A few weeks ago I was invited to dine at an old favourite, Candelori's Restaurant and Bar. Since my last visit, Candelori's has undergone a huge multi-milion dollar face lift, in which they were closed for 2 months. And my, what a change.
The transformation was done by acclaimed designers, DS17, the masterminds behind Alpha and China Republic in the city. A large 17-metre marble-clad open kitchen, additional bar at the back, displays of their extensive local and Italian wine selection in glass-encased wine towers around the venue, and a luxurious new bathroom (for some serious selfies, you know).
Head chef, Antonio Rotondo, has refined and modernised all the classics in the new menu. The menu, as extensive as ever, explores all of Italy and its wonderful flavours. For the launch dinner of the new Candelori's, there were also a number of suppliers that had set up tables for us to try their fresh produce - olives, olive oil, prosciutto, mozzarella, wine, wine, and more wine!
Finniss Estate olives and olive oil is made in South Australia, but their seeds come from Italy. Nothing makes me happier than olive oil and bread, which had an intense and rich flavour. The olives was also top notch, not too salty, firm or soft.
Media table
Dedicated back bar
The main addition to the renovation is the creation of a dedicated bar at the back of the venue. A long marble bench with dark and glossy wooden touches. Every bit as sophisticated as the rest of the venue, and offers a chic place to sip on Candelori's range of cocktails and wine before or after dining. The bartender even smiled for my photo when I asked :-)
Having never seen fresh mozzarella made, this made me super stoked. I felt very much at peace watching these talented masters fondle the curdled milk and stretching and shaping the balls of fresh deliciousness. Fresh prosciutto was also sliced in front of us in all its cured and fatty goodness.
Owner of Candelor's, Ross Candelori
Guests for the evening
Fresh house baked bread
Crumbled olives stuffed with goat's milk feta cheese
I can see how these would make as an addictive snack, but wasn't my cup of tea unfortunately. The green olives were too solid for my liking, and the cheese was not too noticeable.
Mixed bruschetta
Now this I could of eaten the plateful of. Fresh tomatoes dancing with basil, garlic and olive oil, every bite was as good as the next. I would've enjoyed red onions in my bruschetta, though I know it's not very "traditional." The other side was some wood-fire capsicums, which I was too late to snatch up.
Antipasto board
San Danielle proscuitto, salami casareccia, wagyu bresaola, Sicilian green olvies, Sardinian crisp bread, and parmigianno regianno - need I say more?
Octopus Carpaccio
A little different from the usual beef or fish carpaccio, this was def one of the highlights of the night for me. The octopus was marinated in extra virgin olive oil, lemon, dry chilli, parsley, orange zest, lemon thyme, baby capers, and pomegranate seeds. This ensued a burst of fresh summer flavours (even though we were in the middle of winter), and made as a great light starter.
Buffalo Mozzarella Caprese
Having already eaten my fair share the mozzarella during the beginning of the night, I opted to skip to save room for the other dishes to come. All the ingredients look amazingly fresh, especially that creamy mozzarella.
Oven baked figs wrapped in prosciutto with gorgonzola sauce
Another gem of the night. Oven baked semi-sweet figs, wrapped in a salty cured proscuitto, with a rich, but not intense, cheese and buttery sauce. Absolute brilliance, I thought, as others around me commented the same.
Zucchini followers stuffed with ricotta cheese and spinach
I feel like it is a true treat getting served such beautiful zucchini flowers (God bless the Italians!). A light and crispy golden batter, with soft oozy ricotta. Didn't taste much spinach in the mix, but who's to complain.
Gamberi in Tegame
Having previously tried this dish (or similar, see here) before, I was expecting a bit more. I love the amount of prawns given, but for a launch party with many guests I suppose they weren't actually able to serve it in a tegame (pan). It had lovely hints of garlic, parsley, and chilli, and made as a great dip to the bread provided.
Gnocchi with duck ragu
Potato as pasta. Carbs as carbs. This is both a gift and a sin. Fresh pillowy soft gnocchi, along with slow-braised ragu tipped me to a food baby point. I much prefer red sauce based dishes, and this dish was aromatic and inviting.
There was also margheritta pizza that was too far for a photo. Wood-fire, of course, with a lovely thin crispy base, topped with diced tomatoes, melted buffalo mozzarella, basil and extra virgin olive oil.
Crespelle
Mascarpone crepe with warm Belgium dark chocolate and crushed hazelnuts. Simple dessert to finish a wonderful feast. Nothing tops Belgium dark chocolate, so rich and smooth in flavour. To finish off the meal, we were offered coffee like true Italians. I wasn't sure how keen I was to drink coffee at 9pm on a Thursday night though.
Latte
Along with great house wine, a photobooth machine, and a red carpet, the night was a successful one to say the least. While the price points are considerably higher for the western-Sydney suburbs, the quality of dining and service speaks wonders for itself. From its humble beginnings more than 15 years ago, to an institute that is still family owned and passed down through the generations (to his sons, Christian and Robert), Candelori's warm and casual dining atmosphere is one to come to for your social gatherings.
**Disclaimer** What Em Did dined at Candelori's as a guest, with thanks to Wasamedia. All opinions are of my own.
Labels: food