Flush Magazine Issue #10

also the Foccacia and Carasau bread.

The Calamari was fresh, with a lovely light batter. The Scallops were cooked to perfection and as for the Foccacia, Mamma Mia! All home made, it literally melted onto my tongue and despite vowing before my arrival to continue my bread amnesty, I quickly told myself that everything in moderation is fine particularly when it tastes this good!

For the mains both my guest and I were torn between the Tagliatelle Beef Ragu and Parmesan and the Grilled Veal T-Bone Steak with Roast New Potatoes. As we’d both agreed that it would be rude to visit an