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2012-11-01 29 views
Not content to rest on its laurels, Il Lido recently spruced up its menu, adding new recipes that pulled us inexorably back here. Champagne risotto with truffles. We couldn't quite detect the effect of the champagne in this (except for its nearly golden color), but the generous serving of shaved truffles was obviously unmissable. Earthy-tasting, but in a subtle manner. Sicilian-style blue fin tuna rolls with confit tomato coulis. Firm, fleshy fish that could be mistaken for chicken. We loved it
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Not content to rest on its laurels, Il Lido recently spruced up its menu, adding new recipes that pulled us inexorably back here.
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0 comments
Champagne risotto with truffles. We couldn't quite detect the effect of the champagne in this (except for its nearly golden color), but the generous serving of shaved truffles was obviously unmissable. Earthy-tasting, but in a subtle manner.
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Sicilian-style blue fin tuna rolls with confit tomato coulis. Firm, fleshy fish that could be mistaken for chicken. We loved it with the thick, mildly sweet gravy.
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Baked rigatoni, stuffed with suckling pig & truffles. Nearly overwhelming in its richness; this should be shared by two people. We lapped up every bit of the succulent pork, which went perfectly with the pasta and porcini mushroom cream.
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Duo of grilled duck & goose liver with duck leg confit timbale. The duck breast was tender and tasty enough, but the other half of this recipe was divinely decadent: A massive chunk of foie gras paired with melt-in-the-mouth duck meat.
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With a chef from Milan helming the kitchen here, it would have been remiss of us to skip the Milanese breaded veal chop. A fairly thin but very hearty serving of tender veal. The rucola & cherry tomatoes even made it taste healthy.
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A sweet finish. Complimentary chocolates & tiny biscuits.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2010-08-15