Sabatinis Restaurant Crows Nest Sydney |
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well-cooked Italian meal is a blessing from the gods. Subtle marinations
of olive oil infused into delicately realised dishes ... complementary
flavours permeating each other with the barest essence of influence
... the hint of love woven through timeless culinary classics. So it's
been with the pleasures of appreciation that our "very tough job"
of exploring Sydney's cuisine landed us in the humble doorway of Sabatinis
Crows Nest. New owners Steve and Jackie Walker may not have "Italianissimo"
written on their foreheads, but they've recruited a chef whose dedication
to his craft is evident from the first few bites. Scallops are Mr Paul
Budinsky's signature dish, but he should keep the lid off his autograph
pen for the moment. The credibility of this website rests on such bold
statements as "best duck we've ever tasted", 'cos what if
you go on a dud night? Nevertheless, this was an official statement
by this reviewer and his dining partner, exclaimed quietly and with
mild surprise - as duck's one of those things that ain't often done
well. So we've just recommended Mr Budinsky's Slow-Roasted Duck Confit
with a Potato and Onion Roesti, Bok Choy (very Italian), Green Beans
and Port Jus ... what else tickled our stomach chakras? Jealous readers
may not wish to know about the Veal Gamberi: Sauteed Prawns with Slices
of Veal, Lightly Spiced Napolitana Sauce and a Touch of Cream. Consumed
after the signed-and-sealed Seared Scallops on Green Peas and Lemon
Risotto with a Chive Cream Sauce, and our other well-grazed entree,
an excellent Antipasto. A massive wine list assisted our digestion,
and on a further visit an awkward vegetarian companion found nirvana
by way of the Specials Board - where a Polenta Insalata was reduced
to scraped-clean plate by our most voracious herbivore. A new menu begins
shortly, and we managed to charm the lovely waitress Claudia into securing
us a sneak preview of what the new desserts may be: out came Vanilla
Bean Ice-Cream served in a Brandy Snap Basket and a Mixed Berry Coulis.
No wonder bookings are essential on Friday and Saturday nights, and
that Sabatinis' Function Room (part of which is pictured below) has
a life of its own. Sabatini's with a twist? They're an occasional venue
for How
To Host A Murder dining adventures - click the link or call (02)
9661 8080 for that optional quirk. |
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