Read full review
2013-07-13
29 views
We went to Palio on a busy Friday night, where all the indoor seats were taken, left only the outdoor. Staffs were too busy to attend to every table, hence service wasn't too satisfying. Indoor is equipped with an open-concept kitchen, where diners can watch how their pizza is made. Dinner kicked off with the complimentary buns served with the fresh-made tomato-like dip. Very appetizing, and I love the crispiness of the bun. Porcini soup ($14) is cooked using the Tuscan Porcinin mushroom with th
Dinner kicked off with the complimentary buns served with the fresh-made tomato-like dip. Very appetizing, and I love the crispiness of the bun.
Porcini soup ($14) is cooked using the Tuscan Porcinin mushroom with thyme cream. Tasted Ok-ly fragrant.
Pici Aragosta ($28) is the homemade traditional eggless pasta, with crayfish meat and zucchini. The Italian Saffron pistils cream sauce is so thick, in fact slightly too thick for me.
Palio is famous for their wood fired pizza. We ordered the Venere ($34), a tomato-based pizza topped with sauteed mussels and clams, lots of Stracciatella cheese. However, it turns out to be quite disappointing. The pizza could be slightly more flavourful, and it's a bit too cold when served.
Dessert wise, we had Tiramisu Originale ($14) and Cioccolato Amaro ($12). Tiramisu tasted pretty good! The espresso coffee steeped ladyfinger biscuits layered with Mascarpone cream cheese! Heaven.
On the other hand, cioccolato is the fine chocolate mousse with raspberry ganache, served with the crunchy hazelnut biscuit and chocolate gelato. Not bad, but i have eaten a better one elsewhere.
Post
