A Menu Without Borders: Itō at QT Perth

At ESCA, we’ve always believed that food has the power to tell stories —about people, places, memory, and identity. On May 22, that belief comes to life on the other side of the country, as Chef Erik Ortolani of our hatted Surry Hills restaurant Itō travels to Perth for a one-night-only collaboration that celebrates everything we love about borderless cooking.

Itō x Santini: A Menu Without Borders, presented by Good Food Events, is more than a dinner. It’s an encounter between tradition and innovation, between the refined generosity of Italian cuisine and the thoughtful precision of Japanese technique. Held at QT Perth’s Santini Bar & Grill, the event will bring together two of Australia’s most exciting culinary teams for a singular menu that explores where their approaches intersect and evolve.

For Chef Erik Ortolani, this collaboration is both a professional milestone and a natural next step. Born in Milan, Erik’s career began in the classic kitchens of Northern Italy, earning his stripes at Michelin-starred restaurants and luxury hotels like the Park Hyatt and Armani Hotel. But it was a formative chapter at Milan’s Nobu that opened a new door. Exposure to Japanese ingredients and methodology sparked a fascination that led him to Australia, drawn by the freedom and finesse of the country’s contemporary Asian dining scene.

A four-year tenure at Cho Cho San, one of Sydney’s most influential modern Japanese restaurants, further shaped his voice in the kitchen. Running the pass for the final two years, Erik developed a deep understanding of Japanese balance and restraint — something he’s carried into his work at Itō. Today, his cooking feels both grounded and adventurous. It’s confident without being loud. Chewy Shanghai-style noodles might appear in a deeply savoury mushroom pasta; a seafood ravioli might be elevated with the smokiness of katsuobushi. It’s a style that resists easy categorisation and rewards open-mindedness.

Terry Durack captured the spirit of Itō well in his Good Food review, describing Ortolani’s dishes as “organic and natural” rather than forced. The kingfish crudo, the Japanese-accented salsa verde, the layering of subtle heat and acidity — each element feels considered but unpretentious. It’s cooking that doesn’t shout but stays with you.

At Santini, Erik will be joined by Nic Wood and Jake Lynch, two chefs known for their bold, produce-forward interpretations of Italian fare. Their menu for the night promises a conversation, not a clash — miso-glazed Berkshire tomahawk pork, Japanese-inflected cocktails from the Kirin portfolio, and thoughtful pairings that nod to izakaya traditions while staying true to both restaurants’ distinct styles.

As part of Good Food Events, this marks the first dinner in Western Australia since 2021, a significant return for an event series dedicated to celebrating the country’s most exciting culinary talent through unique, one-off experiences. We’re proud to see Chef Erik featured in this national spotlight, representing both Itō and ESCA with the quiet confidence and clarity that define his approach.

For one night only, Itō x Santini invites diners into a shared space where borders blur, disciplines meet, and flavour leads. And while the dinner may be fleeting, the memory — like all good meals — will linger.

Tickets are $159 per person and available now.

Read the full Good Food feature here.