Kings Cross. Not exactly the most ideal place to be at 11pm but I'm slowly discovering the Cross to be a hub of gastronomic delights. Often called the fore-father of Australian Italian cuisine, owner Armando Pecuoco brings to Sydney our little version of the exuberant Italy. I've been planning this visit for a year and a half already, although my friend E remains adamant it was a last minute thing. Please.
Whilst taking pictures, without a warning the door opens with a waiter at the helm, a sign of the magic that is to come.
Intent on ordering the 6 course Menu Degustazione but unsure with what to order, the waiter was helpful in guiding us through it. Their signature truffle fettuccine was a must although perusing the rest of the menu revealed many unfamiliar dishes. Don't expect your normal bacon cabonara or alfreddo here.
Sonoma Sourdough started us off, deliciously crunchy and even better with a little oil and a sprinkling of salt. I finished off 2 and a half baskets myself alone.
 |
| Bruschetta |
A bruschetta on the house was next, the simplicity highlights the impeccable quality of the tomatoes and oil, punctuated with the essential spikings of basil.
 |
| Salmonato crudo con sassizella Thinly sliced Ocean trout marinated in extra virgin olive oil with cured, air dried tuna, lemon, garlic and tarragon |
 |
| Calamaretti Grilled baby bottle squid with lemon and Armando's chilli oil |
 |
| Fettuccine al tartufovo Fettuccine with cream and parmesan, topped with a fried truffle egg. |
 |
| Watermelon granita |
I recall it being an Italian tradition to serve something cold as a palate cleanser because apparently the coldness opens up your stomach for more digestion. I have to verify that. The clarity of the watermelon was immediately apparent combined with the mint made a very refreshing change to the heavy pasta.
 |
| Pesce con peperoncini dolci Bass Groper ove roasted with garlic and extra virgin olive oil. Served with green sweet peppers, cherry tomoatoes and basil |
 |
| Filetto con primavera Aged Black Angu fillet served with baby vegetables |
 |
| Insalta Verde |
 |
| Dessert Tasting Plate : Semifreddo al torrone Nougat semifreddo on a pistachio scented cream, served with candied fruit Crostana D'arance Orange Tart with Candied Citrus Cioccolato Di Verona Chocolate and hazelnut mousse on a sponge base covered in chocolate |
 |
| Semifreddo al torrone Nougat semifreddo on a pistachio scented cream, served with candied fruit |
At E's request, I've been made to add "Leave the jar ajar" to this post. Now I know where I inherit my incredible sense of humour from. The canolli was my favourite, the creamy nuttiness along with the blistered shell was absolute bliss.
 |
| Hot Chocolate |
At 125, the 6 courser isn't exactly an inexpensive experience, however the near flawless experience justifies it. There really isn't any restaurant in Sydney quite like Buon. I have to also thank the waiter for personally compiling the menu we ate tonight and printing it at my request.
The food is thoughtful and the simplicity highlights the incredible ingredients, however it's the hospitality that makes Buon Ricordo such a 'good memory' and stand out among the other fine diners. I can quite possibly say that Buon have the best service I've encountered in all of Sydney where the incredibly capable waiter of the night single-handedly attended the entire bottom floor. His mixture of unabashed humour coupled with smart professionalism implied a warmth befitting of the restaurant. The restaurant itself is an extension of Armando's buoyant and amiable personality, where the restaurant itself feels more like a home than anything else and that's the way restaurants should be. Armando himself is a wonderful host, frequently going in and out of the kitchen to make light conversation, greeting guests like family as they come in and leave. His faithful clientèle know what I'm on about. Buon was a spellbinding experience and it certainly merits the price tag along with another visit in the near future.
