The restaurant that took the Inner South by storm – with its incredible vaulted brick ceilings and seriously luxurious food – is no longer the new kid on the block. Rather, after four years of consistently bellissimo food and service, the restaurant is an institution, a safe haven… a place where you know a sense of deep satisfaction is assured.
The menu is a more modern take on Italian cuisine, however there are a few classics hidden among the generous list. Here are but a few current offerings that will tanatalise your taste buds with fresh and exciting flavours.
Antipasto – Salami, prosciutto, pancetta with chili and herb ricotta, olives, pickled mushrooms and artichokes.
While resistant in the early years, it became impossible for La Cantina to keep this Italian stalwart off the menu. Finally, La Cantina has conceded. That’s good news for everyone, as the Celestino family has turned out an absolutely delicious version of the classic. At La Cantina, the Antipasto is making up for lost time. The dish is delivered on a square wooden board with a symphony of flavours and textures. The prosciutto curls up on the board while the artichoke provides aromatics. The crisp breads offer a fresh crunch – which will only draw the attention of fellow diners, so guard the prosciutto closely!
Frittelle Di Zucchini – Lightly fried zucchini fritters with sea salt and salsa verde.
Served on a bed of fresh baby spinach, the delicious caremelised exterior of the pan-fried fritters gives way moist zucchini inside. A drizzle of lemon gives the dish an extra edge – the acid sizzling on the palate with the added sharpness of baby spinach. Don’t be shy with the salsa verde – it’s fantastic!
Ravioli Di Anatra e Funghi – Duck and mushroom ravioli with confit organic garlic burnt sage butter and Pecorino cheese.
The house-made pasta is thick and pliant. The burnt sage butter with the balsamic has a touch of sweetness that cuts through the mushroom and the duck (which is diced and tender). The pecorino cheese provides a satisfying tang. It’s a beautifully rounded dish that has you wanting to know why you can’t cook like this at home.
Pancia Di MiaileSlow – Roasted Berkshire pork belly with julienne cabbage, spicy pear and apple chutney.
Served on a board with a pile of cabbage and a bowl of the chutney, the light and crunchy pork belly is no effort to cut through. The julienned cabbage is mixed with whole grain mustard to give a bit of kick. The chutney has a slight peppery taste, with no trace of the sweet syrup that can sometimes overpower preserved fruits. Common courtesy suggests you should share the crackling, but temptation is far too strong.
Panna Cotta – Vanilla and orange infused pana cotta with vinocotto poached pear and crispy honeycomb.
Honeycomb. Who can go past honeycomb? It brings such wonderful memories of childhood and chocolate bars. La Cantina’s version comes on the side of a delicate pana cotta and a deliciously sweet, poached pear. The combination of textures is fabulous, and the unconventional presence of thyme adds a deep aromatic to play against the majority of the sweet flavours. It’s a confident and well-executed way to finish a meal.
If all this isn’t enough, La Cantina offers a wide range of pizzas direct form the wood fired over, local chocolates, imported cheeses and the kitchen is always playing with new dishes for the specials board. Heading back to this Narrabundah favourite is like visiting an old friend.
You should certainly catch up soon.
