Spaghetti Western officially opens today at 111 King William Street and is the latest venture of Antony Tropeano’s Kindred Management Group, whose other venues include The Curious Squire in North Adelaide.

“Spaghetti Western possesses a modern take on the classic 19^th-century old west,” Tropeano says.

“With exposed brick, wood panelling and neon signage, it plays homage to some of the Spaghetti Western greats.”

The ground level houses a saloon bar, with pictures of Hollywood “cowboys” such as John Wayne and Clint Eastwood adorning the walls; the second level is the dining area, with booth-style seating, and the top floor – complete with sparkling chandelier – will be used for functions.

Head chef Matthew Ryder – whose varied career over 20 years includes working at the Hyatt, cooking for an archaeological team in Cyprus and, most recently, heading up the kitchen at Loreto College boarding house – told InDaily many of the menu items were based on dishes developed by Italian immigrants in America.

Spaghetti Western chef Matthew Ryder. Photo: Tony Lewis

“It’s all about sharing at Spaghetti Western – sticking your fork into your partner’s plate is not only accepted but encouraged,” Ryder says.

The restaurant’s signature dish will be its “jumbo” meatballs, made with veal and pork, braised in tomatoes and red wine, and served with spaghetti. There will also be eggplant and pecorino balls as a vegetarian option.

Along with a trio of toasted sandwich options (including a meatball sandwich and chicken parmigiana sandwich) and baked ziti (pasta with Napoletana sauce, a four-cheese blend, Italian sausage and chicken, baked in the oven) will be lighter dishes such as pan-fried South Australian red snapper with cannellini beans, cauliflower puree, peas, green beans and zucchini ribbons and basil pesto, and spaghetti with blue swimmer crab meat, ocean jacket fish, garlic, white wine, lemon, herbed bread crumbs.

“The food that we’re doing is all fresh, grilled, some light, some heavier – it’s wholesome, home-cooked food,” Ryder says.

He suggests diners start with the antipasti menu, which includes porchetta sliders filled with Italian pork belly, lemon caper aioli, provolone cheese and gremolata; fried ravioli stuffed with ricotta and fresh mozzarella and served with spicy tomato sugo; and Port Lincoln sardine fillets with grilled ciabatta, cherry tomatoes, parsley, olive oil.

“For dessert we’re doing a tiramisu with honey bourbon for an American twist. That will be served at the table by the waiting staff.”

Photo: Tony Lewis

Spaghetti Western will be serving lunch from Monday to Friday, and dinner every night except Sunday.