First of all, let us explain the title of this article… Balls… well, specifically the Italian word for balls… Palle. Why is that relevant? Well, this is all about a restaurant dedicated to meatballs!
The cheerful new eatery bringing some cheek 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 house-made 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. Exploding into Tramsheds with energy, colour and more balls than you can imagine, Palle is a buzzing, welcoming space that caters to all style of diner, whether you’re dining in on our terrazzo tables, spritz or wine in hand, taking away to enjoy on the couch at home, or accessing our menu via delivery.
Eugenio Maiale is the highly acclaimed chef heading up Palle, much like its sister venues, who thrive off his authentic Italian touch. Driven by his Abruzzese heritage and a culture centred on the art of feeding and entertaining, Eugenio’s food is life and life is food. A recipe passed down through generations, Eugenio’s mum made meatballs a staple in their household; hand mixed with love to provide the ultimate comfort food. Palle is an opportunity for such an authentic way of cooking to live on, with a slightly modern twist.
“Mum’s recipe was basic, but it was full of sustenance and love. It took a pandemic to make me wonder why the meatball has taken a backseat in the dining scene. Palle is all about bringing back comfort, nostalgia, and love, in a fun and playful way. Mixed with a caring hand, rolled with intention, and baked or fired ready for the grand finale – meatballs spark joy and they scream love and good times!” says Chef and Founder of A Tavola, Flour Eggs Water, and Palle, Eugenio Maiale.
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).
Palle is now open! Head to www.palle.com.au to drool over their menu and make a booking today.