Sugared & Spiced

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[Sydney] A Tavola

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A Tavola

Add: 348 Victoria Street  Darlinghurst NSW 2010, Sydney, Australia
Tel: (02)9331 7871
Hours: [Sat-Thu] 6pm~late [Fri] 12~3pm, 6pm~late
Website: www.atavola.com.au
Price: [entrees] 12~18 AUD [mains] 22~38 AUD [desserts] 10~12 AUD
Visited on: 2012-04

The lovely warmth oozing out of A Tavola (literally “to the table”)’s open storefront easily attracted my attention when I passed it by in search for another restaurant. After learning from local friends that this small Italian bistro has the reputation of being one of Sydney’s best places to go for authentic pasta, I made a trip back here the very next evening. To the table!

The focal point of this slender room is a marble communal table decorated with homely ornaments like bowls of chillies and a granite mortar and pestle. The lighting is soft, creating an intimate, convivial atmosphere.

The back room provide more room for smaller tables.

Started with a glass of white.

Focaccia with chilli-infused olive oil.

Red cabbage salad (16 AUD) with raisins, dolce latte, walnuts, balsamic.

Tonno con Finocchio e Cresciones (20 AUD), thin slabs of seared tuna with fennel, watercress, lemonade fruit, avruga, caperberry.

Quaglia con Melanzane (19 AUD), quail with eggplant, roast capsicum, balsamic, and basil.

Stracci con Calamari e Radicchio (33 AUD), rag pasta with southern calamari, cherry tomato, raisins, pine nuts, and radicchio.

Pappardelle con Ragu di Manzo (34 AUD), hand cut pappardelle pasta with slow braised beef, red wine, tomato, bay, and sage.

Filetto di Pesce con Ceci (36 AUD), kingfish, chick pea, silverbeet, vongole, salmoriglio.

Torta con Fichi e Balsamico (14 AUD), flourless pecan and orange cake, balsamic fig, gorgonzola gelato.

Yes, a good meal indeed. The appetizers were not so memorable, but the pasta were rather gorgeous in their simplicity, and the king fish main course was lovely. Dessert was interesting, but unless you are a fan of the stench aroma of gorgonzola cheese, I’d stay away from it.


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Written by sugarednspiced

August 8th, 2012 at 8:45 am