The clever conversion of a large, harsh concrete rectangular room into the bustling ambience of Baccomatto Osteria (http://www.baccomattoosteria.com.au ) is a nourishing success. The room is full of diners of all ages. By the door, a family with three kids under the age of five are happily swapping plates and food. To the right, a table of twenty celebrating with towers of food. Around the central bar, solitary eaters slowly become part of the community, drawn in by the warmth of the staff and the wafts from neighbouring plates of food.
There's a fine selection of Antipasto - the eggplants, roasted and served with chilli, are very good along the the fennel and the spicy salumi.
Entrees continue the joy. Superbly balanced chicken liver pate with almonds. Beef carpaccio with truffles. The unctuous joy of baked Provolone with Oregano and Thyme.
Most nights there's a house special - tonight it's Braise and Barbera with the wagyu beef cheeks on parsnip puree and mustard leaves just right on a bitterly cold Sydney night.
My Spaghetti Ghitarra alla Carbonara is perfectly al dente and the addition of shaved truffles builds on the softness of the Carbonara. Devine.
The waitstaff are warm and welcoming and very very good at what they do. It is cosy without being cloying and friendly without being fake. Plus the wine list has some gems!
Definitely an inner city winner!
One of the things that most excites me about travelling is the joy of stumbling across somewhere so unexpectedly good that you're lost for words. Shanghai's Fu 1088 is hidden away in a converted mansion in the french quarter is a true find.
The rooms are furnished with heavy teak furniture and, when we're seated at a very grand table for 16 complete with thrones, a baby grand and our very own personal pianist (albeit tracksuit clad), we know it's going to be a night to remember. The wine list is impressive, the staff are working hard to help us understand our food options, and there's the tinkle of what just might be a bit of Barry Manilow coming from the ivories.
We choose
Crispy Eel strips with sweet chili sauce (38 RMB)
Tea smoked egg and caviar (18 pp)
Sauteed "Ba Bao" meat (68)
Sauteed minced duckling with mince sesame pie (68) - worth ordering for the spoked wheel on which the sesame pie shell slippers are served for you to fill
sauteed garden greens with garlic (38)
Pan-fried shanghai vegetarian dumplings with black (chinese) truffle (3 pieces for 36)
Thank you Fu 1088 for a truly memorable evening in Shanghai
