Farina 00 Pasta and Wine
Farina 00 Pasta and Wine is a classy and understated Italian restaurant specialising in hand made pasta.
All pasta is made fresh daily using Italy’s signature flour in homage to their Italian heritage.
The venue is styled in a minimalist fashion with clean white walls, hanging pendant lights and natural timber complementing the subway tiles.
For my birthday the Scooby Gang consisting of K, A, H and special guest Miss C who flew in from Sydney gathered to celebrate with me.
Mojito. Lime, mint and lemonade for a sweeter version of the classic drink.
Bresaola salad. 8+ marble score wagyu beef with fennel, chilli, arugula, truffle oil and orange. The beef was soft and delicate with a musty and slightly sweet aroma. The truffle oil was fragrant while the chilli added a spicy kick.
Beef carpaccio. Coorong Angus beef, garlic aioli, arugula, capers and parmigiano reggiano. The beef was paper thin, almost translucent and melted on the tongue with a rich mellow flavour. The parmigiano was sharp, nutty and savoury with the capers providing saltiness.
Mussels. Steamed in white wine with chilli and parsley. The mussels were plump and meaty yet delicate in texture with a subtle sea flavour.
Arancini di agnello. Chèvre, braised lamb shoulder, pea puree, grated horseradish and mint. The arancini had a wonderful crunchy outer crumb while inside the rice was extremely creamy and moist. The lamb shoulder was amazingly soft and tender while the combination of peas and mint went with the lamb perfectly.
Calamari. Whole and cleaned on site, fried in crispy garlic, salt and pepper, chilli, parsley, spicy mayonnaise and lemon. The calamari was tender, mild and slightly sweet in flavour while the salt and pepper crumb was crunchy and light. The lemon added zest and helped to cut through the rich creamy mayonnaise.
Parpadelle. 8 hour slow braised rabbit in brodo with hazelnuts and marjoram. The rabbit meat was succulent and surprisingly light in flavour, the hazelnuts added a crunchy element and the brodo was a unique way to serve pasta.
Reginette di agnello. Braised Lamb shoulder, homemade tomato sauce, aged parmigiano reggiano. The sauce was rich, hearty and full of flavour with a velvety texture. Again the lamb was soft and tender.
Spaghetti al nero. Squid ink, seafood broth, fresh Goolwa Pipis, garlic, chilli and parsley. The pipis were subtle in flavour with a soft texture and the squid ink pasta completed the seafood dish with a slightly salty, mild sea flavour.
Parpadelle. Confit duck with pumpkin purée, parmigiano reggiano and sage. The duck was tender and juicy while the pumpkin purée added a mellow sweetness.
Green salad. Fresh rocket, pear, aged parmigiano reggiano and Fleurieu Peninsula extra virgin olive oil.
Nutella semifreddo. With Haigh’s hazelnuts and gianduja. The semifreddo was smooth and creamy and had the texture of mousse and the chocolate hazelnut spread added extra richness.
Espresso pannacotta. 1645 Coffee Roasters espresso with hazelnut brittle. The pannacotta was luscious and velvety with a robust espresso flavour and the brittle provided a crunchy contrast.
Farina 00 Pasta and Wine are masters in pasta. Each dish was simple, delectable and well balanced in flavours. The pasta was cooked to absolute perfection with each sauce complementing the shape of pasta impeccably. The whole Scooby Gang thoroughly enjoyed each and every dish and could not fault anything.