Diners:
Ron, Andrew, Megan, Jim, Karen and Kim
Primi:
Capesante Saltate – seared sea scallops, smoked eel,
artichoke and pea velutatta – sweet pea puree was delicious with the salty
scallops. We liked the smoky flavour of
the eel.
Pasta E Risotto:
Tortellini di Zucca – buffalo milk ricotta, pumpkin and leek
tortellini with burnt sage butter – lovely combination of pumpkin and ricotta,
the pasta was al dente and all worked well with the burnt sage butter and crisp
sage leaves (though some got more sage than others)
Pappardelle – smoked duck breast, porcini mushroom and Pinot
Grigio – generous serve of pasta and nice flavours (but our favourite was the
tortellini)
Piatti Principali:
Tagliata di Manzo – salt and pepper crusted Rangers Valley
Fillet of Beef “Tagliata”, potato and pancetta gratinata, salsa verde,
horseradish cream – very tender beef complimented by the
bitterness of the salsa verde and the creamy texture of the horseradish
cream. We liked the potato and pancetta
gratinata very much!
Dessert:Caramelised Lemon curd tart with tea infused citrus fruit compote and marscapone sorbetto
– delicious lemon tart, very generous serve.
Beautiful with the fruit compote which had sour and citrus flavours
(mandarin, limes, ruby grapefruit)
Accompaniments:Focaccia with rosemary, salt and olive oil
The restaurant was a bit noisy, but not too much. Service was good. Voted by all as the best meals we've had for ages.
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