www.womanthismonth.com 61 February 2015 it’s vital to tell you that everything served at Primavera is in a deep bowl-style plate, where it seems the food never ends – you won’t want it to! Back to the burrata, it was honestly the milkiest, creamiest, air-like softness found in a cheese we had ever experienced. It really felt like we were biting into a cloud. And although it’s dairy, burrata has a very light quality to it. Accompanying this delight was smoked salmon salad with julienne of zucchini, olive and mustard. It was equally as light and fresh and somehow (because smoked salmon has the contrary tendency) not too fishy in taste and smell. Of course, we had a selection of warm and pillow-like breads to keep us going between courses with some fine olive paste to go with them. Now, at Primavera it’s not just your typical three-course meal. After your antipasti, you’ve essentially two rounds of the main course. Our first, or primi piatti, was a coupling of lobster linguine and ravioli stuffed with veal porcini and mushroom sauce. Packed with your favourite Italian flavours, both dishes did the cuisine justice and rather than leaving us a little sleepy (you know sometimes Italian food can do that to you) it sprang our energy levels up, and got us excited for more! There was nothing heavy about the aforementioned plates. They were beautifully presented, minimal but elaborate, and cutting into them was like slicing a knife through soft butter. For our second round, or secondi piatti, we were treated to two types of fish: seared hammour on a bed of fresh greens served with lemon sauce and wild seabass scallop with zucchini – fresh from France. And so we tucked into each other’s food and shared it all round and by this point we knew we were in for yet another elegant dish full of flavour. All the while Sajjad was quick to fill any gaps in food knowledge as we were schooled on the restaurant’s extensive history in cooking style and produce sourcing. Needless to say both fish were refined in taste, silky in texture and filling in quantity. To round up the whole affair, a sinfully delicious dessert trolley came wheeling along. The most intriguing of them all was the chocolate salami. If you want a ‘death by chocolate’ experience with the added sweetness of marshmallows and cookies, you’ve got to make room for this bite of heaven. Don’t forget about the rest though: almond cookies, tiramisu, macaroons (the pistachio was supreme) and other creamy and stomach-satisfying dolci delights. Your experience at Primavera will not be short of excellent. From the service to the ambience to the timely transition between courses, we couldn’t fault any part of the lunch. Many special thanks to sous chef Simone for cooking up our wonderful and carefully prepared meals.
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