17 Aug Enzo’s Ristorante
Enzo’s Ristorante is one of Adelaide’s oldest restaurants serving classic Italian food in fine dining style. Located inside the converted hotel next to the Adelaide Entertainment Centre. The place shows off its character with original stone work and exposed brick walls.
My best friend H had come back to Adelaide for a visit. One of her favourite dishes is pasta so I took her to dinner for a long catch up and some amazing pasta at Enzo’s Ristorante.
Balsamic and a beautiful chilli oil to go with our bread.
Cacciatore alla griglia. Grilled continental sausage. The sausage was deliciously crispy and salty.
Capesante al lardo. Large scallops wrapped in pancetta served with fennel and leek fondue and a chilli vinaigrette. They were not kidding when they said large scallops. These were huge! They weren’t so plump and meaty.
Arancini con gamberi e polpa di granchio. Risotto balls with crab and prawn meat filling served with napoletana sauce. The arancini were crispy on the outside and moist on the inside.
Linguine con polpa di granchio. Linguine with blue swimmer crab meat, fresh tomato and chilli. The sauce had generous amounts of sweet crab meat.
Fettuccine alla moda dell’umbria. Fettucine with fresh and dried porcini, swiss brown mushrooms, sopressa, black truffle and a touch of cream. This sauce was rich and creamy and the salty sopressa helped to cut through the richness.
Filetto di bue ai porcini e tartufo. Grass fed MSA beef fillet pan cooked with porcini, local mushrooms, truffle, brandy and a touch of cream served with baked potato and broccoli. The steak was so thick and juicy, soft and tender.
Insalata invernale. Winter salad with radicchio, fennel and witlof with extra virgin olive oil dressing. Fresh and crunchy and beautifully dressed.
Pannacotta pistachio. Pistachio and hazelnut layered pannacotta with pistachio praline and tuile biscuit. The praline was crunchy and the tuile biscuit light and crispy.
Crème brûlée. Classic vanilla crème brûlée with a caramel topping and a delicate cat’s tongue biscuit. The sugar crust was crisp and the biscuit was sweet and crunchy.
Both the desserts were smooth, luscious, creamy and light.
We finished off our outstanding meals with some tea and coffee.
Affogato. A scoop of vanilla ice cream with a shot of espresso.
Ginger and pear iced tea. Refreshing and not overly sweet.
Enzo’s Ristorante is super popular with a very loyal following. I came here on a weekday and the place was a packed out so make sure you have a booking. The food is delicious and satisfying and the servings are so generous we were bursting at the seams.