Cucina North Adelaide
8 Saltimbocca Veal topped with prosciutto and mozzarella, served with potato purée, sautéed vegetables and creamy sage jus. Lucky I don’t have a healthiness score, because this might not score very highly.
Veal topped with prosciutto and mozzarella, served with potato purée, sautéed vegetables and creamy sage jus.
Lucky I don’t have a healthiness score, because this might not score very highly. This was just a big pile of comfort food. The salty prosciutto on top slightly overpowered the larger slabs of veal underneath, but it was still good. The bed of mashed potato underneath was smooth and buttery, and the pumpkin pieces were soft and flavourful. The whole thing was drowned in cheese and probably butter as well. The hidden greens – broccoli and beans were fairly average, and their crispness was probably a bit out of place in this soft mountain of feed.
House made vanilla panna cotta topped with mixed berry coulis.
This is probably the most common species of panna cotta I’ve seen in my travels.
Served almost instantly.
I extract the beast from its shell, and put it on the plate upside down.
This is slightly on the solid side, without really being all that creamy. The berry coulis has a very strong berry flavour, but no real texture other than its raspberry seeds. There’s also nowhere near enough of it for the size of the dessert.
The vanilla taste of the panna cotta is also too mild. It’s even weaker than the natural milk taste of the panna cotta.