Jamie’s Italian is opening to the public next week in Canberra!
It’s not open to the public yet, but a colleague and I was lucky enough to get a table today at lunchtime during their limited trading for training purposes. Hooray!!
Here’s a sneak peek inside:
Our lovely waiter asked if we would like a bread tin, which we gladly accepted. He told us a cute story about “music bread“, which was used as edible sheet music apparently! The different types of break in the tin were aromatic and chewy. The delicious balsamic vinegar and olive oil mix was a perfect accompaniment.
We ordered the Tagliatelle Bolognese $13/19.50. The punchy ragu lived up to expectations and the crunchy breadcrumbs added a delightful textural component to the dish.
Next was the Bone-in prime strip loin $32. This was a 350g pasture-fed Aussie Black Angus bone-in strip loin served with wild mushrooms & peppery endives. We added Jamie’s summer truffle butter & shaved Tuscan black truffles for $4.50 extra. I asked for it to be medium rare and that’s exactly what we got! I would definitely recommend adding the truffle butter and shaved truffles…absolutely brilliant!
Our waiter asked us if we would like to see the dessert menu, which we regretfully declined. We definitely would have stayed for dessert if we didn’t have to go back to work! Especially as we could see a brownie tempting us from a nearby benchtop…
Jamie’s Italian is priced extremely reasonably. I had wondered if prices were going to be more expensive than the Sydney restaurant, but I don’t think that is the case. Check out the menu on the Jamie’s Italian website.
From the looks of things, training is going well, with staff seeming professional and knowledgeable about the food. If things go on track, they will be opening to the public on Wednesday 6 November.