From their ever changing Crudo menu, we tried the Octopus Crudo. Sliced ultra thin and mixed with some baby potatoes and tangerine and orange segments. The baby potatoes were a little underdone, but the citrusy vinaigrette made up for it. The portion was a little light for me but the freshness and quality of the octopus was undeniable.
For our warm appetizer, we decided on the Fried Oysters. Six plump and juicy oysters battered and deep-fried served on a bed of lightly sauced coleslaw. These had a nice crunch and were not overly breaded. I like it when the oysters are the star of the dish and not covered in a thick breading. I don't think these are as good as the ones from Joe Fortes, but close.
Next up, one of my favourite pasta dishes, the Buccatini Carbonara. Buccatini is a spaghetti- like pasta, with a hollow centre. Something about this just makes it so fun. And when you top it with a poached egg, it's the best ever.
Here I am about the pierce the yolk, doesn't get much better than this.
And here we have it, a bright yolk ready to be mixed into the buccatini, along with the fresh peas and pancetta. It's better than any sauce you can make. Fresh, creamy and coats each noodle with just the right amount of gooeyness. Don't get me wrong, this was good, but the best egg/pasta combination I've had has to be Cotto Enoteca, with their 63 degree egg.
We also got one more pasta dish to share, wanting to try more of the seafood items on the menu. This is the Tagliatelle with Mussels, Clams and Guanciale. There were a lot of mussels and clams here, and the guanciale gave the dish a nice saltiness. The tagliatelle was very fresh, and I loved the rough edges of it too, giving it a very rustic feel.
- Buck a Shuck Sunday to Thursday, 5-6pm and 10-close
- $2 Peronis and $5 Prosecco Sunday to Thursday, 5-6pm and 10-close
- Not open for lunch