Saros Trifecta – Three Signature Mains to Savour
Saros Trifecta – Three Signature Mains to Savour
Saros Bar & Dining tells its story through food that feels honest, layered, and thoughtful. This season, three mains capture the heart of the menu – Great Ocean Duck, Chargrilled Plum-Glazed Pork Cutlet, and Herb-Crumbed Veal Cotoletta.
Each dish reveals a different side of Head Chef Sushil Jungrana: his love for produce, his patience with technique, and his instinct for creating balance on a plate.
Great Ocean Duck
To begin, the Great Ocean Duck combines crisp skin and tender meat, cooked until the balance feels just right. It is served with seasonal berries, asparagus, and barley, creating a mix of freshness and depth. Moreover, the barley adds texture, the berries lift the flavour, and the asparagus brings a gentle brightness. It feels comforting without being heavy, guided by Chef Sushil’s emphasis on including seasonal ingredients and clean, balanced flavours.
Chargrilled Plum-Glazed Pork Cutlet
The 250g Riverine pork cutlet carries the gentle sweetness of plum and the smokiness of the grill. Each bite holds depth without losing delicacy. Additionally, it’s served with Sicilian caponata and crispy cavolo nero, a pairing that adds contrast in both flavour and texture. The caponata offers a slow-cooked brightness, while the cavolo nero adds a crisp edge that lingers. Together they create a meal that feels complete, balanced, satisfying, and quite memorable.
Herb-Crumbed Veal Cotoletta
The veal cotoletta is coated in a herb-infused crumb, pan-fried until golden and aromatic. Inside, the veal remains tender, letting the coating’s herbs and lemon zest shine through.
The dish is served with baby cos lettuce dressed in a tangy sour-cream vinaigrette, finished with shaved parmesan, brined capers, and lemon. As a final touch, the salad’s freshness balances the richness of the veal beautifully, making each mouthful bright and layered.,
The Craft Behind the Trifecta
Every dish at Saros begins with a clear idea: balance.
Chef Sushil works with that principle in every stage – from how the ingredients are sourced to how they meet on the plate. His cooking carries a sense of restraint, allowing flavour to lead without distraction.
The Great Ocean Duck, the Plum-Glazed Pork Cutlet, and the Herb-Crumbed Veal Cotoletta each reflect this discipline. Textures contrast softly, flavours layer naturally, and nothing feels added for the sake of it. It’s a quiet precision that defines our kitchen and the people behind it.
You’ll find that same approach in our Riverine Steaks – measured, confident, and crafted to let the quality of the produce speak first.
An Invitation to Dine with us
Saros Bar & Dining in Moonee Ponds is a place to unwind, enjoy good food, and take in the atmosphere of thoughtful hospitality. These feature dishes bring together everything the restaurant values: balance, quality, and flavour that speaks for itself.
Whether you choose one, two, or all three, the experience is designed to feel genuine and consistent.
