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m • Lesbians On The Loose Magazine
Stars \ Food \ Travel \ Profile \ Opinions
Eastern suburbs diners just got lucky with
the launch of the Italian Kitchen & Bar, a great
new trattoria tucked away upstairs at Easts'
Leagues Club. Chef David Magill (formerly of the
Beresford) has created a menu that focuses on simple
avours and fresh produce. Having earned his stripes
under Chef Eugenio Riva at Ristorante Riva, Magill
is no stranger to Italian food and his menu for Italian
Kitchen & Bar is brimming with classics from brus-
chetta to pastas and pizza and some truly decadent
"Much of the beauty of e Italian Kitchen &
Bar cuisine is that it excludes no one," explains chef
Magill. "People can come to experience authentic,
fresh Italian fare in a warm, welcoming environment
-- without the excessive price tag to match!"
Magill is absolutely right, when we arrive for din-
ner, the place has a range of diners that include fami-
lies, couples and even some interstate visitors (who are
seated at the table next to us and regale us with their
We opt for the mainstays of Italian cooking, sour-
dough with balsamic and olive oil; garlic pizzas, the
obligatory calamari plus pasta and pizza : gnocchi for
me and a deep dish for my companion... Followed
by dessert -- a chocolate pudding plus one of the best
cheese plates I've seen in a some time.
From the rst bite of the sour dough and balsamic
the tone is set. e bread, baked on the premises, de-
livers just the right depth of crunch to the crust and
sops up the oil and balsamic as though it is parched
for a drink. e garlic pizza bread is beautifully tex-
tured with a nice crisp outer shell and accompanying
chilli oil and crushed olive tapanade is a nice touch.
e fried calamari is served up with plump lemon
cheeks and a dusting of parsley and simply melts away
in your mouth.
e pastas are equally impressive. To me the mark
of a great Italian restaurant can be told by the taste
and texture of their gnocchi and Magill's is smooth as
butter and goes beautifully with the four cheese sauce.
My companion's deep dish pizza is equally tasty and
she admires the stringiness of the mozarella...
We barely have room for dessert, still I opt for
the classic chocolate fondant which oozes dark
goodness and is matched by a delicious vanilla bean
cecream while my partner goes for the cheese plate
which is accompanied by deep purple dried musca-
els and an assortment of bread and some truly mag-
ni cent cheese the highlight of which is the dolce
gorgonzola -- so rarely seen on cheese plates but so
Stu ed to the gills we waddle rather than walk
out the door and lament the fact that this great little
rattoria is so far from Newtown!
kitchen & bar
Rustic Italian flavours with a
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