You know when you see a photo of something and you just know immediately that you’ll love it? That’s what happened when I first saw these Parfaiteroles ($4.50 each) from Osteria di Russo & Russo’s head chef Jason Saxby.
An incredibly crisp choux pastry is stuffed with a super smooth, rich duck liver pate and topped with a swirl of onion and Marsala glaze. Holy crap dat flavour explosion! That textural contrast! That sweet and salty combo! All these exclamations marks!
Noods didn’t care what I picked as long as he got to have the Kangaroo Tonnato ($20). I’m not the biggest fan of kangaroo but I gotta say, this play on the vitello tonato was pretty damn tasty! Cubes of hand cut raw kangaroo rump are seasoned with tuna dressing, caper leaf, rings of pickled onion and dabs of zingy horseradish cream and the whole shebang is scooped up onto shards of flatbread.
We scored complimentary tempura fried zucchini flowers with a house made goats milk ricotta, lemon aspen and chilli salt (Thanks Jason!). The flowers were golden, crisp and unbelievably light and just perfect with the creamy cheese and the chilli salt setting my lips a-tingle.
The Fregola ($29) was unexpected- I haven’t come across smoked eel in too many places and it worked perfectly with the bottarga, wild fennel, chilli and crispy garlic flakes. There was an earthiness to this dish, it was comforting and hearty and honestly I just wanted to curl up in the corner and take my sweet time spooning away at each grain. Also, how pretty is the bowl??
And our last dish was the Manzo ($33), a Rangers Valley skirt steak with a +3 score, charred cos, cornichons and an anchovy & beef fat vinaigrette. The skirt steak was a bit on the lean side but it was super tender and I couldn’t help but chase every last drop of that glorious vinaigrette!
The Formaggio ($15) is a crostini of Pyengana cheddar, quince, Native pepperberry and ALTO Vividus Oil on Pane Carasau. It is seriously the perfect cheese course! There was a generous amount of cheese on the flatbread and the dabs of quince provided a sweet, acidic note to cut through the richness. This was the bomb yo!
The Bellini tastes exactly like the cocktail and is the perfect summer dessert with white peaches, prosecco and peach granita, prosecco jelly, native mint, sherbert and a quenelle of marscapone hiding underneath.
I can’t believe it’s taken me so long to visit Osteria di Russo & Russo but I’m glad better late than never! Awesome service too, each dish was carefully explained and the wine suggestions were perfect with the food and yep those parfaiteroles have guaranteed a return visit is needed stat!
Osteria di Russo & Russo
158 Enmore Rd,
Tues – Sun: from 6pm