This September, La Svolta welcomes Spring through the marriage of Italian cuisine and authentic flavours with local ingredients with a Spring Graze menu. Gastrology bloggers were privileged to attend a dinner which featured a tasting of each dish on the spring graze menu.
La Svolta is a restaurant with a proud reputation forged over many years of operation. The exposed kitchen at the far end of the dining hall proudly displays both the chefs and the prominent pizza oven, lending to the wonderful atmosphere. The dining room is modern with polished timber finishes and exposed brick walls – the perfect setting for rustic Italian food.
Beef Carpaccio with wild rucola and shaved parmigiano
Simple and delicious. The beef had a beautiful melt-in-your-mouth texture.
Verdure Pastellate mixed seasonal vegetables in a light batter
The tempura vegetables were pleasant. The batter encasing the vegetables was ethereally light and very crisp. Combined with the various dips the dish was a delight to eat.
Risotto Burrata with fresh basil and salsa di pepperoni
The rice in the risotto was puffy and al-dente and had a nice flavour.
Pasta Carciofo homemade pasta with artichoke, guanciale and chilli
Atop the superbly cooked, wonderfully textured pasta were delectably crisp shreds of Guanciale (unsmoked Italian bacon prepared with pig's cheeks). The perfectly cooked artichoke and chilli provided freshness.
Background: Agnello Alle Erbe grilled herbed lamb cutlets with artichokes, lime and mint
Foreground: Bistecca grilled porterhouse steak with spring onion mash and madeira sauce
The herbed lamb cutlets, topped with artichokes, lime and mint, was moist and very flavoursome. It was a well made and homely dish that was thoroughly enjoyable.
The succulent steak was well cooked with the adorning strip of fat providing an additional indulgent burst of flavour. The madeira sauce added a delightful savouriness to the steak which enlivened the relatively heavy dish.
After the rollicking ride provided by the savoury courses, the first of our desserts arrived.
Zablione with biscuits and fresh fruit
The biscuits were highlighted by a light and airy, soufflé like, consistency with a subtly sweet flavour while the Zablione was smooth and fragrant. Providing excellent balance to the relatively sweet and heavy items were the beautiful fresh fruits.
Vanilla Panna Cotta with berry compote
The panna cotta was smooth and well-executed. It was a decadent end to a delightful meal.
As they say at La Svolta, mangiare e felicita - eating is happiness, and this Spring celebration was no exception. In a match made in gastronomic heaven, the menu crafted by La Svolta's Valerio Calabro and Pino Russo is absolutely scrumptious and showcases local produce sourced from the Yea farm of friend and fellow restaurateur Carmine Constantini. The meal is also paired with a glass of delicious Di Stasio Wine. We highly recommend you spoil yourself with this afternoon of Italian indulgence.
When: The Spring Graze menu is available on Sunday, September 22nd from 11.30am - 4pm
Where: both La Svolta venues
How: Call (03) 9510 3001 to book.
Price: $30 which includes two courses (entree and main or main and dessert) and a glass of Di Stasio Wine (either Chardonnay or Pinot Noir).