Enoteca
Editorial
Enotica's interior is a warm harmony of cream and brown tones. The centre table hosts exclusivity and is made almost private with a sheer curtain cocooning it. Floor to ceiling windows invite the views of charming cottages and leafy green trees into the restaurant.
The warmth of Enoteca's staff follows through in the full-bodied flavours of the food with succulent, spit-roasted beasts and lovingly hand-made pasta. Gnocchi, linguine, tortellini and spaghetti play with the likes of pancetta, fontina, Swiss brown mushrooms and nutmeg-browned butter in meals that bring silence over cultured conversationalists. Another notable ingredient is nduja - a soft, chilli-warmed sausage that gives spicy interest to prawn spaghetti ribboned with wilted leaves of basil. Nathaniel's personal suggestion is coniglio pappardelle - thick pasta ribbons woven with rabbit, sage and seasonal vegetables.
Give the chef two days notice and you will be the envy of all other diners as grain-fed goat, or whole, organic chicken are paraded out to your table by staff, with the fragrances following close behind. The show stopper of the menu is a glistening, suckling Wilshire pig from the Lower Murray region, having been slowly roasted on the spit, and triumphantly carved for dinner guests. Enoteca believes that great food is served best with brilliant company and of course, fantastic wine, yet their dishes will silence even the closest of friends with its fine-dining creations.
Roz Taylor, November 2010
User Feedback
Ken Sutherland
November 11, 2010
I can't reccommend this restaurant highly enough!. I go for lunch whenever I need a hand-made pasta fix (which is often) and they never dissappoint. 5 stars from me!!
Your Feedback
2 User reviews (add yours)