Sassorosso

By Allan Yap & Nigel A. Skelchy

The minute we walked in I knew we were in for a treat. The ambience is cool, contemporary, but all about the food. Not about entertainment. Actually the restaurants that rely on a "concept" annoy me at times. They're fine for a bit of fun but the glitz sometimes is a mask for food which is ordinary at best.

But not with Sassorosso

Carol, the owner/manager with a bottle of Brunello

The entrance to Sassorosso

A comprehensive selection of Grappas

I'm reviewing the food in the order the pictures presented themselves. Cheesy Cinnamon Creme Brulee. Not my favourite. Creme Brulee conjures up images of smooth buttery custard baked to untuous dolloping consistency when you spoon it out. It's usually not quite as firm as Creme Caramel. But it is richer. This wasn't. It had the texture and taste of ricotta and while that is something I like very much (I could eat ricotta with honey all day) it's not something I enjoy in a Creme Brulee. I guess expectation is everything.

Sassorosso's Tiramisu. Gorgeous. The Mascarpone was whipped to a feather light confection and sandiwiched with a sponge finger and a wafer dusted with good cocoa, it was heaven. Flavour was balanced but the alcoholic in me would have loved an extra dash of tia maria.