a wheel of pecorino romano, kicks off month two of the series on Monday, August 5, before the kitchen heads to Naples with the quintessential meatball dish, spaghetti con polpette, from Monday, August 12. To close out the eight-week celebration of Italian fare, from Monday, August 19, diners can enjoy a slight deviation from the pasta theme, with a rich and glossy risotto of squid ink and clams. This deliciously affordable offer will be available during both lunch and dinner services, Monday–Saturday. Buon appetito, Sydney.
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