The cheerful new eatery bringing some spherical fun to the Tramsheds of Sydney’s inner west; Palle is both a meatball joint and a meatball movement, with Italian roots and a global outlook. Boasting bright interiors, a buzzing atmosphere and a short, dynamic menu dedicated to doing one thing well, Palle is where the meatball magic happens. Brought to life by the same group behind A Tavola and Flour Eggs Water, Palle are similarly recreating the classics and rolling into a future of simple, delicious, comfort food.

The star of the Palle story, the meatball, is inspired by more than just a Maiale family recipe, it’s the start of a global movement, a coming together of friends and family over humble recipes. Palle’s menu is succinct, with balls of salt cod and potato with aioli and tender lamb with tangy tzatziki or mushroom, rice with almond skordalia packed with flavour, each served as a set of two, bucket of 12, atop housemade spaghetti or as a classic meatball sub. These are complemented by cheesy garlic bread, crisp salads, loaded fries and a dessert menu that celebrates the sweetest ball of them all, the bombolini.

Tucked between terrazzo clad tabletops and an abundance of bright coloured seating, Palle brings some welcomed excitement and fun to the dynamic dining precinct that is Tramsheds, whether you decide to dine in with friends or family, take out, or indulge in delivery. It’s fun, it’s different, it’s nostalgic, it’s modern dining with a bit more balls (literally).

The meatball joint ready to start a global food movement, Palle is now open! Head to
www.palle.com.au to drool over their menu and make a booking today.

 

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Georgia Dawes

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