Handmade in Red Hill, Victoria from goat’s milk and aged for 2 – 3 months. Natural rind and deep blue veins, contrasted with a white porcelain body produce delicate and velvety qualities. | $19
Sepertino Stravej
A hard cow’s spring milk cheese from alpine pastures in Piedmont. Matured for a minimum of two years it develops a grainy structure and persistently tangy character. | $19
Papillon Perail
60 day aged French artisan sheeps cheese. Surface ripened by a thin wrinkled geotrichum rind results in a soft texture and mild flavour. | $17
Secure your table by phoning 03 9639 7822, or make an instant online reservation.
Sarti Restaurant Bar