08 Jun 2015
I came here for lunch last week and I had such a good meal that I recommended to a friend and he asked me to bring him here for dinner. I didn’t hesitate to say yes.
It was a good thing I made reservations. The restaurant was full house for a Tuesday night!
I ordered different items from my previous meal the one thing I had to order was the Polipo, which I have a very good recollection.
We started the meal with an Aperitif, which was a glass of Prosecco.
Here are the highlights of my meal:
- Deep Fried Truffle Pasta: Tube pasta made inhouse, which was infused with truffle oil and deep fried. Served with halved tomatoes and drizzled with Japanese mayonnaise. Its good.
- Fresh Irish Majestic Oyster: $9. Oyster were freshly shucked and served simply on a bed of ice and slice of lemon. It was fresh and went down to my tummy too quickly.
- Capesanta Gratinata: $28. Broiled Hokkaido scallop with Porcini Sabayon and Crispy Sunchoke. This was served in half a scallop shell. It didn’t look wow. But when you scoop the first spoonful and place it in your mouth, it was ‘Wow. There was cut piecesof scallops at the bottom of the shell and it was covered with porcini mushroom puree. Its topped with crispy fried sunchoke chips. I absolutely loved this. Recommended!
- Polipo: $29. Charred Octopus, Sicilian Olives, Sun dried Tomatoes and Celery Root. The octopus were lovely and I liked its taste and texture. The celery root was also good. Must-order!
- Fregola con I Ricci di Mare: $38. Sardinian ‘Fregola’ with a Japanese Sea Urchin sauce. The pasta reminded me of barley. The pasta is cooked with crab meat and sea urchin sauce, and topped with a scoop of sea urchin. This was a richly flavoured dish. The portion is substantial. I would recommend ordering two different types of pasta so you can try chef’s other dishes. Good to have variety when dining!
- Ippoglosso alle Erbe: $48. Fresh herb coated and broiled halibut fillet with fava beans, artichoke and snow peas. The fish was fresh and it was broiled prior to be served atop the various vegetables in a broth. A ‘light’ and healthy dish that followed the ‘heavier’ pasta, so it’s a good follow-up. It definitely filled us up, after this course.
We ended the meal with a Almond Panna cotta with Mulberry Compote. The texture of the panna cotta was good and it was tasty. The mulberry compote sat atop the panna cotta, and complemented the panna cotta well.
An excellent meal and the meal will remain in my list of great dining for some time.