Video
Read full review
2017-04-06
296 views
I have always wanted to try Trattoria Doppio Zero because they use Italy's finest flour 'Doppio Zero" to make their fresh pastas.Although we didn't try these two pastas, they have two with a Chinese touch to it with the use of XO sauce and Chinese fermented beancurd.Started with the Baby Beetroot Salad which was colourful and refreshing with golden beetroot, watermelon beetroot and the usual beetroot paired with buttery walnuts.The olive bread was also good because it was soft and springy.As a c
Although we didn't try these two pastas, they have two with a Chinese touch to it with the use of XO sauce and Chinese fermented beancurd.
Started with the Baby Beetroot Salad which was colourful and refreshing with golden beetroot, watermelon beetroot and the usual beetroot paired with buttery walnuts.
The olive bread was also good because it was soft and springy.
As a cheese lover, we had the creamy Burrata Cheese topped with roe on top of Pickled Beetroot.
The New Zealand wild clams Chitarra was tasty with a kick of chili in it.
When this dish arrived I could smell the cheese but when you ate it the cheese flavour and tomato worked in harmony while the capellini had a natural tomato taste.
The Pappardelle with Blue crab and caramelized fennel looked creamy but it wasn't.
As well as pasta we had the Japanese-Style Poached Black Cod.It felt complete because there was crispy fish skin and salmon roe to compliment it.
I am not a fan of desserts but the Sweet Corn & Vanilla Pudding was interesting because everything had sweetcorn and popcorn in it which reminded me of Mexican desserts.
Post
