expanding corruption and violence by the Camorra Mafia stirred a curiosity for Australia. Despite Italy’s returning economic buoyancy that saw much of Australia’s Italian population returning to their homeland vita y vino, Mario made the move, and fell in love. The Percuoco family was here to stay. On tasting the Rollata di Salmone, we can appreciate the intelligence of that decision. The wood-smoked Atlantic salmon is rich in oil and toasty undertones, and indulged with creamy mascarpone, a spoonful of avocado and lemon mouse and enlivened with bites of chive. Following this richness road, the Risotto alle Capesante too is a generous serving of aborio, corn and peas buttered in mascarpone and fresh herbs, crowned by two lightly torched scallops. Reach for a glass of 2012 Kris Pinot Grigio from Northeast Italy for a playful, greencitrus slice through the creamy elements, or a simply ripe and fruitful Borgo Chardonnay to ballast the weight. The Barramundi é Salsa Verde of grilled Cone Bay Barramundi and served over puy lentils, shaved fennel and zesty salsa verde is also a great option for those seeking freshness without the bulk of pasta or rice. Otherwise, on the other end of the spectrum is the Linguine ai Funghi Tartufati, a house-made linguine with wild and cultivated mushrooms swelling in burnt butter, mascarpone, sage and truffle paste, and speckled with hot cracked pepper and shaved Parmesan. It’s a divine moment finally tasting the ingredient behind the restaurant’s very name (tartufo: truffle), and a special one given the scarcity of this wickedly delicious product. Tony is an authentic mix of Italian and Australian. Like many second or third generation Italians, it’s clear to see his heart is divided between both countries. While his Italian DINING 108 Pindara Magazine Summer | 2014/15
Pindara Private Hospital Magazine - Issue Three
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