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2014-10-12
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When the term 'Venetian cuisine' was brought to my attention, I had no idea what it served, as I believed most of us were only familiar with Northern Italian dishes (i.e. Milanese risotto), or the irresistable Neapolitan Magherita. With a menu designed by the Michelin two-star chef, Enrico Bartolini, Sepa shares with the city a refined experience of Venice.We were led to the mezz floor of the restaurant that night since it was fully booked. Would love to go back next time to enjoy the more relax
We were led to the mezz floor of the restaurant that night since it was fully booked. Would love to go back next time to enjoy the more relaxed ambience and high ceiling on ground floor. Items on the menu were divided into 6 categories for share. As mentioned by the server that all the portions were of tapas size, we ordered 1 dish from each of the category. For Nibble, we chose Basotto Egg, with bagna cauda sauce, zucchini and potato foam. The yolk from the soft boiled egg was rich and smooth, which flowed out of the egg gracefully and was served on a bed of refreshing zucchini. Crispy quinoa (my recent favorite!) was sprinkled on top, loved it!
Moving on to the next category, we had Mortadella, Ricotta Cheese, Black Truffle Bomba. I loved the combination of aromatic black truffle, ham and creamy ricotta cheese. However, the bomba was lukewarm while the ricotta was actually still cold. It was a little confusing whether this dish should be a cold or hot one... I guess it might taste better if the cheese could be served hot as well?
Next came our dish from the sea - Salted Cod fish on crispy polenta. The cod was a little too heavily seasoned and the dish was not particularly memorable. The cichetti bite size was actually a little too small to completely bring out the tastes of everything.
We had Risotto with broccoli, lemon and bell pepper mask for our pasta course. Very creamy and rich it was for the risotto, which was well balanced with sprinkles of broccoli and a faint hint of lemon aroma. Loved the reinterpretation of sweet bell pepper mask at the top to offer a variety of flavors in this course.
Our last main from the earth was Beef with green pepper cream sauce and "summer" eggplant. Well, the beef was quite tender, but I did not think it was a great match with the bell pepper sauce, and how the eggplant was prepared did not suit my liking.
As usual, we needed to end the dinner with something sweet, and we set our eyes on Homemade Italian Ricotta Cake with Vanilla Ice-cream. The cake was soft and light. I liked how it was able to strike a good balance between the sweet ice-cream and the savory ricotta.
Staff have been friendly, and did their homework on offering illustrations and recommendations. However, they could be more attentive even when the mezz floor was fully occupied. We were left with an empty cup for quite some time before someone noticed us waving for more water. Perhaps we might come back again, but would definitely get a table on the ground floor.
张贴
