The team behind A Tavola and Flour Eggs Water will swing open the doors to new meatball-centric eatery Palle on 6 May in Tramsheds, Forest Lodge.
Heading up the concept is group Founder and Chef Eugenio Maiale who has brought his own family recipes to the menu.
“Mum’s recipe was basic, but it was full of sustenance and love,” says the chef. “It took a pandemic to make me wonder why the meatball has taken a backseat in the dining scene.”
Meatballs will be available for dine in and take away in a set of two or bucket of 12, with flavour combos encompassing salt cod and potato with aioli; lamb with tzatziki or mushroom and rice with almond skordalia.
Guests will also have the option to order their choice of meatballs with tomato sugo or broth, on top of spaghetti or in a classic meatball sub.
Other menu items include side dishes such as loaded fries, salads and cheesy garlic bread as well as bombolinis for dessert.
The beverage list will cover spritzes, Italian beer and Australian wines.
“Palle is all about bringing back comfort, nostalgia, and love, in a fun and playful way,” says Maiale.
“Mixed with a caring hand, rolled with intention, and baked or fired ready for the grand finale —meatballs spark joy and they scream love and good times.”
The venue will be open for lunch from 12 until 3pm and dinner from 5:30pm until close, Friday to Sunday.
Image credit: Dexter Kim
