Showing posts with label Menu. Show all posts
Showing posts with label Menu. Show all posts

Friday, 13 May 2016

Carb Loading!

Pizza, Pasta Kitchen
Toongabie


After a long day at university, the Friday night munchies hit hard. Takeaway, a game of twister and Eurovision was on the cards! 

Calling ahead 2 pizza's and 3 pastas were ordered. 

- Supreme 
- Hawaiian
- Bolognese- Cabanara
- Tortellini Boscaiolia



The food was incredible! The supreme pizza had copious amounts of topping with a crunchy base and a wood fired oven crust. The Hawaiian was incredible, with locally sourced leg ham placed on the pizza followed by the crunchy base and the large amounts of mozarella. Lets just say the pizza's were demolished. 

Each pasta on the menu appears to come in two variations: one cream-based and one tomato-based. We ended up serendipitously/deliberately choosing 2 cream options. The other tagliatelle option was Bolognese .


The cabanara, is a celebration of carbs-and-cream, slippery strands of pasta hiding a forest of finely shaved mushrooms, chunky pieces of bacon and fresh herbs. The cream was light and just the right amount of salt had been added to tie the dish together. It was defiantly my favorite dish of the night. 


Covered in red sauce, bits of olives and onions drizzled with olive oil this pasta was a crowd pleaser within the group. A napkin was needed both on our laps and around our chest to protect our white shirts. As we gobbled, slurped and soaked up all that red sauce with sour dough bread!

A large portion enough for 2 people to share!




The Tortellini Boscaiola
was a bit of a disappointment. A overly thick creamy white based sauce. The salt was over powering, with the added chunks of bacon the pasta became too much. 
The filling was dry and lacked any real flavor. 

Overall Rating:
3/5 Stars

Recomendation:
Best for a takeaway meal! Classic Friday night Couch and lounge! Recommend the red based sauce pasta and ofc the Family large pizzas!

Services
Coffee
Desserts
Snacks
Cold Drinks
Menu and Takeaway Food


Address
6/4-14 Claudia Rd, Toongabbie NSW 2146

Hours
Friday5–10pm
Saturday5–10pm
Sunday5–9pm
MondayClosed
Tuesday5–9pm
Wednesday5–9pm
Thursday5–9pm

Price Range:
$5-$32

Check Out The Menu:
http://www.thepizzapastakitchen.com.au/

More Toooo Come 

Lauren


Thursday, 5 May 2016

Burgers for the boys!

Grill'd 

Chatswood

After a long day of work featuring irate and irrational customers, a burger trip was needed. After a short walk from Westfield parking we ventured into the restaurant hoping to satisfy our hunger.

As soon as we walked in the smell of patties cooking and the sounds of chatter and music engulfed. The people at the counters were very polite and patient despite how busy the restaurant was and the stress they were undergoing.

They had plenty of different options on the menu. I was craving something spicy so I ordered the chilli addict with a beef patty, jalapenos, sour cream, cheese and chilli relish


The decor was very cool and trendy, featuring all the
components of a modern hipster cafe. There was plenty of pop art on the walls without it being overwhlming. Definitely one of the best components of the entire restaurant.

The music was also similar with it mainly focuses on electronic and indie styles which match the decor and vibe of the restaurant well


Now for the most important part. The food!

The beef patty and bun were perfect and the vegetables included matched the flavours well. Sort of like a spicy taco in a bun with an emphasis on the spice! I was crying by the end of the meal. Chips were also nice but all of our food arrived and very different times which tarnished the overall experience a bit. 



Overall Rating:
4/5 Stars

Recommendation:
Overall a great night out with the boys and would recommend if you are in the area.

Services:
Table Service
BYO drinks

Address:
Shop 7, The Concourse 405/419 Victoria Ave, Chatswood NSW 2067

Hours:
Monday - Thursday: 11am-10pm
Friday - Saturday: 11am-11pm

Price Range:
$7 - $19

Check Out The Menu:
http://www.grilld.com/au/

Kind regards,

Patrick Howard