Paul Salmeri’s formative years were spent cooking in Florence, an experience that continues to shape the kitchen’s philosophy here.
Sal’s is, first and foremost, a working pasta house; a place where craft leads the experience, and the rhythms of making and eating sit comfortably side by side. The cabinets and shelves laden with products from near and far tell their own story. They read like a finely tuned DJ mix, drawing together the best of Western Australia and Italy with ease and intent. There are cured meats from butcher David Torre, cheeses from Perth’s La Delizia Latticini and gelato from local artisans Cono Gelato, before the tempo shifts to Italy’s great flours, olive oils and seasonings. Pasta remains the heart of the operation, though. Made using organic and biodynamic Mulino Marino flour from Italy, it reflects a growing focus on older, traditional shapes and handmade styles. Each form is chosen for how it eats, how it holds sauce and how it delivers texture. Sal’s has become one of the most popular places to eat in Cottesloe; the alfresco area highly sought after for long lunches. Arriving early is wise. Personal and principled, delivering something rare in Western Australia, Sal’s is a retail dining experience driven by craft, generosity and genuine care.
In other news
