Ravioli

Ciao Cielo

Bacalhau ravioli with broad beans, capers and dill

A pretty yet unmemorable dish.

★★★☆☆

Fried calamari, dried oregano, rocket, garlic aioli

Light crispy batter, fantastic use of oregano.

★★★★☆

Truffled potato dauphine, truffle pecorino

Golden balls of fluffy potato that practically melt in your mouth! I couldn’t eat very many though as they were quite rich.

★★★★☆

Pan fried potato gnocchi, roasted pumpkin, walnuts, dolce blue, spinach

★★★☆☆

Rockling fillet, peas, goats curd, roasted fennel

★★★☆☆

Overall:

The food was good but I was expecting amazing after reading all the positive reviews about this place. The decor was sleek however all the tables were positioned quite close to one another due to the venue being so small. Service was fine except there was one particular waiter who kept on wanting to clear our plates even though we hadn’t finished.

Ciao Cielo

171 Bay St, Port Melbourne, VIC

(03) 9645 1568

http://www.ciaocielo.com.au/

Donnini’s

320 Lygon St, Carlton 9347 3128

Capricciosa pizza

(Fior di latte, tomato, leg ham, mushroom, marinated Ligurian olives)

I liked the thin and crispy base however I didn’t like how the olives came with pits.

= ★★

Ravioli Con Salmone E Burrata

(salmon, burrata and smoked ricotta ravioli, butter, dill, asparagus)

A light ravioli served in a delicious sauce.

= ★★★

Tris Di Pasta Donnini

(Tagliatelle Al Ragu Nostro, Tortelli Di Ricotta, Gnocchi Al Pomodoro)

Hand made pasta cooked in fresh sauces.

= ★★★

Overall:

Although somewhat pricier than your typical Lygon St restaurant, what you get here at Donnini’s is quality Italian fare, good service and a great atmosphere.

Sauced Pasta Bar

148 Chapel Street, Windsor 1300 728 233

Mafaldine Amatriciana

Fried ravioli & Oven roasted desiree potato gnocchi with The 4 P’s sauce

Thoughts:

Mafaldine Amatriciana – perfectly cooked pasta with a somewhat flat sauce that comprised of cold smoked pancetta, napoli, spring onion and chilli = Not bad

Fried ravioli – sweet potato, sautéed leek and ricotta ravioli served with napoli sauce. The ravioli itself was crispy, thick and tough to bite through, while the filling was so bland that I had to check the menu a few times to remind myself what I was actually eating = Bad

Gnocchi with The 4 P’s sauce – the pumpkin puree, pine nuts, persian fetta and basil pesto combination was terrific and the gnocchi was deliciously soft and light = Good

Overall:

Building your own pasta dish is a great concept. Pick a sauce, pick a pasta, and if you want to, add on a side. The atmosphere was lively as the kitchen was situated right at the front of the place and was in full view of everyone. Service was a little bit slow but since the pasta was cooked so well, I am willing to forgive them for that. I’m not sure if I’m a fan of the disposable dishes that they use here, but at least they are recyclable.