Person_La Rosa

La Rosa The Strand announces the arrival of the Roman Grill under a new culinary team.

The menu at La Rosa The Strand has always been inspired by Rome, but after years of research and travelling — and a dedicated culinary tour of the Lazio region — executive chef and owner Nino Zoccali decided the restaurant should strongly focus on the city’s cuisine and culture.

“We’ve always had classic Roman dishes on the menu, like our trippa alla Romana and Roman-style pigs’ trotters,” says Zoccali. But in the past few years, we’ve spent time in Rome researching and refining what we do, and we’ve fallen more in love with the amazing city and its unique dishes.”

Zoccali, group sommelier Cristian Casarin and La Rosa The Strand’s new co-head chefs, Pablo Tordesillas Garcia (ex-Ortiga, Brisbane and The Resident, Sydney) and Joseph Giuffre (The Restaurant Pendolino), recently toured the Lazio region, travelling the coast and gaining insight along the way at the Anzio fishing port, wineries, Roman pizza shops, enotecche, butchers and fish mongers.

“With the addition of the new culinary team — both of strong Latin origin — it’s been quite a natural evolution for La Rosa, and our recent research trip to Rome, its hinterland and coastal region has driven some exciting menu developments,” says Zoccali.

The Roman Grill menu will launch in August and centres around La Rosa The Strand’s new custom-made volcanic rock grill, Roman rotisseries and stone ovens.

It boasts premium, boutique produce including dry aged black pig smoked Monte San Biagio sausage; Roman-style roasted Suffolk lamb and volcanic rock-grilled spatchcock alla diavola.

The highlight of the menu will be the daily spit-roasted Victorian Golden Plains Castelli Romani Porchetta displayed on an antique gold metal-framed trolley. The dish will be served Arriccio-style with rosemary, sage, garlic and lots of freshly ground Tillicherry black pepper.

Beyond the Roman Grill, the entire La Rosa offering will showcase Roman flavours. Starters include a range of salumi, including fennel seed pork salame; wild boar and black pepper salame; and wagyu beef and pork salame along with Roman-inspired bruschette including cicoria, spinach, lardo, garlic; and cured white anchovy with chickpea puree.

The wine list also celebrates the Lazio region, profiling wine producers including Castel de Paoli and Trappolini, imported exclusively by the restaurant.

“We were amazed by the simplicity and freshness of the food we enjoyed throughout Rome and its surrounding cities,” says Joseph. “We loved seeing real, authentic Italian food being cooked the way it should be, and we’ve brought that inspiration home and are excited to share it through the new menu at La Rosa.”


Zoccali is among more than 30 leading operators, industry experts and government officials who will speak at the Restaurant Leaders Summit on topics ranging from staffing and keeping costs in check to driving revenue and marketing.

Other speakers include:

  • Josh Niland, owner, Saint Peter
  • Tony Panetta, executive chef, International Convention Centre Sydney
  • Lisa Margan, co-owner, Margan winery and restaurant in the Hunter Valley
  • Andrew El-Bayeh, director of Example PR and former marketing director at Merivale
  • Jason Jelicich, partner and senior business coach, Barmetrix
  • Paul Rifkin, executive chef, Campbelltown Catholic Club
  • Clovis Young, founder, Mad Mex
  • Palisa Anderson, founder, Chat Thai
  • Ramzey Choker, founder, The Grounds
  • Dan Mylonas, art director, The Grounds
  • Mo Wyse, owner, Smith & Daughters
  • Jay Yip, ‎general manager tourism, trade, development, Trippas White Group
  • Geoff Ikin, general manager, global media, PR and social, Tourism Australia
  • Natalie James, Fair Work Ombudsman
  • Alex Hawke, assistant minister for Border Protection and Immigration

With plenty of networking opportunities throughout the day, The Restaurant Leaders Summit promises to be an invaluable event for all stakeholders within the restaurant and foodservice industry.

Tickets are priced at $599 + GST. Restaurant operators who buy eight tickets or more tickets will get a discount of 20 percent.

Leave a comment

Your email address will not be published. Required fields are marked *