D’Albora Marinas The Spit
Mosman NSW 2088
29 July 2012
Cuisine: Italian (Modern)
16.0/20 (SMH 2012)
Head Chef:
Alessandro Pavoni
| Amuse-Bouche: | Parmesan crisp with goats curd |
| House made sourdough, freshly churned sour butter, sea salt | |
| Course 1: | Southern calamari, macadamia, tapioca, salmon roe |
| Course 2: | Venison battuta, toasted nuts, radish, pickled apple |
| Course 3: | Agnolotti filled with braised beef shin, chervil, ligurian olives |
| Course 4: | Pan fried flounder fillets, celeriac, smoked tuna and squid ink sauce, almonds |
| Course 5: | Crackling suckling pig, parsnip purée, fermented red cabbage, fennel seeds |
| Ginger gelato | |
| Course 6: | 'Flavours of Autumn': pumpkin, chestnuts cream, balsamic vinegar gelato |
| Petit fours |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 8.1 | 8.0 | 7.0 | 9.0 | 8.5 | 7.5 |
Group Shot
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The Restaurant
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The View
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Table Setting
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Menu
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Menu
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(Amuse-Bouche) Parmesan crisp with goats curd
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House made sourdough, freshly churned sour butter, sea salt
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Southern calamari, macadamia, tapioca, salmon roe
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Venison battuta, toasted nuts, radish, pickled apple
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Venison battuta, toasted nuts, radish, pickled apple
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Agnolotti filled with braised beef shin, chervil, ligurian olives
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Pan fried flounder fillets, celeriac, smoked tuna and squid ink sauce, almonds
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Crackling suckling pig, parsnip purée, fermented red cabbage, fennel seeds
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Ginger gelato
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'Flavours of Autumn': pumpkin, chestnuts cream, balsamic vinegar gelato
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Petit Four
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