Pinelli – the Italian restaurant hooked up to the Caversham vineyard of the identical identify, and a salute to the heritage of the household – has just lately each modified the chef – with Chef Caleb shifting on to his personal spot in Subiaco and Chef Daniel taking over the reins – and launched the winter menu – we have been invited alongside to verify issues out.
The drinks listing, naturally sufficient, highlights the superb wines coming from the Pinelli portfolio – in addition to having a small number of different wines, and naturally beer, cider and spirits. From this we ordered a bottle of Pinelli 2016 Durif – deep purple to purple in color, blackberry and ripe plum aromas with a touch of tobacco leaf; ripe mulberries, darkish plums and slightly slippery spice to complete on the palate. An excellent wine.
The restaurant is a big, ethereal and well-lit area with an interesting outside space on the vast coated veranda alongside two sides of the eating room. With café blinds to guard from the weather, if vital, sitting outdoors brings you near the vines ringing the restaurant. On this wintery day nevertheless inside appeared the best guess.
So to the meals – from the antipasti choice firstly Gamberi Grigliati – garlic prawns served in a chilli tomato sauce with crusty bread – the prawns have been completely turned out, properly agency to the chew, and the sauce had a mildly zesty observe – the bread mopped up the juices – all in all a terrific begin and spot on for a cool, wet day.
With these arancini – crisped rice balls crammed with a mixture of smoky pumpkin, sitting in a puddle of creamy aioli, and topped with recent, peppery rocket and shaved parmesan – once more a well-executed dish, as we’ve come to anticipate from Pinelli.
Our mains – salmon – moist and flaking, with snappy crisped pores and skin, got here with crunchy, flippantly grilled asparagus draped over, sat on a mattress of nutty couscous and sultanas, dotted with spicy capsicum and garlic purée – prime notch.
Next fluffy pillows of gnocchi served with superbly tender, sluggish cooked beef cheek and wealthy tomato ragu. This was the dish of the day and will show very fashionable by way of these subsequent few months of rain and low temperatures – it’ll definitely heat the cockles of your coronary heart.
We made room for a share dessert, fortunately – this time house made cheesecake topped with a fairly pleasant limoncello topping – candy, tart, filled with citrus flavours, and the cheesecake creamy and lightweight. An ideal finish to the meal.
Chef Daniel has picked up the knives and pans with aplomb – his meals is superb, strong flavours, nicely introduced, substantial serves – merely prime class Italian fare. As all the time the waiters are pleasant, skilled and positively make you are feeling at house. And in fact Pinelli wine enhances the meals. Get alongside and check out it out quickly.