The restaurant is situated on one corner of an intersection that I never visit, as by complete coincidence I always found myself on the other side of the road where McDonalds' beckons me with its big, tempting, beaming golden arches.
A group of us gathered here one weekend, where it was absolutely packed. Inside felt just like one huge happy family in an Italian home, where everyone is wining, dining, and probably comparing the food to their Mum's homemade pasta (which always seems to be the best version).
|Calamaretti - $18.30|
Although bite sized, the squid pieces were extremely small, making the batter the more dominant on in the battered squid relationship. It came with a small dressed salad, that I ate all by myself. I just wish they'd called the marinated and grilled version of this starter.
|Pane E Aglio - $7|
|Soup Special - $12.50|
|Penne Arrabbiate - $20.50|
It isn't too heavy or rich, which is something typical of many pasta dishes, but overall it is nothing too exciting or to hurry back to.
|Fettuccine Al Salmone - $24.50|
|Fettuccine Gamberi - $25|
He said the pasta was really quite bland, and I offered him the contrarily very salty sauce from my main dish to pour over his pasta, which cried out for some flavour as he did.
|Tortellini Alla Panna - $21.50|
|Penne Pollo - $20.50|
|Spaghetti Marinara - $25.50|
J's Spaghetti Marinara came with tomato sauce and an assortment of seafood, including mussels, prawns and fish.
|Pasta special - $24.90|
The pasta special of the night with prawns, fresh tomato and snow peas was ordered by someone...somewhere... along the table.
|Arrosto Di Agnello - $31.50|
The masterpiece was garnished with a sprig of rosemary and dressed with a mint and rosemary jus. D shared his little piece of gold around, and we all welcomed our piece of tender juicy rump with open mouths. Very enjoyable, or perhaps just a really good refresher from all our carbohydrate-laden pasta plates.
|Cozze - $24.50|
My main arrived on the table with a spectacular entrance, piled high and proud. The dish comes with a little something extra - a very useful paper bib that is personally tied around your neck by the waiter.
Trust me, you'll need it. It certainly saved me from becoming a giant sauce drenched garlic mussel myself.
The fresh mussels have a mild chilli taste and come with the choice of either cooked in a traditional tomato or a white wine sauce. I chose the latter, which is quite a dry version and a strong, pungent garlic flavour that you see and smell very clearly.
My initial enthusiasm when I dived in hand first died off quick when I cracked open my first mussel, which I found was very salty. I'll stress now that this is definitely subjective to each person's taste! I did enjoy ploughing my way through my dish though, and I think a piece of trusty bread on the side to soak up the fragrant sauce would have worked wonders.
|Da Vinci entrance|
The overall consensus was that the food generally came as one of two extremes of being either too salty or too bland, and had people reaching for water, salt shakers or even the salty sauce from each other's meals to add to their own tasteless dish.
I spied the desserts blackboard labelled Today's Desserts which I assumed to change frequently, however I came across Perth Food Engineer's post from one year ago showing their dessert menu with the exact same offerings of wildberry meringue; warm sticky date pudding; apple pie; creme caramel; Da Vinci special cheesecake, and the heavenly sounding mango filled vanilla crepes with vanilla bean ice cream and butterscotch sauce.
If these are as amazing as they sound, I guess it's a good thing they stay unchanged.
Lunch: Wed, Fri & Sun: 12pm to 3.30pm
Dinner: Wed - Mon: 5pm to late