Ma po tofu, in jaffle form; Roman-style braised tripe that tastes like butter chicken; a Spanish dessert that crosses a crème caramel with a cheesecake. When the powers of two great dishes combine, only good things happen.
Smoky eggplant and capsicum dip with pita bread
Bonet
Trippa alla Romana (Roman-style tripe) by Alberto’s Lounge
Trippa alla Romana (Roman-style tripe) by Alberto’s Lounge
Like a cross between: butter chicken and Roman-style braised tripe.
Peppers aqua pazza by Alberto’s Lounge
Peppers aqua pazza by Alberto’s Lounge
The Sydney restaurant has taken the classic Italian fish dish of pesce all’acqua pazza (fish in “crazy water”), but with grilled capsicums as the star ingredient.
Flan de queso
Mezze maniche alla gricia
Espresso Martini affogato with candied hazelnuts
Lemon cheesecake slice with citrus jelly
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