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2021-11-10
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Italian lunch. Classy decor, tables very well spaced apart. One private room, with an even more private room (chef’s table) behind the kitchen. QR code of menu behind a cold coin.4 or 6 courses to choose from. Decided to eat as much as possible.To begin: -Spinach sponge with ricotta cheese-Olive tart-Corn mousse-Italian vegetable soup: bursting with flavorBread was well made. Particularly the sour dough- perfect acidity. 4 olive oils to choose from. Picked the nutty one. Butter was made with fis
QR code of menu behind a cold coin.
4 or 6 courses to choose from. Decided to eat as much as possible.
To begin:
-Spinach sponge with ricotta cheese
-Olive tart
-Corn mousse
-Italian vegetable soup: bursting with flavor
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Bread was well made. Particularly the sour dough- perfect acidity. 4 olive oils to choose from. Picked the nutty one. Butter was made with fish roe.
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First appetizer: pieces of raw bonito (aka white tuna) with buffalo ricotta, capers, olives.
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Second appetizer: langoustine topped with white truffle, courtesy of Chef Antimo. Normally not a fan of langoustine, but there was no “fishy” taste; texture was perfect. Cauliflower on the side.
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First pasta dish:
gnocchi with diced cuttlefish and honey peas in black ink sauce. The gnocchi reminded me of the big dark “bubbles” in the bubble tea. Very filling.
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Second (add on) pasta dish: fettuccine in butter and anchovies sauce; white truffle from Alba. 😋😋😋
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Third pasta dish: ragù Genovese, ie pasta with sauce made with slow cooked short ribs and onions. The Vesuvio pasta from Campania was used; it is shaped like a volcano and reminded me of a spinning top. Strong flavors; taste of onions was prominent.
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Our mains: sea bass from Spain with mussels, parsley sauce, romanesco broccoli on the side
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Beef tenderloin from Italy with foamy mushroom sauce; Cardoncelli mushroom on the side. Normally not a fan of this cut, but it was one of the best I’ve had. Meat was tasty with excellent texture.
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Dessert: mandarin and ricotta tart. On the side: fig tart and chocolate cake.
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Pistachio gelato
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In summary: sensational dining experience. Felt like we were in Italy. Can sense the stars coming.
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