FINE LUXURY FOUND AT FELLINI'S
8 April 2010, Written by Tom Reid
RISTORANTE Fellini founder Tony Percuoco doesn’t consider his multi-award winning restaurant ‘fine dining’.
While the spectacular view of Marina Mirage’s multi-million dollar luxury power yachts is a glorious reminder of the location, the gracious Naples-born restaurateur insists that Ristorante Fellini could be found on street corners ‘all over Venice or Rome’.
This may be the case – but with brother Carlo and sister Anna Cacace by Tony’s side and joined by wait staff with up to 17 years of dedicated service to the family, it’s evident that the passion of Fellini’s adds oodles of flavour to this fine dining experience.
The careful consideration that has been put into creating the menus has resulted in one of the best varieties of Italian food found this side of Italy.
The entree menu creates a difficult decision early. After much deliberation over the various meat, poultry, seafood and pasta’s on offer, the ravioli di anatra and timballo di granchi is decided upon.
The ravioli di anatra blends slow roasted duck and vegetables in a delicious butter based sauce and immediately highlights one of Fellini’s unique assets – all pasta is made fresh and absolutely from scratch.
The spanner crab and avocado textures are beautifully complemented by the sweet and sour taste sensations of orange and lime in the timballo di granchi.
Just a few minutes spent dreaming on which luxury power yacht to purchase and the mains arrive.
The lamb dish costatelle di agnello is chosen from a menu that includes a tantalising range of veal, spatchcock and various seafoods.
Showcasing Percuoco’s attention to detail and versatility is a seasonal additions menu entitled ‘February 2010: Late Summer’.
The delightful rarity of quail in the form of quaglie farcite al forno is chosen over pork and tuna dishes.
The pair of quails come elegantly wrapped in pancetta and filled with onion, sage and bread crumbs to help savour the rich taste and texture of the perfectly cooked birds.
Garlic and parsley aromas come floating off the well presented costatelle di agnello lamb that has your mouth watering before the plate reaches the table.
The tender lamb practically falls off the bone and the taste doesn’t disappoint in rich flavours.
Dessert takes an equal amount of deliberating before the rich and creamy bigne al cioccolato baked profiteroles and beautifully contrasting balsamic, vanilla and strawberry tastes of the panna cotta are thoroughly enjoyed.
Throughout dinner wait staff show off their expertise in the various sparkling, still, rose, red and dessert wines on offer. A good range of local, imported and of course, Italian beers are also available.
It has taken some time to fully enjoy the exquisite tastes on offer at Fellini’s and despite it getting late on a Wednesday night, Percuoco insists we stay for one more drink.
Sampling a glass of Fontanabianca Barbera D’alba Italian red and Victorian Chandon Cuvee Riche white – as sparkling as the Broadwater that seems within reaching distance, the service and affordable luxury found at Fellini’s makes you feel right at home.
Author: Tom Reid