Fo0die dined as a guest of Spinetoli and as such, the rating does not give any consideration to customer service.
Opened since March 2018, Spinetoli is a short walk from South Yarra train station. With fresh hand made pasta made on site daily in a dedicated pasta room upstairs, we were looking forward to eating some quality Italian food minus the airfare.
Approaching the venue, there’s seating outside the venue. In a very European fashion (because this reminded us of Europe), the chairs were not facing each other but facing into the venue (although in Europe, these would be facing outwards to the street).
Through the double set of glass doors, three neat rows of tables in a range of two and four seaters arranged around the bar counter on the left.
At the back of the venue, towards the kitchen are larger tables for larger groups.
We started the night off with fresh bread and olive oil that was served to the table after ordering off the A4 sized menu which was separated into entree, pasta, meat/fish and sides. Drinks and desserts were on a separate menu.
Our entree/starter was a special from the night we dined, tuna two ways. A very sophisticated dish with many different flavours complementing each other. From the well seasoned seared tuna to the balsamic, basil oil and zucchini. We also had the pleasure of trying a new dish that was to be launched on the menu, a green risotto dish with marinated king fish with the perfect risotto texture.
From the pasta section of the menu, I had the tortellini filled with a fine beef puree (exactly as described on the menu). Such a rich and indulgent dish with the butter and beef jus. Mr J had the tagliolini paired with well seasoned, fresh and perfectly cooked tiger prawns and a strong flavoured prawn bisque. We loved the hand made fresh pasta; the texture is so much nicer!
To finish off, we shared a white chocolate yoghurt mousse which was soo light.
Another quality Italian restaurant that we will be adding to our favourite list and recommending to family and friends.
Dishes that make up this review
- Tuna two ways; tuna tatare and lightly seared tuna served with caramelised red onion, balsamic reduction and basil oil
- Risotto in dill oil, marinated king fish with lemon and radish
- Tortello di manzo burro e salvia; handmade tortellini filled with a fine beef puree, topped with a parmesan crust, butter and finished with beef jus and sage ($27)
- Tagliolini con crostacei; handmade tagliolini with tiger prawns (shelled) with prawn bisque reduction and cherry tomatoes ($29)
- Mousse di white yoghurt con souse ai lamponi; a light yoghurt mousse served with a sweet raspberry sauce ($11)