Sydney’s Hinchcliff House is teaming up with cured meats producer Principe to launch an exclusive Aperitivo Hour menu, marking the Australian arrival of Prosciutto di San Daniele.
Running from November 17 to December 14, the collaboration highlights San Daniele’s curing tradition through cocktails and small plates served across Hinchcliff House’s four venues: Bar Mammoni, Lana, Grana and Apollonia.
Inspired by origins
The menu draws on Principe’s origins in San Daniele del Friuli, shaped by cool alpine air and the Adriatic breeze, and adapts Italy’s pre-dinner ritual with a seasonal Australian edge.
At its centre is the Principe Negroni, a take on the venue’s signature cocktail that uses Widge’s Gin fat-washed with Prosciutto di San Daniele, finished with a prosciutto garnish. Bar Mammoni and Apollonia will also pour the Melone Spritz, a nod to rockmelon with prosciutto, and the Monte Highball, paired with prosciutto butter and fig crostini. Each drink is designed to complement the flavour profile of the prosciutto.
“Introducing Principe Prosciutto di San Daniele to Australia through Aperitivo Hour feels like the perfect beginning,” says Principe General Manager Susanna Polycarpou.
“Born in a place like no other – where cool mountain air meets the salty Adriatic breeze – Principe is steeped in Italian tradition and crafted simply from four natural ingredients: Italian pork, salt, air and time.
“We’re excited for Australians to experience the original San Daniele Prosciutto, made by craftsmen with pride and passion the traditional way – a delicate, savoury taste best enjoyed the Italian way: with friends, good drinks and pure pleasure. From San Daniele, with love.”
Hinchcliff House Executive Chef Alex Wong says creating the menu was about honouring the product while keeping things playful. “I couldn’t be more excited to explore new ways to honour this amazing product with Principe, the original Prosciutto di San Daniele.
“It’s been fantastic putting our own spin on the Italian tradition of Aperitivo Hour whether it’s paired with ssamjang butter, topping a scallop or finishing a raviolo fritto.
“Principe prosciutto is aged slowly with just salt and time, as Italians have done for centuries, and is a best-in-class product – like the Ferrari of prosciutto.”
House Made Hospitality Beverage Director Jason Williams adds, “We approached Principe Negroni the same way you’d pair a beautiful ingredient on a plate, respecting its flavour and letting it shine. Fat-washing Widge’s Gin with Principe prosciutto gives the Negroni a softer texture and a subtle savoury depth.”
The Principe Aperitivo Hour menu runs from Monday, November 17 to Sunday, December 14 across all levels of Hinchcliff House in Sydney.
Source: We Are Different
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