QT Perth’s signature restaurant and award-winning Santini Bar & Grill welcomes home Chef Nic Wood as Creative Culinary Lead. Now steering from the other side of the pass, Chef Wood will lead Santini alongside Executive Chef Dario Pompucci (ex-Ficus Restaurant and The Ritz Perth), showcasing his unwavering commitment to using the finest quality produce, renowned farm-to-plate philosophy and emphasis on Western Australian provenance.
Brainchild of Santini Bar & Grill, Wood was Executive Chef when it was awarded several accolades – a credit to his vision – before venturing to Los Angeles in 2021. It was here Chef Wood brought his creative flair to the vibrant US West Coast dining scene as Group Executive Chef of NeueHouse in Hollywood, Downtown and Venice Beach.
Chef Wood also expands his role across QT Hotels and Resorts as Executive Chef QT Melbourne.
Nic Wood said he was honoured to expand his role across QT and excited to enter the next stage of his journey.
“With sensational flavour and quality ingredients leading the way, I look forward to delivering an experience to reaffirm Santini’s culinary identity as a destination for Mediterranean classics with Italian flair. All while bringing QT’s renowned quirk to life.”
Together with Chef Pompucci, the powerhouse duo at the helm of Santini’s new season menu serves the best of spring.
Quality and sustainability come together in seasonal highlights, which include pan-seared Shark Bay pink snapper with Tuscan white beans, grape tomatoes and lemon. The Insalata ‘Caprese’ is made with La Delizia Latticini mozzarella, La Delizia Latticini is a local favourite of Santini’s for Italian cheese makers as all their handmade Italian cheeses are made from the highest quality milk sourced from the Southwest of WA. It is served with Block 275 cold-pressed canola oil from the Midwest in Eradu, WA.
The Abrolhos Island Octopus has continued to be a signature dish since Santini’s inception in 2018. Driven by local producers and hero ingredients, paired with expert grilling over the Lava Rock Grill, this dish naturally expresses this MSC-certified delicacy, unique to WA. Carnivore classics include the legendary one kilogram Salt Crusted ‘Bistecca Fiorentina’ and the QT Rib Eye, both remaining iconic staples on the menu.
Every dish is meticulously paired with selections from Santini’s award-winning wine list, carefully curated by QT Perth’s Food and Beverage Manager, Marc Esteve, and QT’s Director of Beverage, Chris Morrison. Renowned for service, the Perth institution also welcomes Steven Hartawan as Restaurant Manager (formerly from Rockpool Bar & Grill Perth).
Santini Bar & Grill is open every day for breakfast, Thursday and Friday for lunch and Monday to Saturday for dinner.
