Acqua e Sale

Mezzelune Carciofi e Patate 🌿
Who said pasta needs meat to have plenty of character?

Our house made Mezzelune by , half moon pasta pockets filled with artichoke, potato and mint, are served with yellow cherry tomato sugo, Pecorino Su Sardu D.O.P., crispy artichoke and olive crumb.

Soft, fresh, a little crunchy, and full of flavour in every bite.

Vegetarian as it comes, with a vegan option available on request. 🌱

Paolo, someone who loves precision just as much as adventure.

Originally from Italy, has been working in hospitality for almost ten years. From Europe to Australia, he has worked in kitchens across different countries, yet he is still just as curious about new ingredients, new techniques and the next challenge.

In the kitchen, Paolo is all about the details. Timing, technique and rhythm all matter. Outside the kitchen, he looks for a different kind of energy. Boxing, Muay Thai, surfing, fishing and exploring new places are how he recharges.

Staying active and constantly challenging himself is simply how he likes to live.

At Acqua e Sale, Paolo’s favourite dish is Fregola.

It may look simple, but behind it is a lot of patience and careful preparation. From the fregola itself to every ingredient on the plate, it takes time, technique and attention.

That is exactly why Paolo loves it.

Good ingredients, solid technique and enough patience can turn something simple into something truly special.

A little colour for this week’s special. 🍋🦐

Agnolotti with lobster and prawn, served with lemon and dill salsa verde, cherry tomatoes and clams.

Bright, fresh flavours, plenty of seafood, and a plate that looks just as good as it tastes.

On as our weekly special at Acqua e Sale. ✨

At the Helm of Acqua e Sale: Fabio
For Fabio, Acqua e Sale has never been just a business.

Born in Piscinas, a small village on the southwest coast of Sardinia, he began studying hospitality at 13 and started his apprenticeship in the kitchen at just 14. From the hotels and restaurants of Costa Smeralda, his career eventually took him across Europe.

The places changed, but Fabio’s standards in the kitchen never did.
He cares deeply about the ingredients he works with, the flavour of every dish, and how it finally arrives at the table. Taste, detail and presentation are never afterthoughts. Much of what you see at Acqua e Sale comes from that almost stubborn attention to detail.

Acqua e Sale was built together with his wife, Ina.
It carries memories of Sardinia, years of experience gathered along the way, and their own idea of what an Italian restaurant should feel like. More than somewhere to eat, it is a place shaped by their life, their family and the kind of hospitality they believe in.

When Fabio steps away from the kitchen, you’ll often find him out on the water fishing. And beyond the restaurant, he is also a father to three daughters. His days are long and busy, but never too busy to make space for the people he loves most.

That might say more about Fabio than any chef title ever could. For him, food, family and hospitality have never been separate things. They are simply different parts of the same life. ❤️

Oysters to start? Always a good idea. 🦪

Cold, clean and straight to the point, with lemon on the side and nothing getting in the way.

The kind of starter that wakes up the table and gets dinner moving in the right direction.

Order a round, settle in, and let the night begin.

A big round of applause for this incredible team. 👏❤️

For the people who bring so much passion to the food, the service, and every table at Acqua e Sale, they’ve done it again.

We were incredibly proud to be recognised at the 2026 WA Restaurant & Catering Hostplus Awards for Excellence, taking home two awards:

🏆 Pizza Restaurant
🏆 Casual Dining of the Year

Behind every award is a team that cares deeply about what they do, and we couldn’t be prouder of ours.

Thank you to everyone who has supported us, dined with us, and shared a table with us along the way.

A few moments from that special night. 🥂✨

Our current pizza special is seriously worth making room for.

Buffala, Wagyu bresaola, pomodorini and basilico, straight from our wood fired oven.
Simple ingredients, a combination that just works, and one of those specials you really don’t want to miss.

Try it while it’s here.

Starter Special

A very good place to start.

Our 24 hour Grappa cured Tasmanian salmon is served with lemon and dill whipped mascarpone, green oil, orange segments and toasted bread.

Creamy, citrusy and full of flavour, with plenty going on in every bite.

Seafood lovers, this pasta has your name on it.

Paccheri with artichoke purée, tiger prawn and bottarga, finished with dill stracciatella. Delizia Latticini

Rich, savoury and packed with seafood flavour, this is the kind of pasta that deserves your full attention.

Available for a limited time only, so don’t leave this one too late.

Cannoli Pistacchio e Cioccolato 🍫

No matter how much pasta you have had tonight, leave a little room for this one.

Crisp Sicilian cannoli filled with rich pistachio cream and chocolate. Crunchy, creamy, sweet, and just a little dramatic.

It is not the kind of dessert that quietly disappears from memory. It arrives with personality, and it is absolutely worth saving space for.

Very worth it.