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Thursday, April 17, 2008

Dinner @ Church Street Enoteca

I should begin with a postscript to our previous dining experience. Last time we made mention of the Prosecco and that it wasn't to our liking. There was good reason for that as it turned out that a batch of the Prosecco was "off" so to speak. We tried it tonight and it was like night and day - this one was alive and fresh and we'd happily drink it in the future. So I think the lesson is that if you think something isn't right with a wine then you should say something about it.

We begin with a treat, compliments of the kitchen and I must admit we both were considering having this as our starter

zucchini flowers

Deep fried zucchini Flowers stuffed with marinated Persian feta and coated in a potato and rice flour batter - served with hazelnuts, watercress and 30yo balsamic vinegar

The batter was perfect - crisp but oh-so-light, the stuffing at the cusp between solid and liquid. It was good the stamens were removed, it's bothersome but well worth it.

Onto starters:

prosciutto and salami
I chose the plate of Prosciutto and Salami - assorted prosciutto (local and Italian) served with salami made in-house along with grissini and slices of rye toast. To the side a small dish of truffled potato salad.

mushrooms
Paalo chose the Sauté of Autumn Mushrooms served with a crisp fried egg, parsley puree and parmesan cream.

The egg was coated in grated parmesan and fried - I must try that at home!

For mains:

rabbit

I have the Farmed Gippsland Rabbit which consists of discs of rabbit leg meat sausages and thick slices of the prosciutto covered loin. It is served with a cannellini bean puree and a rabbits favourite veg, carrot.

The sauce served with this was utterly morish which is a common feature of all the sauces we've had here.

veal

Paalo has the Green Mountain Veal Rib served with a velvety parsnip puree and sautéed cavolo nero. Horseradish, speck and truffle finish the dish.

Instead of dessert we pick something a bit lighter - a selection of housemade biscuits and torrone

0DSCN4879.jpg

The torrone was very stick and soft with a heady flavour of honey - delicious. The assorted biscuits were equally satisfying.

The details:
Church Street Enoteca
527 Church Street, Richmond

Phone: 9428 7898

Restaurant Open:
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late

Web:
www.churchstenoteca.com.au

2 comments:

  1. kyla15:26

    I really shouldn't scan your blog when I'm hungry - self inflicted agony.

    I've heard good things previously of the food at CSE, but hesitated going previously as the vibe seemed a bit cold (when I still thought it was part of the car dealership?). Might be time for a visit.

    ReplyDelete
  2. Hi Kyla - it used to be owned by Duttons but that was ages ago and that relationship has ended. I think the space is large but charming and the collection of coffee makers is incredible. I certainly can't complain about the food and the service is pretty friendly so I think it is well worth a visit.

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