Day: October 31, 2007

Osso Bucco – roasted slice of beef leg in a rich beef jus with gremolata and sardinian cous cous Penne pasta with raisins and pine nuts Duck Risotto – Highlight of the night for me! Costoletta di Agnello – marinated lamb chop with olive oil, garlic, rosemary, and lemon, served…

These pics were taken during the media launch of Spaghettini’s new menu. The menu features a range of traditional Antipasti (starters), Zuppa (soups), Insalata (salads) Primi (main Courses) and Dolce (desserts). Chef Thomas Walter briefing us on the new menu Pepata di Cozze – new zealand mussels cooked in garlic-herb…