Sicilian292 Church St
Parramatta
Sicilian is an institution on Church Street in Parramatta. It's huge, it's been there for ages and it always seems so popular. It's also one of Mlady's favourites.
We've of course been here several times before but this was a chance to sample some new things and possibly revisit some old favourites as well - why not!Sicilian is a big place but it is still sensible to book. They have lots of groups dine here, but it doesn't seem to impact on the couples and tables of four. There are normal square tables as well as impressive booths with curved bench seats that arc around their tables. These are also outside on the dynamic Church Street but don't fret, they have heaters for those cooler nights!
We always seem to steer towards scallops - even when we plan not to!
This starter is called Capesante Scottate and is lightly seared scallops sitting on, or in, a parsnip puree with garlic and then garnished with caper berries and some crunchy homemade crumbed potato chips.
The mix of textures and flavours was lovely and worked very well.
Having just returned from Spain and Italy it was always our intention to have some cured meats - we were missing them already!
The Affettati Misti is a substantial platter of the chef’s hand picked aged and cured meats served with Italian condiments. These were in fact a tasty mix of marinated eggplant, capsicum, feta and split olives. The tangy bite of these went nicely with the meats.
This starter is called Capesante Scottate and is lightly seared scallops sitting on, or in, a parsnip puree with garlic and then garnished with caper berries and some crunchy homemade crumbed potato chips.
The mix of textures and flavours was lovely and worked very well.
Having just returned from Spain and Italy it was always our intention to have some cured meats - we were missing them already!
The Affettati Misti is a substantial platter of the chef’s hand picked aged and cured meats served with Italian condiments. These were in fact a tasty mix of marinated eggplant, capsicum, feta and split olives. The tangy bite of these went nicely with the meats.
We love prosciutto and we love pizza so choosing the prosciutto wood fired pizza was so easy.The base was light and tasty and not overly thick except for some rising around the edges as expected..
It had plenty of prosciutto, Roma tomatoes, fresh pear, shaved Parmesan and rocket and it was drizzled with balsamic and truffle oil. Very tasty.
M'lady's passion for gnocchi was again evident when she eagerly spied and ordered the duck egg gnocchi. It was a sea of colour when it arrived at the table, served with sage butter, pumpkin puree, peas and goats milk feta. The combination was delicious from this colourful dish.
The idea of a batch of Morton Bay Bugs (or Moreton Baia Bugs as they're shown on the menu here) sounded great.
The huge stack that arrived was impressive. They were marinated in herbs and garlic, lightly grilled then served in a tasty pile on basil infused rustic mash and roasted vegetables.
Finally the whole lot was drizzled with Sicilian’s rich and creamy citrus Hollandaise sauce.
The huge stack that arrived was impressive. They were marinated in herbs and garlic, lightly grilled then served in a tasty pile on basil infused rustic mash and roasted vegetables.
Finally the whole lot was drizzled with Sicilian’s rich and creamy citrus Hollandaise sauce.
If you just can't decide which dessert to have from all the tasty options - why not have them all!
The dessert tasting plate was huge. It had a full serving of Di Granadiglie Brulee with a lovely crisp toffee crust, a large slab of tasty tiramisu, two rich and full cannoli's and finally a full serving of panna cotta slathered in raspberry compote.
The dessert tasting plate was huge. It had a full serving of Di Granadiglie Brulee with a lovely crisp toffee crust, a large slab of tasty tiramisu, two rich and full cannoli's and finally a full serving of panna cotta slathered in raspberry compote.
Sicilian has been here in Parramatta for a long while and it is clearly still just as popular as ever - and perhaps even more so!
The menu is extensive with a full range of Italian food available. We tried plenty and only touched the edges of the choices. Their serving sizes are big too, so bring a very healthy appetite.
Sir and Mlady dined as guests of Sicilian and Platinum Restaurant Group. Special thanks to Andrew for looking after us so capably. It was also great to catch up with dynamic restaurant manager (and chef in his own right) Vahe. Big thanks also to Stephanie Sproul of Platinum Restaurant Group for arranging our visit.
