We went there for dinner, and not wanting to have to decide what to order from the menu, we decided to indulge in the Chef’s Table option. $55 for a selection of entrées, two pastas and a dessert sounded fabulous, and the waiter told us that he could easily accommodate my vegetarian requirements, so we were all in!
The meal started with a series of small plates to share. Our first dish of the night was a mushroom and truffle arancini. These were delicious bites of a crisp and crunchy shell, full flavoured risotto and delicious gooey cheese in the centre. Mushrooms are one of my favourite flavours so, for me, this was the perfect start to the meal.
Our next entrée was a complimentary serve of bread, but in true Tipo 00 style, they took it one step further than a usual restaurant. The bread was a freshly baked focaccia, and served with it was some fresh ricotta drizzled in basil oil. The flavour of the basil, the creaminess of the ricotta and the soft bread, made this dish amazing.
Our third entrée was my favourite. We received some beautifully dressed heirloom tomatoes, croutons of sour dough and the shining star of the dish, a big hunk of burrata. For those of you who haven’t had burrata before, do yourself a favour and try it. It is AH-MAZING. I don’t think anything I could write about this cheese would convey how good it was. You’re just going to have to trust me when I say that you need this in your life.
We thought this was the end of our entrées, but suddenly there was another dish placed on our table. Our last small dish was braised globe artichoke hearts, served with almonds and parmesan. This dish was definitely not as good as the burrata, but it was still good. It was served piping hot, and the contrasting textures of the artichokes and the almonds made it an interesting dish.
Our first pasta dishes arrived. I received a cauliflower tortellini in a burnt butter sauce. Tipo 00 weren’t lying when they said that they prided themselves on their pasta. I am lucky enough to have some pretty amazing homemade pasta on a regular basis courtesy of some pretty amazing Italians in my life, and this Tipo 00 pasta was right up there. It was soft and melted in my mouth. The cauliflower filling was also beautifully flavoured and the rich butter sauce complimented it perfectly.
The other half received his first non vegetarian course of the night. It was a squid ink tagliolini with squid and botarga, which is a cured fish roe. This dish looked so pretty, and was deemed to be very tasty too.
My second dish was a stinging nettles and saltbush risotto served with pink peppercorns. Vibrant green in colour, and garnished with little pink droplets, the texture of the risotto was perfectly creamy. As expected, it was also full of flavour, and whilst I was a little disappointed and not being able to experience the amazing pasta again, the risotto was still appreciated.
The other half received what he declared as his favourite dish so far. It was a potato gnocchi served with braised duck, porcini mushroom and pecorino cheese. The gnocchi was described as soft and fluffy, but the highlight was the sauce. Rich in flavour, with tender pieces of duck, he said it was possibly one of the best sauces he had tasted. Big call for an Italian.
We also received a salad to have with our mains. It was a rocket, radicchio and pear salad dressed with lots of delicious, sweet balsamic. The bitterness of the radicchio contrasted the sweetness of the pear and made it work. I hadn’t tried this combination before, but I think I may make it myself.
And then it was time for dessert. Tipo 00 had possibly saved the best for last. We had been eyeing off the desserts on the other table and suffering from a little bit of food envy, but to our excitement, we received two mini dishes of the infamous tipomisu, the Tipo 00 take on tiramisu.
There were little cakes of rich chocolate and coffee, and dollops of creamy mascarpone. Then the waiter poured hot, thick salted caramel over the dish. Oh boy. It was special. I’m not usually a big fan of chocolate desserts but somehow this hit the spot. I think it was the salted caramel sauce that really made this dish, I could have drunk that by the cup.
We also received a second dessert to share. It was a lemon myrtle panna cotta served with toasted almonds, dehydrated mandarin and mandarin coulis. Panna cotta is one of my favourite desserts and this one was good. The flavours were delicate and fresh, making it the perfect ending to the meal.
Our experience at Tipo 00 was a special one. This is definitely a restaurant worthy of its accolades. Just make sure you book. It was busy on the night we went, and given all the recent publicity, I can only imagine that it will get busier.