Last night was my second visit to Giuseppe Arnaldo and Sons and it was just as inspiring as the first; the prawns just as crunchy, the room just as awe inspiring and the staff just as friendly.
A couple of new things to report back.
1. Don't be put off by the no reservation policy, just be smart and organised. The six of us dined at 7pm last night (Friday) without any difficulty. PDC and I arrived 20 minutes earlier informed them of our group arriving and sat back with a campari until we wandered through to our table.
2. The tiles create no noise issues in the dining room. I noticed that the black ceiling above the tiles is actually sound proofing panels.
3. I saw much more of the menu last night and the quality is all there with each dish, just watch out that the pasta dishes are particularly generous in comparison to some of the others dishes.
Dishes that should be on your do-try list...
Gamberetti with aioli- I'm addicted (see my last post)
Cacciatore, soft cured salami - you will never find salami that has been this well looked after
Pea insalata with shallots, mint, basil and air dried ricotta - who doesn't love fresh peas done simply
Farfalle pasta, braised game, porcini, peas - rich, sticky and moreish
Chittarra Arrabiata with crab, chili and served in a paper bag - dramatic and generous with the crab
Luigi Guffanti Stracchino di Capra - Italian goats milk washed rind, intense!
Zampone Pigs trotter - because I believe Bob Hart, but didn't have room for such a rich dish
Coteletta crumbed veal cutlet - looked perfect, especially for the boys that like their meat
Clams casino - this is really a style of dish, but I'm sure the pun is intended. Perfect to share.
Crab Panini - on the snack menu, i haven't tried it - yet, but the staff are raving
Zuppa Inglese - old fashioned English trifle to share, pretty as a picture
And lastly, for dramatic effect, drum roll please...
Richard Thomas fromage blanc - the most sweet cows milk young curd I have tasted. I could have spooned it straight to my mouth if I wasn't meant to be sharing it. Our waiter selected this for us to share with some warm mixed olives and salumi. This is a not to be missed product, served chilled, drizzled with EVOO and some picked thyme. Just delectable.
So don't be put off by any of the banter, forget you are under the same roof as the casino (enter via the promenade) and enjoy one of Melbourne's newest and smartest dining rooms, there is plenty to love.
NB. I mentioned quietly in the comments of my last post, but Maurice sent me a "Grazie mille" email during the week. I was impressed at the speed and street-smarts of a restauranteur to track down my post and say thanks. It's left me pondering this week about the restaurant industry and their gradual acceptance of the 'new media', the ponder has resulted in me realising that they are starting to find us, it's just the smart ones that are in first!
Looks like restaurateurs have figured out that blogger's reviews hang in cyberspace just the same as old media reviews, pretty much side by side. Off tonight to do the CAE food reviewing course with John Weldon, should be a blast.
ReplyDeleteI was very excited to be going last night, and the evening lived up to all expectations.
ReplyDeleteFirstly, i think the room is stunningly sexy! It is the sexiest trattoria i can imagine. The tiles are so very italian, but the black background is cool and modern. Dining as theatre comes to mind.
The dining experience was also first class and surprisingly, good value!
The menu (paper table mat) is a bit vague trying to piece together a multi course meal. but as we were in a group of 6, it very quickly turned into a taste test from everyone’s plates.
The pasta dishes - crab, sea urchin or 'wild' boar were spot on!
The seafood also first class- steamed john dory, baked red fish, clams, scallops. ($20 dishes being served up in $100's of dollars of creuset cookware is very luxurious!)
Pigs trotter - luscious and foiled beautifully with rape.
Sides/salads, not an after thought – potatoes, pea salad, spinach all full of flavour and morish.
Sweets - the trifle MORE than enough for 2, more like 4.
And who would have thought wine in carafes would become in vogue again. More than drinkable bevy, good value, without the formality of bottle service.
Topped off with personal and professional service.
So all in all a great evening.
If this is what it takes to get me back into the casino in 10 years, they did a smashing job!
Confirming yet again, Melbourne is a great place to dine!
HI Jack
ReplyDeleteI completely forgot I had already left a comment previously. Gee I guess I am really bothered by the experience. No I have not contacted management as I really don't want them stealing anymore of my time. I am the sort of customer that would normally and ring to praise aswell. I'd rather spend the time sourcing out some other culinary adventure.
This March so far for a five day tour we are hoping to frequent The Press Club, The Flower Drum (the Yum Cha they have for the Melb. food and Festival), MoVida (again), Gills Diner (for dinner this time), Cumulus Inc., Maha and Circa-The Prince.
Thanks for your comments and I love your blogspot. Loads of info.
Karen