Cipri Italian
Editorial
The moment guests sit down to Cipri's crisp white tables they are introduced to the entire family. Joe Cipri manages the front of house, while vintage family photos envelope the menus. The Cipri family has been in the restaurant business for generations and this dedication is carried through the details of the restaurant; a shot of their cousins toasting in Italy is on the wine menu, their uncle with his huge tuna catch features on the main menu, and their parents wedding photo as they cut the cake is on the dessert menu.
The long room features beige banquettes that complement the warm coffee walls, timber detailing, and the bar of dark Italian marble tiles. Guests enjoy the popular antipasti of tuna bresaola, which embodies earthy flavours of marinated capsicum, roasted eggplant and baby capers. The hand-made spaghetti with prawns, green beans and pesto absorbs fragrant basil characters. For main, the de-boned rolled rabbit is filled with pork, pine nuts, and sultanas that create bursts of sweetness in between the richly flavoured meats. Served with roasted eschalot, baby carrots and curly endive salad, this dish and is a signature of the Cipri menu. Finish in true Italian style with the dessert of zabaglione layered between delicate sheets of pastry, and served with fresh strawberries and raspberry coulis.
The brothers encourage their guests to try some traditional Italian beverages such as the NV Bellussi Prosecco Extra Dry or the Red Legend Moscato for a nightcap. Contemporary twists are put on classic cocktails such as the Cipri Bellini of Aperol, peach sorbet and prosecco that echoes the sunny orange colour of the Cipri logo. Cipri is a place where friends find each other, and the food brings them closer.
Edwina Storie, September 2010
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