A New Menu And A New Look; Assaggio Celebrates Its Birthday In Style

A New Menu And A New Look; Assaggio Celebrates Its Birthday In Style

When the gnocchi is dreamy and the dessert is the sweetest ending, you know it has been the perfect meal… Assaggio are doing it right with their new look…

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Assaggio Ristorante has celebrated turning ten with the launch of its new interior and vibrant new menu.

Glam Adelaide were lucky enough to be invited to the special launch event at which the divine new menu was featured and it is fair to say that we were left in awe (and full… very, very full).IMG_9921

Far from showing its age, the restaurant has rejuvenated and reinvented itself while sticking true to its original Italian heritage.IMG_9933

Restaurant joint owner, Marcin Kierno said, “In recent months Assaggio has evolved and our team is committed to introducing clientele to the next age of modern-Italian cuisine.”

Well if the launch was anything to go by, they will most certainly be doing that! The newly transformed menu created by recently appointed Head Chef Nick Tadija, who has recently returned home to Adelaide after working in Michelin-star kitchens in the UK, delicately guides diners through a modern-Italian experience which accentuates his passion for creative, seasonal dishes.

Carpaccio Paroo kangaroo loin cured in Jupiter and fresh oregano, chioggia beetroot, truffle cream, raspberry vinegar, coal oil and basil.
Carpaccio Paroo kangaroo loin cured in Jupiter and fresh oregano, chioggia beetroot, truffle cream, raspberry vinegar, coal oil and basil.

Head Chef Nick will use locally sourced produce and house-made pasta and small goods across the menu. These were certainly highlighted throughout our delightful evening at Assaggio.

Gnocchi with carrot puree, goats curd, toasted walnuts and walnut oil.
Gnocchi with carrot puree, goats curd, toasted walnuts and walnut oil.

If sometimes, like us, making a decision on what to choose from a menu can be a total nightmare (we just want it all)… Why not let the chef’s tasting menu with matching wines excite and satisfy your tastebuds? Yes, please!

Korunye pork belly, cauliflower, puree, pear, mustard fruit, cabbage leaves, brussel sprouts and broccoli flower.
Korunye pork belly, cauliflower, puree, pear, mustard fruit, cabbage leaves, Brussel sprouts and broccoli flower.

Assaggio have also been very clever and introduced a new lunch menu, for those of us who are time poor but still want something more delicious than a soggy sandwich for lunch…  Of course quality is not forsaken and the lunch menu provides smart and refined options which reflect Assaggio’s awareness of the shifting expectations of its patrons.

Barramundi, fregola, beetroot, radicchio and mint salad with a blood orange and merlot vinegar dressing.
Barramundi, fregola, beetroot, radicchio and mint salad with a blood orange and merlot vinegar dressing.

The sleek and inviting space combined with the unwavering high standard of mouth watering food will see us heading back to Assaggio again and again. Even if it is just for those delicious pillows of the fluffiest and most heavenly gnocchi we have ever tasted!

Espresso semifreddo, hazelnut praline, Patron XO Cafe fudge and hazelnut biscotti.
Espresso semifreddo, hazelnut praline, Patron XO Cafe fudge and hazelnut biscotti.

Photos by Tess Milford-Behn.

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