|Facade of Gattopardo on Tras Street|
|Counter seats (left), 2nd floor main dining room (mid), 2nf floor private dining salon (right)|
|Less is more: a blanket of Petuna ocean trout|
|‘Must-order’: Grilled calamari, barley, red prawn broth|
|Risoni pasta with bone marrow butter|
|John Dory, Jerusalem artichoke, Prosecco broth|
|Hazelnuts-flecked homemade nougat parfait|
|Lino Sauro is still cooking in the kitchen…|
Besides the above average seafood and must-have nougat parfait, there are more compelling reasons to grace Gattopardo: Sauro remains one of few Italian veteran-chefs still cooking in the kitchen today and this, to us, is an investment that will pay dividend.
Just you wait and see – the CBD crowd will lap it up.
© Evelyn Chen 2013
Please note that the reviews published in this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.