Went to Rossini last night to try some of their newly launched menus. We started with "pappardelle ripiene con sugo all'amatriciana", a home-made pappardelle (similar to fettucine but much bigger) filled with amatriciana, a traditional pasta sauce based on cured meat (pancetta in this case), cheese, and tomato. The pasta was properly done, and the sauce was tasty and delicious. Next came "filetto di sogliola con verdure croccanti e emulsione di carciofi", a steam sole filet with artichokes emulsion. The fish was very fresh and the sauce really brought out the taste of the fish. Our last main course, which turned out to be the highlight of the night was "lombo di agnello cotto alle erbe, salsa caprino e tortino di porri", lamb loins cooked in fresh herbs with goat cheese sauce and leek puree. The lamb was perfectly prepared, moist and tender. In addition, the sweetness of the puree and the subtle tanginess of the cheese sauce complements the lamb wonderfully; simply sublime! As for the dessert, we had "meringata ai frutti di bosco", meringue with mixed berries. Normally, i am not a big fan of meringue but this one was actually pretty good; light, refreshing, and not too sweet...well done Chef!!!! Service is impeccable as usual. I sincerely appreciate K. Tum, K. Joy, and other staffs for their warm welcome always. You all did give me one of the finest dining experience i have had in a while. Thank you!!!!
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