Tag Archives: Ormeggio

Young Guns dinner @ LuMi Dining

The Young Guns series is a clever collaboration between four Italian restaurants and their four great chefs – Federico Zanellato (LuMi), Victor Moya (Ormeggio), Matteo Zamboni (Pilu), and Mitch Orr (ACME) – with hosts Alessandro Pavoni and Giovanni Pilu. Each restaurant is taking a turn at hosting a dinner and showcasing dishes. The degustation was $80, or $125 with matching wines, so it was a great value – and delicious – evening. There was an extra dish on offer for $10 which we readily agreed to.

First Course: LuMi “snacks”
Salt and vinegar rice chips – heavenly lightyoungguns (2)

Porcini Brisee with Marscapone and a Macaron with onion and chicken liver. Loved them both; the porcini brisee had a beautiful crumbly texture and was something new and different, as was the savoury macaron.youngguns (3)

Jerusalem artichoke chips – very clever. I love Jerusalem artichoke but would usually use it four puree or soupyoungguns (4)

And of course LuMi’s signature Chawanmushi. The last time I came here I had it with tomato water; this time it was with an onion consommé and a little caviar. The texture on that custard! I have to say that LuMi has been one of my favourite dining experiences so far this year and the meal that night reaffirmed it.youngguns (5)

This was followed by some warm delicious bread and grissiniyoungguns (6)

Second course: Ormeggio roasted capsicum and mozzarella salad with Mediterranean herbs. A feast for the eyes as well as the palate. The texture of the balls reminded me of the liquid gnocchi at Gastro Park. Very clever and freshyoungguns (7)

Third course: Pilu’s Cappelletti with lentils, red wine and vegetable broth. Zamboni explained to us that this dish was completely vegan, not something you find often in Italian cooking. It was an interesting dish and with each mouthful you could taste different elements of the flavour.youngguns (8)

Fourth course: ACME’s pig’s head with cime di rapa and condiments. Don’t think too much about the fact that you are eating a pig’s head and dig in! Loved the flavour combination here; rich juicy pork cut through with the bitterness of the rapa, and I particularly loved the soy and vinegar dipping sauce, which Mitch told us was actually based on a Filippino sauce.youngguns (9)

Fifth course (extra course): Lumi Burrata, honey, rosemary and vinegar meringue, served with casarau. Oh! This was a table favourite. Devine! What a combination! And then if you threw in some crispy bits of casarau, a specialty Sardinian crispy bread, it became even better. This could have passed as a dessert.youngguns (10)

youngguns (11)Sixth course: LuMi’s Yuzu with licorice and mandarin curd. The plate was freezing cold and Federico tells us that it has been put in the blast chiller at -25 degrees. This was wonderfully light and fresh with a good amount of acidity and those wafer like pieces of licorice adding texture.youngguns (12)

Some pictures of the Young Guns and hosts. Zanellato’s brother Riccardo is all boyish charm; Matteo is sweet and softly spoken and Giovanni Pilu is quick to point out that he is already married ladies! (there’s A Tea with the Queen next to Signore Pilu). I ask Mitch if he’s considered an honorary Italian – “I’m pure Inner West” – he tells us. Alessandro is as effervescent as always. A really great evening – there are two more Young Guns dinners in the series.youngguns (14)youngguns (1)youngguns (13)

LuMi Dining, http://www.lumidining.com
Ormeggio, http://www.ormeggio.com.au
ACME, http://www.weareacme.com.au
Pilu, http://www.piluatfreshwater.com.au

Ormeggio at the Spit, Mosman

005 Wasn’t it a lucky day for the Northside when the lovely Alessandro and Anna Pavoni decided they’d set up camp there? This tranquil, modern Italian fine diner is, literally, on the water, and a very pleasant spot to have a long lazy lunch or an intimate dinner. What is particularly appealing is that its fine dining without the hefty price tag – there are some lovely set menu and degustation options without you needing to take out a mortgage. This wasn’t my first visit but on this particular day we were meeting friends, all of us with our offspring in tow, so opted for an early dinner. The “sunset menu” is $59 for three courses which is pretty outstanding value for a two hatter. And kids are well catered for too – a great selection for $15 and under. (However I did think $9 for bread for the table was a bit much). They’re Italian, they won’t be surprised if you bring your kids (and great aunties, third cousins, a few nephews and your next door neighbour).  They also have some of the most beautiful plates and bowls I’ve ever seen – many of them are handmade by someone in Balmain, whose name I can’t recall!

The sunset menu has three entrees, three mains, and three deserts to choose from. I chose the veal agnolotti with onion consomme which was a fantastic start, just full of flavour.
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I steal a bite of the husband’s ling fish baccala, with polenta croutons and dutch cream potato and this too is delicious – the cream is not too heavy and the flavours of the fish come through.
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I rarely order risotto, as so many places get it wrong, but here – a canaroli risotto with saffron, liquorice and duck – I know I will be in good hands, and indeed the texture and consistency is just as it should be.
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The deserts are unusual, and a work of art at the same time. Look at how pretty this is – its carrot, with fennel seed ice cream, faro cream, vinegar caramel. Its an unexpected combination of flavours that works really well together.
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And then the toasted rice gelato, rice and ricotta cake, with earl grey. I didn’t particularly enjoy the foam, and there was a little too much earl grey for me, but I could have downed a whole bowl of that rice gelato and polished off a slab of the ricotta.
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To finish, some little lime and ginger zeppole.

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Who wouldn’t enjoy fine food sitting here?

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Ormeggio, D’Albora Marinas, Spit Rd, Mosman Ph (02) 9969 4088
http://www.ormeggio.com.au

Ormeggio at the Spit on Urbanspoon

Thank you

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I would like to sincerely thank the wonderful, kind, and generous people at Sydney Seaplanes, Gastro Park, Buon Ricordo, Longrain, A tavola, Three Blue Ducks, Pendolino, Billy Kwong, Salt Meats Cheese, Ormeggio, Sydney Seafood School, Sake, Sopra, Ghermez, and Pilu.

With their help, I was able to raise $11,200 for the Leukaemia Foundation of Australia.

The Leukaemia Foundation is the only national not-for-profit organisation dedicated to the care and cure of patients and families living with leukaemias, lymphomas, myeloma and related blood disorders. They receive no ongoing government funding and rely solely on the generosity of the Australian community.

From the bottom of my heart, thank you. It will long be remembered.

fundraiser