Australia is getting its first proper taste of Prosciutto di San Daniele, and Principe has marked the moment with a new Aperitivo Hour menu across the four levels of Hinchcliff House. It’s a short-run celebration built around the flavours of San Daniele del Friuli, reimagined with an Australian sensibility and a whole lot of craft.
Read more: Italy’s Prosciutto di Carpegna launches in Australia
Each venue has taken the brief in its own direction, but the anchor point is the Principe Negroni. Hinchcliff House’s bar team has fat-washed Widge’s Gin with the prosciutto, giving the cocktail a silkier texture and a gentle savoury edge - finished with a thin curl of cured meat.
Two more cocktails feature at Bar Mammoni and Apollonia. One blends rockmelon and prosciutto in a spritz suited to warmer weather. The other brings together sharper, bitter flavours with fig and prosciutto butter on crostini. Each drink is built to complement the prosciutto’s natural sweetness and depth without overwhelming it.
Food-wise, each venue has created its own interpretation of a prosciutto-led snack menu. Lana has gone full theatre with a roaming trolley, carving San Daniele tableside and serving it with warm Saltbush focaccia and a whipped ssamjang butter. Bar Mammoni has taken a looser, street-style approach with bao sandos, porcini arancini and a scacchiata dotted with prosciutto. Grana and Apollonia deliver the richer option with raviolo fritto finished with truffle honey, quattro formaggio and folds of Principe prosciutto.
Principe describes San Daniele as a product shaped by its environment (cool alpine air meeting sea breeze) and produced with only four ingredients: pork, salt, air and time. Hinchcliff House’s team has echoed that simplicity, keeping the focus on texture, balance and respect for something that’s been made the same way for centuries.
The Principe Aperitivo Hour runs across Hinchcliff House from Monday 17 November to Sunday 14 December 2025.