Fo0die dined as a guest of Cecconi’s and as such, the rating does not give any consideration to customer service.
Located on Flinders Lane and slightly below road level, we arrived at Cecconi’s on a Thursday evening.
As we went down the stairs to the venue, there was a small area with some seats out the front with electric heaters which would be beautiful on a calm night.
On entry, we were greeted by a marble benched bar with beautiful floral greenery hanging from the ceiling. To the left of the bar (pictured) looked to be a more casual dining area and on the right was where all the diners seemed to be; a more formal dining area with white table clothed tables. This was where we were seated for the night.
The menu consists of the following sections: antipasti, i primi (firsts i.e. entrees), minestra e pasta (soup and pasta), i secondi (seconds i.e. proteins), contorni e insalata (sides and salads), bistecca (steak) and dolci (desserts). Between the two of us, we ordered two entrees, two entree sized pastas, a main and dessert to share.
Starting off with our two entrees, the scallop was cooked perfectly with a fresh natural scallop flavour coming through. While the quail and pancetta was a surprisingly nice combo with Mr J describing the quail as being succulent.
While we would have loved to have two main sized pastas (they were that delicious!), we wanted to be able to fit in a main to sample a good range of their menu, so we opted for two entree sized pastas.
The pappardelle was cooked a little al dente (perfect for our preference; not al dente to the point where it seemed uncooked). Meat was tender and in chunky cubes. The tagliatelle had a nice mushroom flavour to it. Both pasta dishes were a winner with us.
The main we chose was the duck and duck, like I always say, is a very difficult dish to get right. Most of the time, it usually ends up being too dry. Cecconi’s had a nice crispy skin on the outside and was beautifully cooked on the inside (and not dry at all); one of the best duck dishes we have had. The sauce that accompanied the dish did not overpower the duck which allowed us to enjoy the star of the dish.
The caprese was a special entree on the night that we dined but we opted to have it as a side. As expected, this was fresh with a circular piece of mozzarella right in the centre ready to be divided up.
Who can pass up the warm indulgent chocolate pudding which was not sickenly sweet.
We appreciated how all the dishes we tried were carefully put together so that the main ingredient is the focus on the plate when eating. None of the sauces or other ingredients put onto the dish overpowered the main item on the plate. In fact, each played a part in complementing the main ingredient.
Dishes that make up this review
- Seared scallops, parsnip puree, pickled turnits, onion tuile ($32)
- Crispy grilled quail wrapped in pancetta, sage, figs, radicchio, vinocotto ($30)
- Paired with 2017 Hofstatter Pino Grigio, Alto Adige Italy
- Pappardelle, beef and pork ragu, red wine, tomato ($32)
- Paired with 2015 Ormanni Chianti Classico, Tuscany Italy
- House-made tagliatelle, porcini mushroom ragu, white wine, sage ($32)
- Paired with 2018 Nanny Goat Pinot Noir, Central Otago NZ
- Crispy slow roasted duck, quince puree, sweet potato, mustard leaf, jus ($50)
- Paired with 2016 Mitolo Angela Shiraz, McLaren Vale SA
- Special: Caprese salad
- Warm soft-centred chocolate pudding, fior di latte gelato ($23)