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FireFlyz | 43
a wedge of pumpkin that was grilled to
perfection, sweet, with stunning flavour
combinations from the peppery rocket
leaves and the rich cubes of ricotta cheese.
Pasta? Yes, please
The restaurant features a wide selection of
creative pasta dishes, and we were served
some of the best selling ones. The first
one that was served was the
Squid Ink
Risotto
. It is notoriously hard to make a
good
risotto
, which is the epitome of Italian
home cooking, but the chef nailed it here.
The rice had an amazing texture, slightly
al dente
, flavourful and coloured black by
the squid ink. The squid and baby octopus
that were served with this were fresh and
lightly seasoned, still maintaining the
flavour of fresh seafood.
The next pasta dish was the
Crabmeat
Linguini
. Prepare for a spicy kick as this
dish has paprika and cayenne pepper
mixed in. The crab was fresh and and the
dish was amazing, the seasoning leaving
a tingle on the tongue.
The main event
Clutching my belly, I watched as the main
courses were served. The
Veal Parmigiana
was deep fried to perfection and topped
with melted cheese. Crunchy on the
outside but moist on the inside, Chef had
managed to achieve the perfect balance.
This dish disappeared very quickly. The
Grilled Lamb Tenderloin
proved to be
another dish that was eaten very quickly.
Nicely grilled and seasoned, served sitting
on a bed of delicious chickpea mash. The
flavours were completed by the thin sauce
that was a red wine reduction. The final
main dish that we tried was the
Grilled
Barramundi
on a base of melted butter
and sauteed vegetables. They were all
absolutely stunning dishes with amaz-
ing flavour combinations, all cooked to
perfection.
The Dolce
Dessert was the signature
Sicilian Bombe
.
I have to say, this dessert was indeed the
bomb! Ameringue covered, liqueur filled
Sweet Grilled Pumpkin Salad
Sicilian Bombe... the bomb!
Heavenly Grilled Lamb Tenderloin
Perfect Veal Parmigiana
sponge filled with lemon cream and
flambeed.
This decadent dessert was
cold on the outside and hot on the
inside. The explosion of flavours,
complemented by the smooth liqueur,
was just what I needed to satisfy my
craving for something sweet. Some
desserts are only sweet, with no other
discernable flavours. Not so with this.
The sweetness of the meringue and
the slight tanginess of the lemon
cream were brilliant complements to
each other.
We left feeling well fed and con-
tent. The food was stunning and the
whole restaurant had an ambiance
that immediately made you feel at
home. And yes, there was a lot of ‘La
Risata’ as well.
Tagapictureof anyLaRisata staff
holding a copy of the November
issue of
Fireflyz
magazine on the
restaurant’s Facebook page to
redeemacomplimentarydessert!
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