Video
Read full review
2005-08-22
15 views
Last night I paid my first visit with a group of eight. That meant we could try more of the appetisers from the relatively simple menu. Chef was a friendly Italian from Venice. You could see him cooking in the open kitchen.House g liver pate was tasteful. Parma ham + melon was a hit. Best one for me was escargot with mushrooms. Mussels were so-so. All the dishes were simply made, without much seasoning, and benefited from the chef's use of very fresh ingredients. You can also pay extra $80
House g liver pate was tasteful. Parma ham + melon was a hit. Best one for me was escargot with mushrooms. Mussels were so-so. All the dishes were simply made, without much seasoning, and benefited from the chef's use of very fresh ingredients. You can also pay extra $80 or $90 for an "upgrade" to foie gras. But we did not try that or the mozzorella and tomato starter.
I was slightly disappointed by the bread which was just warmed French bread. It was not bad, but I was hoping to try some authentic Italian breads like the one carried by the boy in the website picture or grissini.
Our experience with the entree was mixed. The veal was a bit too dull in terms of texture and sauce and tasted more like pork than beef. The pasta dishes were marginally better: choice of spaghetti with clams and a penne. Both were fresh and had plain.
Dessert was tiramisu, which deserves a special mention, because it's not the fluffy sponge version one usually gets in other restaurants. There was a good balance of bitter coffee, rum and rich creamy cheese.
Overall this private kitchen is adequate but the food failed to meet our expectations. They were greatly fanned by the colourful pictures on the website of a great variety of beautiful dishes. Not all of them were available. Of those which we tried, the flavours were perhaps too subtle for our adventure-seeking tastebuds. Definitely preferred the appetisers to the mains. Not very good value for money. Free corkage.
Post