VINI @ SURREY HILLS - A MUST!

Julie & Russ took me to Vini for a special Sardinian Dinner last night. It was fabulous! Chef Andrew Cibej, an Aussie of Italian descent, has worked at top eateries including the legendary Tetsuya. He is so creative that Vini offers special regional Italian fare weekly, which is no small feat ie a new set menu every Tuesday. Apart from close research on the cuisine Andrew would have visited the region which recipes he serves. Yes, it is hard work, but imagine the fun & games that come with it. El Bulli, the #1 restaurant in the world, is only opened 6-months out of the year so its chefs can 'research' on Molecular Gastronomy in their own laboratory. I would rather do what Andrew does, invitro on-site trials vs 'foam on foam' experiments - an expression coined by my 'si-fu' Chef Donovan - behind closely guarded doors.

No restaurant would survive without an immaculate front-of-house crew. Vini has got that formula right! From the left : Andrew the Chef/Owner, Mr. Beard is the friendly Waiter; Giorgio next to me hails from Turino, he is the Sommelier, affable, extremely knowlegeble & obviously loves what he does; Mr. Hair works behind the Bar, he is a law student who will graduate soon - his Double Expresso means business. Jessie, the Waitress, is not in the picture and Russ told me this team has been together for a while. Vini has been opened for almost 3 years ' ... Andrew would just fire non customer oriented service staff until he gets it right'. Russ should know as this is where they make weekly pilgrimages. We were treated to glasses of sparkling whites, special reserves & grappa throughout the evening. We took the 2nd seating (a Tuesday practice) at 8pm, and it was way past 11pm when we left. Julie drove!

We had the Sardinian Menu (1) antipasti with crackling pork, artichoke salad, aged pecorino & Sardinian crispy bread (2) pasta lightly tossed with delicious Balmain Bugs, sweeter than lobsters or langustines (3) grilled quail on 'fregola' ie toasted wheat that looks like cous-cous but offers much more texture & character, flavored with lemon, parsley, bacon & jus from the bird ... WOW ... (4) I can only describe dessert as a deep fried ravioli with goat cheese & honey or syrup inside. Giorgio recommended a lovely Sardinian red - Grotto Russo - to match.

I still salivate as I write, in the morning, before class. Have to go - a busy day - Cote de Veau & a test on 'Hospitality'!

VINI : Enoteca Italian Wine Food - 3/118 Devonshire Street on Holt @ Surrey Hills - 9698 5131 - can walk from Central Station