|Sleek slate tones (picture by Mark Whitfield)|
|(Picture by Mark Whitfield)|
The menu is a deconstructionist ride through the Italian kitchen, taking the best dishes and ingredients from across the country and moulding them into something new.
Our entrees, reflected Bruno's creative mindset and the best dishes that Italy has to offer. Ms P and one of our companions Marcus, chose the 'Zuppa Imperiale', a Bolognese-style bread soup with a capon broth and mortadella quenelle (£13). Both felt that it was satisfying on some levels, but was much too highly salted . My Pietmontese beef tartare with taleggio cheese and pistachio fondue was beautifully presented but once again the seasoning was unbalanced. The beef appeared to have been mixed with some form of cured meat (or had been overly salted) and this impacted the ability to enjoy the flavours of the fondue. Fifi, another companion chose the smoked aubergine tartare with garlic, mint, pressed olives and burrata sauce (£11). It was enjoyable, but could have had more depth. If I return, my bet for entree would be the 'fregola' pasta cooked in seawater with a shellfish and seawater stew (£18). Sounds like an adventure.
|Smoked aubergine tartare with garlic, mint, pressed olives and burrata sauce (£11)|
|'Zuppa Imperiale', a Bolognese-style bread soup with a capon broth and mortadella quenelle (£13)|
|Pietmontese beef tartare with taleggio cheese and pistachio fondue (£13)|
Our main courses were once again a trip along the Italian Peninsula. Fifi's 'Cacciatore' style ragu in a crispy parcel of pasta on a bechamel sauce (£18) was extremely flavoursome with the tastes of pigeon, duck and chicken coming through in the sauce. Once again, the kitchen excelled itself in the presentation stakes. Food and art on a plate. Both Marcus and I chose the roasted rack of lamb with artichokes and carbonara sauce (£27). This combined a generous serving of prosciutto wrapped lamb with a rich carbonara. The artichoke was perfectly roasted and was the right counterpoint to the richness of the lamb and sauce. The only downside once again to a very pleasant dish being too liberal seasoning. Ms P chose the quadruccio pasta (a short flat square pasta) in a mussel and saffron broth with parsley pesto (£16). It was as expected, but not a revelation. Perhaps if there is a next time we would try the pan seared sea bass with stewed wild chicory and 'pancotto' with aromatic herbs (£32).
|'Cacciatore' style ragu in a crispy parcel of pasta on a bechamel sauce (£18)|
|Quadruccio pasta in a mussel and saffron broth with parsley pesto (£16)|
|Roasted rack of lamb with artichokes and carbonara sauce (£27)|
Cotidie opens Monday 5th March.