108 Boundary St
Paddington NSW 2021
20 August 2010
Cuisine: Italian
16.5/20 (SMH 2010)
Head Chef:
Armando Percuoco
| Small lightly fried prawns with lemon and chilli oil | |
| Fagottini di carne: | Hand-made sausages |
| Fettuccine al tartufovo (signature dish): | Fettuccine with cream and parmesan, topped with a fried truffle egg (tossed at the table) |
| Tomato sorbet with basil purée | |
| Orata con coriandoli di verdura: | Goldband snapper, lightly crumbed, on a bed of tomato and onions with diced zucchini, eggplant, capsicum and basil |
| Tournedos alla Rossini: | Aged Black Angus beef, 300 days grain fed wrapped in pancetta, with foie gras and Madeira sauce |
| Tasting Plate: | Semifreddo al torrone, Mille Mele, Cioccolato di Verona, Crostata d’arance |
| Semifreddo al torrone: | Nougat semifreddo on a pistachio scented cream, served with candied fruit |
| Mille Mele: | A "thousand" layers of apple slices baked with sugar and served with ginger cream |
| Cioccolato di Verona: | Chocolate and hazelnut mousse on a sponge base covered in chocolate |
| Crostata d’arance: | Orange tart with candied citrus and vanilla ice-cream |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.8 | 8.0 | 8.0 | 7.0 | 7.5 | 8.0 |
Group Shot
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Group Shot
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Bruschetta
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House Bread
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Antipasto: Selection of traditional Neapolitan vegetable dishes
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Small lightly fried prawns with lemon and chilli oil
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Finocchiara: Salad of thinly sliced fennel and artichoke marinated in lemon juice, finished with extra virgin olive oil and shaved parmesan
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Fagottini di carne: Hand-made sausages
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Fettuccine al tartufovo (signature dish): Fettuccine with cream and parmesan, topped with a fried truffle egg (tossed at the table)
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Fettuccine al tartufovo (signature dish): Fettuccine with cream and parmesan, topped with a fried truffle egg (tossed at the table)
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Tomato sorbet with basil purée
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Orata con coriandoli di verdura: Goldband snapper, lightly crumbed, on a bed of tomato and onions with diced zucchini, eggplant, capsicum and basil
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Funghi alla griglia: Grilled provola with fresh tomato and oregano, served with an egg
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Timballo con melanzane e provola: Eggplant timbal with tomato, provola and basil
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Aged Black Angus beef, 300 days grain fed wrapped in pancetta, with foie gras and Madeira sauce
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Tasting Plate: Semifreddo al torrone, Mille Mele, Cioccolato di Verona, Crostata d’arance
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Tasting Plate: Semifreddo al torrone, Mille Mele, Cioccolato di Verona, Crostata d’arance
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Petit Four
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Coffee
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