Osvaldo's

Osvaldo's; Canned peaches

Restaurant settings

The restaurant had a really homey feel to it, with all the dark wood-sy furniture and accessories, it's really all those little furnishings that add up to the cosy atmosphere. There was even an authentic old pasta machine (above top right) that the Chef Osvaldo mentioned cost quite a (plentiful) penny pennies...

Appetizer - Burruta with parma ham

The burruta cheese was awesome. But, for someone who doesn't like processed meat too much, the parma was a bit  over for me. I always feel that parma ham is overly salty (but I guess it is the case everytime i eat it cos it's meant to be that way anyway). Anyway, a small pinch of the ham wrapping a slice of soft cheese, and since my fork still had enough space, I maneuver a bit of a sweet tomato onto the fork...-big mouthful- Mmmmmmmm.

Complimentary bread basket; Appetizer - mixed shellfish

The foccacia bread was yummy, warm and perfect just on its own. The mixed shellfish was okay I guess, very olive-oily (as how alot of italian restaurants cook their food).

Assorted items available for purchase; Mains - Vongole, Duck with orange sauce, Beef cheek with mashed potatoes

We wanted to order a pizza but it was a pity their oven was not working. :( We settled for three pastas and two main dishes. The other two mains pictures were v blurry, so I see no point in uploading them. Haha, if I'm not wrong, we did order the restaurant's speciality - the Wild boar ragout tagliatelle but yeah, blurry pictures haha. My beef was really tender and the mashed potatoes were really creamy. I like mashed potatoes that are creamy and thoroughly mashed, no bits of potatoes should be present!

The Chef and his wife were really lovely people, they dropped by our table for a chat, and since we were once of the earlier patrons for lunch, they managed to have quite a chat with us about their restaurant and how they run things. The chef's wife was really nice to offer me and Sis a tour of the kitchen after hearing my dad mention I love to cook. It was really interesting being in the kitchen and seeing how the different stations operate and work together in such an enclosed area. So after the short tour, seeing that our food has arrived, we headed back to our table for our main courses.

Desserts - Souffle Molten Chocolate; Tiramisu

By the time dessert arrived, oh man, everyone's tummies were really stretched. We still managed to polish off the two yummy desserts though. The souffle molten chocolate had a well, obviously molten, center, and we easily wiped the plate clean. The oranges were a tad sour though, and I reckon it would have been better if paired with some berry fruits instead. The tiramisu was okay i guess, nothing spectacular, but good still.

Complimentary dessert - Piedmont peaches with homemade vanilla gelato

Between my dad and the owners, they talked and somehow, we managed to land ourselves each a free sample of the canned peaches that Chef Osvaldos says is from his family's farm in Piedmont. Paired with the restaurant's own homemade vanilla gelato, this made one tasty treat. The peaches still had their skins on, something unusual in canned peaches, but other than that, it was okay I guess. Quite sweet as they drizzled a little of the syrup into each serving. The ice cream tasted really unique, unlike any other ice cream I've tried. I wonder if it's vanilla, cos there's no vanilla taste, nor vanilla bean specks to distinguish its flavour. Could there be a really plain plain ice cream without any additions? The texture of the creamy concoction was one word - creamy. Nice. I think Daddy felt paiseh that they let us try for free, so he got a bottle of the canned peaches though it was really expensive. $42 for a bottle of canned peaches!!! Oh my god. 

By the way, we've already polished them off some time back, with B&J's vanilla ice cream haha. (:

Nothing beats rich black coffee to end off a satisfying meal hey?