Martini Ristorante
Editorial
Chef and owner, Larry Piscioneri has a loyal following. Some remember him from his time in the kitchens of other Italian restaurants, but most have come to know him - or rather, his cooking - at Martini Ristorante. Regular diners trust his cooking intuition so much they do not even bother with the menu and ask simply for Larry to cook for them. Here's why. Antipasto plates are done in spectacular fashion; there are three versions available in accordance with taste and budget. The deluxe allows diners to spend the entire evening grazing through a procession of deli treats, including potato and salt cod croquettes and spicy whitebait served with tuna mayonnaise. Larry has embraced the classic combination of quail and grapes with his quaglia al griglia. The bird is marinated in grappa, honey and chilli; then chargrilled and served on warm radicchio leaves.
The signature pasta dish is pappardelle con anitra - flat pasta ribbons tossed through slow-cooked duck and mushroom ragout. Mop up the juices with a mushroom bruschetta. The house-made spinach gnocchi is done just right so that the lightweight potato dumplings don't leave you groaning like you've swallowed a pile of bricks. Veal, milk-fed, is served saltimbocca style - cooked with prosciutto and sage then served on sauteed endive and cannelloni beans. The dessert list is a classy one that tempts with beauties such as crespelle di bananne e castagne (banana caramel crepes with chestnut jam and king island double cream). Instead of coffee, indulge in a cup of ciaccolato Italiana - a thick, rich Italian hot chocolate that deserves to be accompanied by a fichi farciti al torrone-macerated fig, filled with nougat and dipped in hot chocolate. Brava!
Roz Taylor, November 2007
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Nick
August 14, 2009
Basically this restaurant charges top prices but the food doesn't deliver. The night we went the service was very good, corkage of $15 per bottle was outrageous particularly when we weren't even given fresh glasses for the different wines. Food was nice but nothing special. Woudldn't go back.
Impressed
March 21, 2011
Wow, how this place keeps changing and impressing me more and more every time! The food is outstanding, I feel like I'm in Italy. The venue has undergone amazing renovations, and looks as good as the food tastes. Well done guys!
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