Dinner with the Godfather

Last week, we made our foodies an offer they couldn’t refuse – ‘Dinner with the Godfather‘. The setting at Caffe Sicilia was eerily reminiscent of Louis’ Restaurant in the scene where Michael Corleone takes out Sollozzo and McKlucksy. Fortunately for us, on this occasion everybody made it out alive. Mafia references aside, we enjoyed a complete feast, indulging in five courses of authentic Sicilian delicacies.

An uncanny resemblance...

An Aperol spritzer was presented on arrival, a refreshing apretif to tickle the tastebuds and prepare us for what was to come. Lovely and aromatic herbed bread awaited us at the tables, accompanied by a fragrant olive oil and balsamic vinegar. The feast began, and first course kicked off with a pumpkin and Sicilian pecorino flan served with honey and walnuts. The crust-less tart was presented next to a subtle sweet pumpkin puree, which went perfectly with the combination of honey and walnuts.

Aperol spritz

Herbed bread with olive oil and balsamic vinegar

Pumpkin and Sicilian pecorino flan served with honey and walnuts

Next to arrive was my personal favourite, the San Daniele wrapped prawns on a bed of confit garlic and balsamic reduction. Big juicy prawns tasted sweet inside the salty prosciutto, complemented by the smooth and subtle confit garlic. The balsamic reduction added a touch of piquancy, rounding out the flavours in the dish.

San Daniele wrapped prawns on a bed of confit garlic and balsamic reduction

Lobster ravioli dressed in a light thyme and seafood bisque and cherry tomatoes followed its crustacean cousins. Chewy parcels filled with generous chunks of lobster were served with a sweet tomato puree and light bisque.

Lobster ravioli dressed in a light thyme and seafood bisque and cherry tomatoes

The final savoury course delivered a seared fanned 30 day aged sirloin steak with a burnt rosemary and green peppercorn oil served with Lyonnaise potatoes. The dry aged steak was cooked rare, seared lightly on the outside to seal in juices, the centre of each slice was pink and soft. The rosemary and peppercorn oil added subtle fragrant accents to the flavour of the beef.

Seared fanned 30 day aged sirloin steak with a burnt rosemary and green peppercorn oil served with Lyonnaise potatoes

After a bit of seat shuffling to help to mix up our rather large group, we settled down with dessert - Sicilian chocolate cheesecake with a sweet orange glaze. The light cake sandwiched a layer of cream and nuts and was topped with a healthy coating of chocolate. The orange glaze added a citrus zing to the chocolate and cream flavours. It was a little dry though and lacked the spunk and flavour Sicilia’s pastries usually offer. A glass of Frangelico and lime was the perfect digestif, the fragrant hazelnut aroma of the liqueur with the tartness of fresh lime ended our meals on a divine note.

Sicilian chocolate cheesecake with a sweet orange glaze

Caffe Sicilia

628 Crown Street
Surry Hills, Sydney
NSW 2010

(02) 9699 8787
www.caffesicilia.com.au

Did you know we do corporate and private events at Secret Foodies? A little jealous of our event? Shoot us an email to find out how you can host your own ‘Dinner with the Godfather’ for your friend or colleagues.  msdarlinghurst@secretfoodies.com.au

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Tags: Caffe Sicilia, Crown St, Italian, Surry Hills

Category: East