places|wa|crawley|zafferano
Zafferano is owner Albasio La Pegna's fourth restaurant in Perth, Western Australia and is situated in the historical Swan Brewery, overlooking the Swan River on Mounts Bay Road. Born and raised on the Amalfi Coast of Naples, Albasio developed an appreciation and passion for seafood, which is reflected in his creations throughout the Zafferano menu.
Editorial
With a long list of successful establishments around Perth including Bellissimo, Pronto, Funtastico and Rialto, Albasio La Pegna is one of those restaurant operators with the Midas touch. So when Zafferano opened in the historical Old Swan Brewery building, fans of Albasio flocked to the venue faster than the local seagulls. Years later, Zafferano is still riding the wave of success and has become well known for its fabulous fresh seafood served in a unique and intimate setting. Perched on the edge of the Swan River, the views at Zafferano take in the city and Darling Ranges to create a truly romantic backdrop. And what better way to enjoy such breathtaking surroundings than to indulge in some of Perth's finest seafood dishes.
The Zafferano menu is quite extensive without going over the top, featuring a strong influence of Italian flavours and delicious blends of flavours and textures. My idea of a perfect meal here would be to start off with some natural oysters or perhaps the antipasto di mare which boasts a fine selection of smoked salmon, oysters, marinated octopus, prawns and mussels. Making the most of this beautiful seafood restaurant, mains would have to be the whole crayfish baked in a rich mornay sauce with Cajun spice. Or perhaps something a little lighter such as the roast salmon fillet with the red wine butter sauce would hit the spot. If seafood's not really your cup of tea, fear not - you haven't been forgotten. Pastas, char-grilled lamb and chicken, beef eye fillet and a delicious risotto are all stamped with Albasio's seal of approval. Whether it's a special occasion or just a craving for fine food, Zafferano is sure to satisfy.
Karen Bilsby, June 2008
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