412-414 George St
Sydney NSW 2000
12 April 2013
Cuisine: Italian
15.5/20 (SMH 2013)
Head Chef:
Nino Zoccali
| Ostriche: | Two Freshly Shucked Coffin Bay Pacific Oysters served with Salmon Pearls and Pendolino Tomato Vinaigrette and Nebbiolo Vinaigrette and Chives |
| Zuppa di Molluschi con Raviolone: | Baby Scallop, Black Mussel and Poached Oyster Broth with Scallop and Garlic Raviolone, Homemade Garlic & Oregano Ciabbata Bruschetta |
| Corsetti con Ragu alla Selvaggina: | Ligurian Hand Made Coin Pasta with a Venison Shoulder and Pork Belly Ragu |
| Arrosto di Maiale con Maccú, Fagioli Romani e Fiori di Zucchine: | Roasted Free Range Bred Corowa Pork Tenderloin with Dried Fava Bean Puree, Steamed Roman Beans and Zucchini Flowers, Tomato and Crisp Renaissance Pancetta |
| Tortino di Funghi Reali con Fonduta alla Valdostana: | Piemontese Style King Mushroom Pie with Green Asparagus, Dutch Cream Potato, Truffled Fontina Fonduta, Leek and Potato Crisp |
| Tenerone tre Latte: | Made from a blend of sheep, goat and cow milk, this cheese from the region of Piemonte has a soft and unctuous texture, and a rich, creamy flavour with amazing depth and length. Aged 8 weeks |
| Granita di Melone ai Fiori di Rosa: | Rockmelon Granita with Melon & Rose Sherbert, Saffron Praline, Rose Water Jelly, Palmares Nero D'Avola Sparkling Rosé |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.2 | 7.0 | 6.5 | 7.5 | 7.5 | 8.0 |
Group Shot
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Pendolino
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Table Setting
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Menu
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Oils
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House Bread
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Ostriche: Two Freshly Shucked Coffin Bay Pacific Oysters served with Salmon Pearls and Pendolino Tomato Vinaigrette and Nebbiolo Vinaigrette and Chives
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Zuppa di Molluschi con Raviolone: Baby Scallop, Black Mussel and Poached Oyster Broth with Scallop and Garlic Raviolone, Homemade Garlic & Oregano Ciabbata Bruschetta
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Corsetti con Ragu alla Selvaggina: Ligurian Hand Made Coin Pasta with a Venison Shoulder and Pork Belly Ragu
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Arrosto di Maiale con Maccú, Fagioli Romani e Fiori di Zucchine: Roasted Free Range Bred Corowa Pork Tenderloin with Dried Fava Bean Puree, Steamed Roman Beans and Zucchini Flowers, Tomato and Crisp Renaissance Pancetta
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Tortino di Funghi Reali con Fonduta alla Valdostana: Piemontese Style King Mushroom Pie with Green Asparagus, Dutch Cream Potato, Truffled Fontina Fonduta, Leek and Potato Crisp
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Tortino di Funghi Reali con Fonduta alla Valdostana: Piemontese Style King Mushroom Pie with Green Asparagus, Dutch Cream Potato, Truffled Fontina Fonduta, Leek and Potato Crisp
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Tenerone tre Latte: Made from a blend of sheep, goat and cow milk, this cheese from the region of Piemonte has a soft and unctuous texture, and a rich, creamy flavour with amazing depth and length. Aged 8 weeks
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Artistic Table Shot
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Granita di Melone ai Fiori di Rosa: Rockmelon Granita with Melon & Rose Sherbert, Saffron Praline, Rose Water Jelly, Palmares Nero D'Avola Sparkling Rosé
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