Opening Hours

  • Sunday - Thursday

    lunch noon to 4pm

    dinner 5pm to 10pm

  • Friday - Saturday

    lunch noon to 4pm

    dinner 5pm to 10:30pm

  • 158 james st, northbridge western australia 6003
  • phone: (08) 9325 7461
  • fax: (08) 9227 6976

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Chef's Specials

Items
Torta Caprese
October 2013
Torta Caprese

-Serves 12-

*300g Blanched Almonds

*200g Dark Chocolate, chopped in to small pieces

* 100g Dark cocoa powder

*250g Unsalted Butter

*250g Caster Sugar

*5 eggs, lightly beaten

*3 Tablespoons Dry Marsala

*Icing Sugar, for dusting

 

1)       1) Line a 24cm (9 inch) cake tin with baking paper and grease well. Preheat the oven to 160 degrees C.

2)       2) Finely chop the almonds and chocolate in a food processor then add the cocoa and process for 2 minutes. Tip out in to a bowl.

3)       3) Mix the butter and sugar in the food processor until light and creamy. Add the eggs one at a time, mixing well after each one.

4)       4) Pour in to a bowl with chocolate and almonds and add the Marsala. Mix well.

5)       5) Spoon mix in to the tin, smooth the surface and bake for 45 minutes.

Gnocchi Gorgonzola
September2013
Gnocchi Gorgonzola

For the Gnocchi:

                     454g Baking Potatoes, preferably Russet

                     1/4 Teaspoon Baking Powder

                     106g Plain Flour

                     28g Freshly grated Parmesan Cheese

                     2 Large Egg Yolks

                     Teaspoon Salt

                     Pinch of Nutmeg

For the Gorgonzola Cream Sauce:

                     240 ml Cream

                     40g Gorgonzola (blue cheese)

                     Teaspoon Minced Garlic

                     Pinch of Parmesan

                     Pinch of Parsley

Gnocchi

1.                   To make the gnocchi: Bake the potatoes until soft. Peel the warm potatoes and press them through a ricer, or mash them; measure out 1 cups potato; enjoy the rest as you see fit.

2.                   Mix the baking powder with the flour, and sprinkle over the potatoes.

3.                   Add the cheese, yolks, salt, and nutmeg, mixing just until everything comes together in a smooth ball.

4.                   Place the dough on a floured work surface, cover, and let it rest for 30 minutes.

5.                   Take about a third of the dough, and roll it into a rope about the thickness of a finger.

6.                   Cut "-long pieces. Using a gnocchi board, or the back of a fork, roll the individual gnocchi to create ridges on one side, and a little space in the middle.

7.                   Place the gnocchi on a parchment-lined baking sheet dusted with flour, cover lightly, and chill until ready to cook. Gnocchi may be stored in the refrigerator up to a day and in the freezer for several months.

8.                   To cook, bring a large pot of salted water to a boil. Reduce the heat to maintain a slow boil, and add the gnocchi.

9.                   Once gnocchi float to the surface, cook for 4 to 5 minutes. Drain cooked gnocchi, and toss with sauce.

Gorgonzola Sauce

1.                   Sautee the garlic in a pan with a drizzle of oil.

2.                   Next pour the cream in the pan and bring to the boil. Turn the heat down to a simmer and add the gorgonzola and parmesan.

3.                   Reduce until the sauce is nice and thick. Add a pinch of pepper then mix in the parsley.

Toss in the gnocchi and serve.
Sorrento's Chicken Livers
18/06/13
Sorrento's Chicken Livers
Just a quick reminder to all our regular customers; the chicken livers on our specials menu is for this month only (June).
Pasta Fagioli
August 2013
Pasta Fagioli
*50g Pancetta - diced
*50g Pork Ribs (meat only) - diced
*Napolitana Sauce
*200g Borlotti Beans
*150g Fresh Pasta - cut into smaller pieces (you may use dried, but cook beforehand)
*Parsley
*Salt and Pepper to taste

1. After soaking, put the beans in a saucepan with a half-litre of cold water, bring to the boil and simmer over a low heat for about an hour.
2. Meanwhile in a pan, fry the pancetta until nicely browned; add the napolitana sauce, salt, pepper and parsley. Mix.
3. Once the beans are cooked, strain and add the sauce mix.
4. Add the pasta and if necessary, add enough boiling water to make the soup the right fluidity.
5. Simmer again for about 20 minutes stirring often. Check the salt and add a little pepper.
6. Serve with chopped parsley as a garnish.
Osso Buco
Available for the month of July
Osso Buco


         1 brown onion diced

         1 large carrot diced

         1 large celery stick diced

         a leek diced

         1 cup brandy

         cup tomato paste

         3 cups Chicken Stock ( or more if needed )

         6 2-3 inch thick butchered beef shanks ( or veal if you prefer )

Method:

1.       Preheat oven to 280 degrees.

2.       Heat the olive oil in a large pan over medium heat. Season the osso buco with the salt. When the oil is hot, add the osso buco and brown on all sides, about 6 to 7 minutes in all. Remove browned osso buco to an oven proof dish.

3.       Add the onion, carrots, and celery to the pan. Cook until the onion begins to soften and all of the vegetables are caramelized, about 5 minutes. Push aside the vegetables to clear a dry spot in the pan, and add the tomato paste. Let it toast for a minute or two, then stir it into the vegetables.

4.       Deglaze the vegetables with the brandy and then put in the dish with the osso buco.

5.       Pour the chicken stock over the osso buco and vegetables until it is almost, but not quite, covering the osso bucco. Cover with foil then cook in the oven for 1 hours or until tender.

 

 

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