fresh: newly made or obtained. different; new, not stale, musty, or faded. [of food] not preserved.
quality: degree of excellence. 2 a general excellence (has quality)
pasta: dried flour paste in various shapes (e.g. lasagne or spaghetti). [Italian: related to *paste]
"Oh I do Love to be beside the seaside. Yes I do love to be beside the sea". When I think of Capriccio Fine Italian Restaurant
at "The Bay" those words spring cheerfully to mind. And why not, for Capriccio is by the seaside at "The Bay" and
one of their specialties is fresh seafood like the first dish on todays visit a whopping great serve of Linguini Marinara.
Yummy!! Now seafood is good for the heart and I certainly hope so, because today I am going to be given the full tour and it
had better be good. Filling me up with a heap of food and a couple of cokes doesn't guarantee a good result. No, unless that
food talks to me [and they say the way to a mans heart is through his stomach] and seduces me, watch out, because I could get
very grumpy. Today though I will be happy, joyously happy because as always the food at Capriccio's is a treat, nay a joy,
a wonderful joy!
We start the Capriccio dining experience by sharing the beautifully prepared fresh garfish fillets and they taste as good as they look.
The secret recipe for the marinade, that converts a fish already renown for its unique flavour, into something that lingers on the palate
is I am told, so protected that even 007 would fail to break the code of silence. What makes Capriccios Garfish even more unique is the
combination of fresh garfish with Springs Smoked Salmon and Caviar. If one was dining on ones own I truly believe that combined together
with Capriccios thick and crusty Garlic or Herb Bread, this would be a great meal in its own right. It's so filling.
When it came to the mains she opted for the Linguini Marina and I chose the Fillet Steak Poivre. Our eyes popped when the main arrived. Now this
is not the first time I have eaten here, in fact it is the sixth occassion, but theses were big meals and for the price just on appearance they looked
excellent value. When it came to the eating, there was no denying that this was food as good as you'd ever hope to get. Lets start with my main. I like
my steak cooked. Now that does not mean I like it cooked to death but cooked how I want it. That means no bleeding, no dry meat and if its not what I want
I send it back. The Fillet Steak Poivre was cooked just right. It was chargrilled and topped with a green peppercorn and cream sauce. It is then flamed in
brandy before the veggies are added. The oven baked veggies included a generous wedge of pumpkin, roast potato's and then the piece de resistance the Capriccio
sauted spinach. If you love your greens I can assure you the spinach is mouth watering. I thoroughly enjoyed my main, which while it looked huge, didn't leave one
feeling like they had pigged out. Once again, this is a dish that, even on its own, you could make a total dining experience out of .
Her pasta dish, if you could call it that looked fabulous and I was invited to have a little dabble in it. While it may have been named Linguini Marinara In Bianco
it was more like enjoying a seafood smorgasborg with a juicy pasta. It was a delight and the Capriccio Herb Bread, a delicately balanced creation, matched up nicely.
The Herb Bread was flavoursome but didn't overpower the delicate seafood in this grand dish. Ah yes, that seafood. Prawns, scallops, calamari, baby octopus lightly sautee`d
in garlic, capers, with kalamata olives, red capsicum and some fresh basil. If you love seafood, then this is one hell of a dish. She found that just the pasta nad herb bread
would have been worth the experience of dining at Capriccio and though the dessert menu was, as always very wickedly tempting we decided that to share dessert would be the best
descision, and far more romantic. So it was the descision was made to go with the rich, homemade cassata. It was a wise descision because like all things italian the cassata was
big, bold and rich, rich, rich. Triple gelati, comprising Banana, Chocolate and vanilla, accompanied by fresh fruit and fresh cream. This was, except for the cappuccino the grand end
to another dining experience at Capriccio. It was time to now enjoy another of lifes little treats which adds to the Capriccio experience, a walk to the beach and a stroll along the
foreshore. What a combination! Seafood, the seaside, good company and Capriccio Restaurant. Ain't life grand! Well I reckon it certainly is.
Capriccio Restaurant
10 Sussex St
[just off Jetty Road]
Glenelg S.A
Ph:(08)8295 6453
