This northern suburbs favourite has had a much-needed revamp and with the restaurant now looking schmick, the food and service has followed suit.
Head chef and proprietor Tony Garita, with his team including former owner of the premises Ignazio Scala of La Scala fame, have turned this once-tired restaurant into a well-oiled machine.
On a recent visit, my dining partner and I tried a few starters, including the polpette (meatballs) at $13.50 and salsiccia picante alla grillia (spicy sausage) at $19.50.
The polpette ” pork and veal meatballs ” cooked beautifully and just like my mother-in-law’s were served in a tomato sugo and dusted with parmesan and basil, just delicious.
The salsiccia picante alla grillia ” cacciatore sausage saut�ed with olives and capsicum ” served with marinated bocconcini and crusty Italian bread was moreish and hard to stop at just one.
For my main, it was the entr�e size of the calamari fritti at $21.50 that got the nod, while for my guest it was the special of braised white rock veal with mushroom and cherry tomato in a red wine sauce served with truffle oil mash ($36.50) that took her fancy.
Lightly floured calamari rings and tentacles were served with a garden salad and aioli.
Far from greasy and deliciously light, it was the perfect meal following an indulgent starter.
My companion struggled to get through her veal but with a little help from me, it was definitely the dish of the day.
With absolutely no room left for dessert, we called it a day but swore we’d be back in Siderno again ” no airline ticket required.