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2011-08-22
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I always love going to Al Borgo. It has such a cosy atmosphere, and the staff is very attentive.For starters, we had Deep Fried Calamari and the Vongole soup. The squid was tender and lightly battered, not overdone, and the tartar sauce accompanying it was of the right tartness.The Vongole Soup was gorgeus, not too salty and full of flavour.Also, the Zuppa di Mare (Seafood Soup in Tomato base) is very rich almost like a sauce. Great for dipping breads.Besides the usual Italian fare like lasagn
For starters, we had Deep Fried Calamari and the Vongole soup. The squid was tender and lightly battered, not overdone, and the tartar sauce accompanying it was of the right tartness.
The Vongole Soup was gorgeus, not too salty and full of flavour.
Also, the Zuppa di Mare (Seafood Soup in Tomato base) is very rich almost like a sauce. Great for dipping breads.
Besides the usual Italian fare like lasagne and squid ink pasta, they have an unusual risotto made up of red chicory.
The pastas were of the right texture, with the right amount of sauce coating every strand of pasta. We had a variety of pastas like the Squid Ink (rich but not sickening), Scallop with White Wine Sauce, Seafood with White Wine Cream Sauce.
Pizzas were yum and the Quattro Stagioni was quartered to contain the 4 different ingredients - Artichokes, Mushrooms, Ham and Salami. I think it'll be better to mix them all instead of concentrating 1 flavour into 1 quarter.
The Chocolate Cake was well-liquered and the sponge pillowy soft, yum
The Diplomatica which is a layered pastry cake was not quite what we expected with the pastry limp (not crispy) and too much cream.
The Flat White was more of a Latte and the coffee not quite strong. Something that is unsual in an authentic Italian restaurant.
Despite the couple of so-so items, the service was great - the waiter told my daughter that we didn't have to say thank you as we were the customer and it's their pleasure to serve us. Where do we get wait staff like that?!?
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