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2014-06-28
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The Sunday brunch offered at about $400 each is quite a bargain, considering the food quality, the location and the ambience. With $200 more you get free-flow wine and the likes.Although for someone like me who is looking for authentic, decent pasta and pizza might be slightly disappointed.Some snapshots of the buffet table. I have no complaints about the range of food choices and the quality.Seafood was fresh and of decent quality for semi-buffet. The Italian specialities namely proscuitto cott
Although for someone like me who is looking for authentic, decent pasta and pizza might be slightly disappointed.
Some snapshots of the buffet table. I have no complaints about the range of food choices and the quality.
Seafood was fresh and of decent quality for semi-buffet. The Italian specialities namely proscuitto cotto / crudo or cheeses or rucola were within reasonable range of tastiness.
I was amazed by the polenta with stewed oxtail topped with fresh mushroom, mixed at the last minute with melted (though it was more like a show) parmigiano. I am generally not impressed with western stewed dishes, but I couldn't resist second helping.
The polenta was honestly not a satisfactory finish, but the stewed oxtail saved its honour.There were 2 soup choices (tomato with octopus and cream of mushroom if I remember correctly) and grilled pork loin, which was pink in the centre and unexpectedly tender at the buffet table.
The aperol drink mix gave a beautiful color complementing the comfy atmostphere.
The best dish of the day aside from the oxtail was this so it deserves its own big shot. Eggs were of good quality and cooked to perfection.The biggest disappointment was the ordered pasta and pizza.
I have tried several times there before I reached this conclusion.
Don't get me wrong, the pasta tasted fine but it was simply not that Italian. Perhaps I should remind myself that this place came from New York.
The tomato sauce was lack of delicacy and the right balance of sourness and sweetness.
The pizza base was delicious, though the filling and the tomato sauce were again a disappointment.I still cannot grasp the logic of putting shitake mushroom onto a funghi pizza. The other time we were served with something like this. The "aroma" of the shitake mushroom was simply too overwhelming and we gave up the pizza filling at the end.
This time we went for capriciosa pizza (as it claimed itself to be) but it was no better.
It was perhaps safer to avoid the pasta and pizza at all cost. We went for fried chicken and it was decently done.
An array of desserts, though not much was memorable and was hardly "Italian".My (only) favourite was the lime tart at the far end.
For an Italian restaurant, I would expect better quality caffe.
I would recommend this place for the ambience and the quality of the ingredients, though not for a quench of "un gusto Italiano".
张贴
