Tutto’s ethos of ‘bring everyone, eat everything’ is a sparkling invitation to share sun-fuelled, seasonal ingredients with friends and family in that most brilliant of Italian ways. The team has just celebrated Tutto’s second birthday and, naturally, they invited the city’s food lovers to share the experience. Designing a special birthday menu meant the chefs could showcase how Tutto has developed and what the next year of service will look like. And the ‘eccellente’ news is that it’s going to be seriously ‘delizioso.’
Simple, Seasonal, Satisfying
Sitting just metres from Tutto’s well-earned, beautiful birthday cake, we opted for Burratini with Pistachio Pesto and Beef Carpaccio with Porcini Dressing as starters. Tutto doesn’t scrimp on portion sizes, so a generous mound of round Burratini appeared, flanked by the kind of incredible marinated tomatoes that only the Italian sun could create.
Three snappy crostinis made scooping up the creamy mozzarella cheese with a dollop of the garlicky-gorgeous pistachio pesto effortless, with those tomatoes cutting through with a burst of sweet-acidic freshness.
My hot date commented that the Beef Carpaccio was the best she’d ever tasted, and this comes from someone who is extremely partial to the stuff and has sampled it in many an Italian restaurant in actual Italy. The porcini dressing was deliciously sharp and delicately flavoured, with mushrooms, rocket, onions, and pine nuts, grated parmesan, and that all-important Italian olive oil.
For mains, a pasta-fest seemed obligatory, so we kicked off with the Prawn and Crayfish Pansotti with bisque, orange, and saffron. There really is nothing like fresh raviolo-style triangles brimming with flavours of the sea, with foraged greens and a generous stuffing of prawns and crayfish, and a deeply flavoured bisque to bring it all together. This is a dish that looks simple but is something of a technical achievement, offering a myriad of flavours. Echoing this vision, the Venison Ragu Pappardelle is similarly simple-looking, but my goodness, the chefs pack a punch into the dish, with beautifully tender venison flavoured with juniper and Pecorino, lovingly coating the pasta.
The celebrations continue
Life, of course, is for living, and la dolce vita continues at Tutto as we head into the festive season with their mouth watering Christmas and NYE menus and beyond (we hear a new Sunday offering is in the pipeline!). The birthday menu items above remain on the menu, and we recommend arriving hungry, as the Italian tradition of antipasti, pasta, secondi, and dessert – washed down with a carefully curated selection of fine Italian wines – is worthy of saying sì to. And as the days get darker, the inside of Tutto gets even cosier. See you there.
