Mezzaluna
Editorial
The sandstone walls that encase the reception area of Mezzeluna only build up the anticipation of what to expect when you walk through to the restaurant itself. You may have heard rumours of the view and you won't be disappointed when you step down the stairs and are greeted with a dazzling panorama of the city. With the lights of the Bondi-bound train snaking its way through the cityscape and a gorgeous flower arrangement as the centrepiece of the restaurant, this dining room exudes both colour and warmth, setting the scene for a special dining experience. Even on the colder Sydney nights, dinner guests insist on sitting out on the large marquee-topped patio in order to be closer to the twinkling metropolis.
The cuisine at Mezzaluna, on the other hand, is not to be overlooked. The menu is elegantly Italian which focuses on the beauty of simplicity and draws influence from the four corners of Italy. A fillet of ocean trout is pan-roasted and served with seared sea scallops, pumpkin puree and burnt butter, and gnocchi is made in-house and spiced up with saffron and pork, dill and fennel sausage. The char-grilled fillet of beef served with goose liver pate, crostini and topped with black truffle butter is succulent and tender while the strati di cioccolato, with layers of milk chocolate panna cotta, white chocolate mousse and dark chocolate meringue, will finish with decadent grace. Accompanied with a bottle of Tuscan red wine, any meal at Mezzaluna is turned into an exclusive occasion.
Annabel Wise, July 2008
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