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Continue reading →: ITALY: Siena: Osteria Quattro Venti30 August 2023 TAGLIOLINO CON CAROTE, GUANCIALE CROCCANTE E STRACCIATELLA (Tagliolino with carrots, crispy bacon and straccietella) PICIO CON RAGU BIANCO TOSCANO (Thick handmade spaghetti with tuscan white ragu) FARAONA LARDELLATA CON PRUGNE, FAGIOLINI SALTATI E CREMA DI CAROTE AL GINGER (Larded guinea fowl with prunes, sautéed steamed green beans…
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Continue reading →: ITALY: Rome: Hosteria Grappolo D’Oro28 August 2023 TRIO DI ANTIPASTI TRADIZIONALI: SPAGHETTI ALL CARBONARA (Egg sauce, bacon “guanciale” and pecorino cheese) TONNARELLI CACIO E PEPE (BLACk pepper and pecorino cheese) AGNELLO ALLA ROMANA (Oven roasted lamb) GUANCIA DI MANZO BRASATA AL CESANESE (Red wine braised beef cheek) MOUSse “RICOTTA E VISCIOLE” (Home made ricotta…
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Continue reading →: ITALY: Rome: Tempio di Bacco27 August 2023 RAVIOLO RIPIENO DI CROSTACEI CON VELLUTATA DI MARE E POMODORINO CONFIT Ravioli Pasta stuffed with shellfish with cream of the sea and tomato confit FETTUCCINE PORCINI E TARTUFO Fettuccine pasta with porcini mushrooms and truffle FILETTI DI SPIGOLA PROFUMATA AL LIMONE SU CUBETTATA DI CALAMARI E ZUCCHINE…
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Continue reading →: ITALY: Rome: Da Etta25 August 2023 FIORI DI ZUCCA RIPENI DI RICOTTA E POMODORI SECCHI IN PASTILLA (deep-fried zucchini flowers stuffed with ricotta and sun-dried tomatoes) ALICI FRITTE (fried fresh anchovies) INSALATA FINOCCHI (orange, fennel, olives) PASTA CARBONARA with eggs, guanciale and pecorino cheese
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Continue reading →: TAS: Hobart: Peony Pavilion24 May 2022 SEA SCALLOPS (STEAMED 3 WAYS: GINER & SHALLOTS – FRESH & ROASTED GARLIC – X.O CHILLI) TASMANIAN CRAYFISH TWO WAYS: WONTON SOUP fresh crayfish, prawn, shiitake mushrooms filled Chinese soup dumplings in seafood broth VELVET EGGS sautéed fresh crayfish, velvet eggs, mushroom duxelles KING PRAWN sautéed with…
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Continue reading →: NSW: Lavender Bay: Sails11 March 2022 HIRAMASA KINGFISH, spanner crab, dill creme fraiche, rye, cucumber SEARED SCALLOPS, celeriac, granny smith, smoked roe ORA KING SALMON, calamari, shiitakes, roast garlic veloute BANNOCKBURN CHICKEN, pearl onion, smoked mushroom, bacon RANGERS VALLEY BLACK ONYX BEEF, artichoke, rap, borderlaise PYENGANA CHEDDA FONDUE, quince paste, lavosh PRALINE MOUSSE…
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Continue reading →: NSW: Pokolbin: Twine29 January 2023 ROCK LOBSTER RAVIOLI confit garlic, citrus beurre noisette, cherry tomato, pecorino BURRATA STONE FRUIT SALAD prosciutto, pine nuts, basil, balsamic, wild rocket BERKSHIRE PORK BELLY seared scallops, twice cooked pork belly, cauliflower puree, shimeji mushrooms, jus, green beans CONFIT DUCK MARYLAND house made kumquat marmalade, escallops, baby…
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Continue reading →: NSW: Paddington: Tequila-Mockingbird21 November 2024: Paddington Day Out – Street Food 8 October 2023: Excellent CEVICHE TACO, AJI AMARILLO, CHARCOAL SALT SNAPPER TIRADITO, FERMENTED SWEET POTATO, JALAPENO, LECKE DE TIGRE FOAM TAPIOCA FRITA, GOAT CURD, GUAVA CAULIFLOWER TACO, ROASTED GARLIC PUREE, MANCHEGO, CURED EGG YOLK CORNFED CHICKEN, SPICY ANCHO RUB, BLACK BEAN…
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Continue reading →: NSW: Woolloomooloo: Viand6 May 2024: Disappointing. Two sittings 6pm and 8pm. Fixed degustation with optional extra dishes. Ordered an optional extra dish. At 7pm when course 2 and 3 arrived at the same time! we were told that our table had been booked for 7.45pm and told we need to leave before…
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Continue reading →: TAS: Sandy Bay: Kwan Ho18 May 2022; Excellent SICHUAN “CHAO SHOU’ supreme broth packed pork wonton, aged vinegar, chilli oil PORK BELLY BUN braised pork belly, steamed bun, cucumber, how sin sauce SPICY SALT SQUID arrow squid, deep fried and then pan tossed with spicy salt, five spices, chilli, roasted garlic SWEET SOUR CHICKEN…
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I’m Marcus
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Eastington@Paddington 