
It's a favourite for a reason - the pasta is silky and slips so easily down your throat. The Ragu is rich and luxurious - every mouthful is simply perfect.

Special: Octopus carpaccio, stuffed baby calamari, semolina crusted tentacles
A really stunning presentation, it looked more like a work of art - the photo really doesn't do it justice. More important was the taste - faultless. Perfectly tender octopus rounds, the tiniest calamari I'd ever seen, the bodies a little bigger than a thumb nail. The vegetables just bursting with flavour. A seriously super dish.
For mains:

Another special of the day - a combination of venison and chocolate. As you can see the venison was beautifully rare, tender and moist. The raviolo, filled with a rich mix of chocolate and venison ragu.

Another special of the day - chickpea pasta with elk ragu and burrata. Delicious!

Time for cheese - artavaggio - cow's milk washed rind, similiar to taleggio.
Finally, dessert

Blood orange sponge, cannolo, passionfruit ice cream

Pistachio Semi-Freddo, assorted candied fruit
Il Bàcaro
168 Little Collins Street, Melbourne
Phone: 03 9654 6778
Open:
Monday-Saturday: Noon - 3pm
Monday-Thursday: 6pm - 10.30pm
Friday-Saturday: 6pm - 11pm
Web:
www.ilbacaro.com.au
168 Little Collins Street, Melbourne
Phone: 03 9654 6778
Open:
Monday-Saturday: Noon - 3pm
Monday-Thursday: 6pm - 10.30pm
Friday-Saturday: 6pm - 11pm
Web:
www.ilbacaro.com.au
oo looks good- it really does look like a work of art!
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