“We want people to be clear about one thing,” Antonio Corrazzo, owner of Pomod’Oro tells us, “We are not a classic Italian restaurant.”
As we settle back in our comfortable seats in the cosily-lit dining room – which features an eclectic assortment of lampshades, an oversized clock and wall-mounted bicycle – we wonder how far from traditional Italy we can expect our experience to be.
The Corrazzo family have been in the restaurant business for over two decades. Antonio jokes he was born in a Puglia Trattoria. His sister and chef, Antonietta, confirms their culinary heritage. After a brief stint as a shy waiter, Antonietta discovered her true passion lay in the kitchen, where she now works alongside chef, Angelo Sorge. During our lunch we become familiar with the duo’s creativity and skill.
Since its summer, the chefs have opted for lots of juicy forest fruits. Our starters arrive bursting with colour. We have salmon tartar with white and red quinoa, mango, avocado and mustard. The playful combination of sweet tropical fruit and spicy mustard lends the refreshing dish a real depth of flavour .
Octopus with papaya, boiled potatoes, and asparagus is next. We agree they have cooked the octopus perfectly, being firm but not chewy. A rich cuttlefish sauce, seasoned with soya and mint, further enhances the dish.
After such an excellent start, we are curious to see how the mains compare. The beautifully-presented, succulent Tuna Tataki with pistachio crust, sweet and sour vegetables and creamy quince, consequently leaves us in no doubt we’ll be visiting Pomod’oro again soon.
Naturally, there are pizzas and pasta on the menu too, which are given the gourmet treatment. They make their pizzas from scratch with superior quality imported Italian products, including three types of flour.
Antonio insists we taste the special Pomod’Oro Ravioli, which combines ricotta and wild mushrooms, essence of white truffle, and Parmesan. Our only regret is not ordering a full dish. The melt-in-your-mouth creation immediately sets our imaginations running. We picture an idyllic Italian scene, wherein great-great-grandmother Corrazzo is perfecting the secret recipe.
Our meal ends as it begins, with vibrant colour courtesy of the blueberries, strawberries and fresh figs decorating our stylish desserts. The blueberry Panna cotta and the pineapple Bavarese with coconut attract admiring glances from our neighbours, who can’t resist ordering the same. Italian cuisine with a difference was the promise – and Pomod’Oro certainly delivers.
Why eat here?
For fresh, seasonal flavours and a new perspective on contemporary Italian cuisine.