Zefferino

8

8

8

9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor

Setting:

After renovations in November 2007, Zeffirino is now on the top floor of the hotel and has a comfortable atmosphere with spectacular views.

Food:

Chef Marco Torregrossa ,who was born in Pisa, previously worked in Zeffirino in Las Vegas. His menu is divided into two sections: signature dishes and traditional dishes. Many ingredients are sourced fresh from Italy. The seabass served tartar with capers and anchovies in lemon olive oil is a good example of absolute freshness and seafood is a feature of many antipasti. Minestrone with Genoese pesto sauce comes piping hot and is a thick, rich, wholesome dish. The choice of pastas and risottos is extensive and all are handmade. Especially noteworthy is the homemade potato gnocchi with Gorgonzola cheese and pumpkin cream sauce, which is light but has a superb creamy texture. Classic squid ink ravioli with shellfish and saffron sauce is well presented and the prawns fresh and crunchy. Mains incude lamb, duck, chicken and seafood. The braised veal shank with saffron risotto and porcini mushrooms are cooked to perfection with the meat literally falling off the bone. The cheese selection, though small, is well chosen.

Wine:

Half the list is Italian. Choose whites carefully as some are on their last legs age-wise. Reds provide an excellent choice with some superb vintages available from hard-to-find top producers.

Service:

Smartly attired waiters provide a reasonable standard of service.

Price:

Set meals provide the best value-the six course dinner is $438. Ordering similar courses a la carte would be $800 per person, without wine.

Signature dishes:

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