In the heart of the CBD, we find ourselves tucked away in one of my favourite restaurants in Sydney – Pendolino.
Awarded a “One Hat’ out of a possible Three Hats from the Sydney Morning Herald Good Food Guide, I am always shell shocked as to why Pendolino is only given the one.
Being the veteran that I am, I became quite vocal of what we should order. I go in and advocate that we must try the beef carpaccio and the hand made ravioli with burnt butter sage sauce.
The first thing that immediately impresses upon you is the beautiful scent of truffles when the beef carpaccio is placed in front you. To taste every single morsel of flesh is phenomenal with its melt in your mouth texture. It is so tender it doesn’t even require so much as a chew, only a gentle slip into your mouth. The aromatic notes of the truffle, the saltiness of the testun barola cheese and soft crunch of the rocket cress deliver a delicious and sensory overload.
This is a dish I simply can not do without. The hand made ravioli is expertly tended to and made to perfection. Resulting in the perfect thinness of pasta that is tightly wrapped around a delicious filling of spinach, parmigiano reggiano, gruyere, buffalo mozzarella.
The filling is beautifully plump and strikes the perfect balance between the mixture of cheese and the burnt butter and sage sauce. And the experience of the buttered sage leaves disintegrating along the roof of your tongue feels incredible.