Pan-fried foie gras with brioche. Decadently buttery, impeccably prepared.
Orechiette with stewed rabbit. A rustic recipe, brimming with comforting carbs and tender chunks of meat in a thick, savory gravy that tasted lovingly home-cooked.
Sixty-day grain-fed Tasmanian Aurora lamb chops. Die-hard carnivores might kill for these succulent slabs _ exactly medium-rare as requested.
Beef cheek agnolotti, made in-house with porcini mushrooms. Similar to a recipe at Il Lido, but not as sublime. The minced beef was coarse and grainy, while the pasta skin was a tad too thick and the sauce seemed one-dimensionally salty.
Pistachio & bacio gelati. Topped with more adornments than any gelato elsewhere. Kinda distracting, but the gelato was sufficiently smooth and sweet to recommend.
Lemon tart. Not too sour, thankfully. Moist and fresh-tasting.
Tiramisu with marsala wine. Not the best in town, but rich and creamy enough .