Neptune’s Grotto- Bridge Street
Eat Here! Stories from my favourite tables around town…
Neptune’s Grotto occupies one of those elusive Sydney corners where each direction offers a different experience. Turn the seahorse shaped handle at the entrance of a blink-and-you'll-miss-it door, and you'll discover one of Sydney's finest dining experiences.
If Neptune indeed had a grotto where he drank and dined before descending into the depths, this would be it. As you walk down the steps through the cave-like entrance, you're immediately enveloped in shades of red. The crimson walls with their mural-like patterns, the deep burgundy booths and a sculpture of the restaurants namesake casting a watchful eye over errant diners.
But there's a warmth to the place. Crisp white tablecloths, candles melting over fat wine bottles, and crystal goblets stand to attention. The bar is cool marble and wines stay at temperature in a cleverly shaped, open brick cellar. It's the kind of restaurant where you could spend hours with a group of close friends, or have the best date of your life, twirling silken strands of pasta by candlelight as the hum of the cavern draws you in and keeps you there long into the evening.
I find Sydney has its fair share of good Italian restaurants, but this one is perfect when you want to be whisked away for an evening of something special. I'm sharing a selection of my favourite dishes, including a dessert I can't stop thinking about.
6 Must-Try Dishes at Neptune’s Grotto -
Start with…
When I’m having a big, carby meal, I like to remind myself that starting with bread will leave less room for pasta. In this case, make the extra room, because you can’t miss the slab of focaccia christened Grandma’s Slice. Topped with passata, it’s reminiscent of deep dish pizza with a crisped up base, warm tomato sauce, herbs and olive oil that threatens to run down your fingers.
Keeping with the red theme, the Grotto’s take on Tuna Caponata comes next. In this version, raw tuna is draped over a pine nut, tomato and eggplant filled parcel. There's a pleasant contrast between the freshness of the tuna, crunchy earthiness of the nuts, and the eggplant that's so well cooked it simply melts away.
The round of entrees finishes with Gnocco Frito, which simply translates to fried dough. This airy yet crunchy pillow is topped with slices of layered prosciutto and a dollop of truffle ricotta at the base, lending a fragrant hint without overpowering the rest.
Continue with…
For mains, we were immediately drawn to the Tajarin al Funghi and it did not disappoint. Taglioni pasta in the silkiest egg yolk sauce with buttery chestnut mushrooms for a bit of oomph. One of my favourite pasta dishes to date - we scraped up every bit of the sauce until the plate was wiped clean.
We rounded off our mains with Cotoletta alla Milanese and a bitter leaf salad. Both were enjoyable, though they didn't quite steal the show like the pasta and entrees did.
Finish with…
An of course we saved room for dessert, and what desserts they were!
The chocolate and hazelnut budino is everything you want from a mousse, but richer and creamier. The hazelnuts add a subtle nuttiness and the puddle of custard-like cream at the base is just sweet enough to cut through the bitterness of the chocolate. A generous pinch of salt ties it all together.
As for the dessert I can't stop thinking about - an unconventional take on a finishing cheese platter, in the form of a gorgonzola panna cotta. A must for those who enjoy blue cheese, but even for those looking to try something new, this dessert is well balanced with its sharp yet subtle, sweet flavours. The gorgonzola adds creaminess yet the panna cotta remains just as it should be - a silken pudding that melts away, perfectly contrasted by the sticky balsamic glaze that balances the bouncy, creamy texture with its molasses-like richness.
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