I suggested dinner at Tutto Bene after reading many good reviews of the Italian restaurant. Many a times we have walked past their Gelateria out at the front to get a cup or cone of their wide assortment of gelatos without realising what a great restaurant it is inside. Wished we had made the discovery sooner! The chef and owner of this establishment won the silver award at the 1999 World Intercontinental Risotto competition in Italy.
We had:
Olive Ascolane - Traditional Marche region meat filled, crumbed and fried green olives; Salsicce rosso - Spicy roasted capsicum infused pork sausage; and Baccala fritto - Crispy fried salted cod with fresh vegetable giardiniera.
Mozzarella artigiani - handmade locally produced mozzarella of the day. Keith gave a big thumbs up for this dish. He absolutely loved it and had to call his best friend in Perth to share his excitement. The mozzarella was soft and creamy on the inside with a tender layer of skin. This was a classic Italian combination of Bufala, tomato, basil and balsamic vinegar. We have had it at several other restaurants but the cheese here was the creamiest and the best ever.
Al Presidente - A unique combination of 3 year old parmigiano and balsamic vinegar, produced from a 1912 mother must, created by our chef for the Italian President visiting Australia. There was a long list of Risottos on the menu that I had a hard time deciding. The risotto was good but rather plain. I should have gone for the Porcini Mushroom Risotto with white truffle oil as I love mushrooms. Will save that for our next trip :)
Anatra arrosto al marsala - Boneless, crisp roasted duckling with Sicilian marsala scented broth and amarena cherries. The fat was rendered off the duck so it wasn't fatty. The flesh itself was well cooked, tender and deboned. Duck usually goes well with sweet fruits for example orange, however the cherries were a great contrast.
Zabaglione carammellizzato con sorbetto al marsala vergine e frutta di stagione - zabaglione brulée with a 12 year old virgin Marsala sorbet and fresh stone fruit. The zabaglione was very light, airy and fluffy with sweet intense flavour. We could hear the chef in the kitchen whipping it up.
Tortino al cioccolato fondente amaro con salsa di ciliegie nere e croccantini - slow baked dark chocolate fondant cake with black cherry puree, crispy wafer pieces and double cream. Okay, I know the brown stuff in the middle of the plate looks off-putting haha. It's chocolate double cream by the way and it's really rich and heavenly albeit the presentation. Just close your eyes and savour it :)
Prices are reasonable, service is excellent, atmosphere might be a tad noisy but we will definitely return for more.
We had:
Olive Ascolane - Traditional Marche region meat filled, crumbed and fried green olives; Salsicce rosso - Spicy roasted capsicum infused pork sausage; and Baccala fritto - Crispy fried salted cod with fresh vegetable giardiniera.
Mozzarella artigiani - handmade locally produced mozzarella of the day. Keith gave a big thumbs up for this dish. He absolutely loved it and had to call his best friend in Perth to share his excitement. The mozzarella was soft and creamy on the inside with a tender layer of skin. This was a classic Italian combination of Bufala, tomato, basil and balsamic vinegar. We have had it at several other restaurants but the cheese here was the creamiest and the best ever.
Al Presidente - A unique combination of 3 year old parmigiano and balsamic vinegar, produced from a 1912 mother must, created by our chef for the Italian President visiting Australia. There was a long list of Risottos on the menu that I had a hard time deciding. The risotto was good but rather plain. I should have gone for the Porcini Mushroom Risotto with white truffle oil as I love mushrooms. Will save that for our next trip :)
Anatra arrosto al marsala - Boneless, crisp roasted duckling with Sicilian marsala scented broth and amarena cherries. The fat was rendered off the duck so it wasn't fatty. The flesh itself was well cooked, tender and deboned. Duck usually goes well with sweet fruits for example orange, however the cherries were a great contrast.
Zabaglione carammellizzato con sorbetto al marsala vergine e frutta di stagione - zabaglione brulée with a 12 year old virgin Marsala sorbet and fresh stone fruit. The zabaglione was very light, airy and fluffy with sweet intense flavour. We could hear the chef in the kitchen whipping it up.
Tortino al cioccolato fondente amaro con salsa di ciliegie nere e croccantini - slow baked dark chocolate fondant cake with black cherry puree, crispy wafer pieces and double cream. Okay, I know the brown stuff in the middle of the plate looks off-putting haha. It's chocolate double cream by the way and it's really rich and heavenly albeit the presentation. Just close your eyes and savour it :)
Prices are reasonable, service is excellent, atmosphere might be a tad noisy but we will definitely return for more. 
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