The owner & chef, Stefano, was there to welcome a few of us to his establishment and explained a bit about himself. An extremely knowledgable & passionate individual when it comes to food, as one can imagine living in many parts of the world and how different cultures would influence his cooking style & techniques.
One thing that I always love when I sit down at a restaurant is when the server will ask if we would like a bottle of water whilst we wait and decide on what we would like to drink. (This doesn’t happen often, but it did happen at Pomodoro.)
Starting off with a ‘pre-starter’ – Margherita pizza. Extremely light base and generous with the cheese.
Moving on to our starters
– Crumbed Grilled Falkland Calamari, gives off the illusion that it has been fried in a crispy batter, yet it has been grilled, without overcooking it and making it feel like you are chewing on a piece of rubber.
– Beef Carpaccio, delicately sliced pieces of beef with fresh mushrooms and parmesan shavings make a delightful and flavoursome dish.
The 1st set of main meals – 3 Pasta Dishes
I can’t decide which one of these are my favourite.
The 1st – Porcini Mushroom Tagliatelle. Dried porcini mushrooms are infused with a Chivas Regal Whisky served with a fresh and light creamy sauce.
The 2nd – Lamb & Tomato based Rigatoni. I believe this would make a wonderful dish in the colder winter months where the soft lamb and tomato just come together so well.
The 3rd – Spinach Ricotta with Goat Cheese & Truffle Oil. I am a spinach lover, so this dish was superb for me being paired with that goat cheese. The truffle oil just adds a bit of a different element of surprise to the dish which one would not expect.
The 2nd set of main meals –
The 1st – Pan fried Veal Liver & Caramelised onions served with a potato puree. What I loved with this dish is that the potato puree was not super fine, but still full of texture.
The 2nd – A medium rare T-bone prepared with only coarse salt and rosemary oil. You would think that it is very plain. And yes. It may be so. But, those flavours are just incredible. So if you are a meat lover. This one is for you.
Finally on to the desserts –
Panna Cota with Vanilla & Wild Berry Coulis. A fresh and tasty combination after any meal.
Chocolate Fondant that will make you salivate just looking at it.
Naturally, wine was flowing the whole night. And there is a wide variety of wines to choose from and Stefano will always recommend the best wine to accompany your meal.
All in all, this was a wonderful experience. Amazing service. A chef who knows exactly what he is talking about and will actually make the right suggestions for you. I’m definitely going back.