A few weeks ago, we were invited to attend the launch of Davvero’s new winter menu with a long table dinner. Davvero is an Italian cafe and restaurant located at Floreat Forum which opened in March 2015. With 16 courses to share amongst a group of four along with wine matching, we could not wait to see what Davvero’s winter menu has to offer.
We started off the night with some antipasti boards to share which is the Burrata mozzarella Dop, San Daniele Prosciutto, cherry tomatoes and coccoli ($35). In addition, we had the Davvero seafood board comprising of stew of fresh calamari and green peas, lemon and extra virgin olive oil, marinated anchovies, WA King prawns wrapped in San Daniele prosciutto ($32). There’s quite a few flavours happening on the antipasti boards, from the soft, creamy Burrata mozzarella to the freshness of the marinated anchovies.
Next up was the single entrees. We had the following..
Tartrà Piemontese – Savoury Piedmont pudding served on Asiago cheese fondue ($19). A great dish for those who love their cheese. A pudding packed full of flavour, rich and oozing full of cheesiness along with an aromatic flavour from the herbs.
Panfried WA scallops served on a pumpkin sauce, parmesan cheese foam and toasted pancetta sprinkles ($25). The scallops were cooked well and the pumpkin sauce added a sweet flavour to the dish.
Roasted quail and fig sauce, winter fruit chutney served with homemade grilled pan brioche ($22). Cooked perfectly and tender in texture. The fig sauce and winter fruit chutney adds sweetness to the roasted quail and the flavours married well together.
Tasmanian salmon cube demi cuit in flossy salt, panfried and served with balsamic vinegar and beetroot sauce, horseradish cream and beetroot chips ($21). The salmon was tasty with a slight pink in the middle. The texture of the salmon could be better with a bit of moisture.
Following on from the entrees, next came the pasta and risotto dishes. We had the..
Pappardelle al cinghiale in dolceforte – Homemade pappardelle pasta with slow cooked wild boar and typical Tuscan sauce “dolceforte” ($27). A hearty dish that definitely shouts winter is here! The pappardelle was cooked perfectly to al dente and the flavours of the sauce was rich and hearty. Perfect if you love a hearty meal!
Calamarata – Calamarata pasta with fresh tomato, basil and fresh calamari sauce ($23). Unlike the pappardelle, the calamarata pasta was bursting full of acidity along with the freshness of the calamari.
Casoncelli alla Bergamasca ($32). This was one dish I remembered from my last visit that I ordered and remembered it being delicious. Inside the ravioli, there’s plenty of different flavours from the filling of Italian sausage, pear and biscuit together. It’s like a party on your tastebuds like what I remembered.
Risotto ai funghi e tartufo – Vialone nano risotto with king oyster mushrooms and black truffle ($29). This dish was very rich and bursting full of earthy and strong truffle flavours. However, I found that the truffle oil was very overpowering in this dish which my group agreed. It probably depends on the individual though if they do enjoy strong flavours of truffle…
But that’s not all, we had the mains which came after the pasta. We had..
WA linecaught rankin cod trilogy – slow cooked, crumbed, and mousse on a “cecina” wafer served with Tuscany cabbage and smoked paprika and cherry tomato coulis ($38). I thought that this dish was very interesting with a creative touch added to cooking cod. For me, I enjoyed the slow cooked one the most as it was tender and complemented well with the smoked paprika and cherry tomato coulis sauce.
Guance di manzo con polenta – Beef cheeks slow cooked in Chianti red wine served with polenta concia ($32). This was another hearty dish perfect for the cold, wintry weather. It’s soft, tender and melts in your mouth. The heavy textures of the beef cheeks was complemented well with the light and creamy polenta.
Polletto alla Diavola – Free range spatchcock marinated in Mediterranean spices and chargrilled “diavola” style, served with homemade coriander and ginger mayo, rainbow carrots and chat potatoes ($33). This dish was probably another one of the favourites among the group. I loved the tender and juicy flavours of the spatchcock which was marinated well with a hint of smokey flavour.
Cosciotto d’agnello – WA Lamb leg vacuum packed and cooked at low temperature on an almond sauce with confit onion and homemade fries ($36). The lamb leg was tender but could be better if there was more sauce as it was a bit dry.
Yes we are so close to the end but wait, there’s dessert! For dessert, we had the dessert trilogy comprising of Italian parfait, lemon curd tart and tiramisu. The lemon curd tart is probably one of my favourites because I’m a sucker for any lemony sweet treats. It’s a tart pack full of punch and zest surrounded by the crisp pastry. The Italian parfait was very decadent and chocolatey and the tiramisu was smooth and creamy with a lovely hint of coffee flavour.
We would like to thank Cristiano, Lorenzo and the Davvero team for inviting us, the warm hospitality and for serving up a feast of Italian food along with the lovely wines recommended by David Mullen Wine Agency. We really had a lovely night.