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2010-07-06
31 瀏覽
Nowadays, tables in restaurants are positioned so closely together that I feel like an eavesdropper most of the time so I really appreciate the generous spacing between tables at Pontini. Plus points for the excellent service too.Slices of opaquely white scallop carpaccio laid out on the plate, topped with marinated mushrooms and a handful of baby beetroot and watercress in artful disarray. Light and raw!My favourite dish of the night: spinner crab ravioli with jerusalem artichoke, blue foot mus
Slices of opaquely white scallop carpaccio laid out on the plate, topped with marinated mushrooms and a handful of baby beetroot and watercress in artful disarray. Light and raw!
My favourite dish of the night: spinner crab ravioli with jerusalem artichoke, blue foot mushroom and warm mushroom jelly. Love the contrast between the earthy flavour and the seafoody stuffed pasta.
The cod is originally intended to be wrapped in parma ham but Chef kindly agreed to do a naked version for me =) Served on a bed of kale and caramelised onion, the magic ingredient lies in the ham stock that enhances the delicate flavour of the oily fish.
The signature dessert of every Italian restaurant, Pontini’s tiramisu is lovely. A moist affair of well soaked soft lady fingers and a mild dose of marsala, nicely set off by a coating of bitter cocoa powder and little cubes of coffee jelly.
From what I read on HGW, the standard of Pontini seems to have dropped since the chef left for Otto Ristorante. But from what I had for dinner, the meal was still above average. While it wasn’t “wow! I must come back!”, neither was it awful, not by a long shot.
If interested, you are welcome to drop by www.myfoodsirens.wordpress.com for more reviews/photos =)
張貼
