NSW: Sydney City: The Restaurant Pendolino

Date visited: 21 July 2026

House-made Breads and Pendolino Extra Virgin Olive Oils

Delicious breads and EVOO

Ravioli Di Magro: “Pendolino Classic Hand-Made Spinach & Artisan Cheese Ravioli, Pepe Sayo Cultured Burnt Butter, Sage“. Magro generally means light, although for this dish it means without meat. The “Artisan Cheese” comprised 4 cheeses: ricotta, parmesan, mozzarella and a 4th which apparently is a trade secret. The filling was bound with a little egg and grated nutmeg. This is a great dish.

Agnello “12-Hours Slow Cooked Warilba Station Organic Lamb, Calabrian Peperonata, Eggplant Fritto, Tarragon & Mint Salsa Dragoncello, Almond Milk“. Shredding the lamb shoulder and using a food mould was a great idea for presentation. The Calabrian Peperonata (hardly visible but in the centre) is yellow and red capsicum, onions and tomatoes. The batter for the Eggplant Fritto was made using Vodka and flour, and finished with beer. They were burnt black on the top and difficult to cut with the cutlery provided. The white foam was Almond milk froth, with dried herbs, which did not harmonise with the rest of the ingredients. The Dragoncello (tarragon) salsa was on top of the lamb. Good presentation, but not something I would not order again.

Insalata di Giardino – Garden Salad, Spelt, Cabbage, Heirloom Radish & Beets

Patate Sfiziose – Potatoes, Brown Butter, Parmesan, Hazelnuts, Herbs, Garlic

1939 Nougat Semifreddo
“Pendolino Classic Mondo Torrone, Ligurian Honey and Almond Milk Semifreddo, Strand Nut Shop 1939 Vienna Candied Almonds“. Great presentation. The centre log is the torrone which is an artisanal nougat. The Semifreddo was coated in white chocolate and topped with gold leaf. Presumably the semifreddo was coated in white chocolate when frozen and then allowed to thaw, so that the “cream” ran out of the ball when cut. The leaves were yellow roses. Very good.