SugarRush 2015 - Signorelli Gastronomia

Our much anticipated month of sugar injection is here! One of our favoured joints - Signorelli Gastronomia - has put up an offer we could not resist, so on the opening night of the October Good Food Month, we went.

Nico the lovely manager greeted us like we're family and exchanged some good humoured banter throughout the evening as he butterflied about, making everyone feel at home. Immediately our sweet whites arrived followed by the gorgeous dessert of the month - "Under the Sea" - inspired by the Aussie coastline, the centre piece was hazelnut semifreddo adorned with caramelised popcorn, passionfruit and blackcurrent jubes, banana and orange croutons and spicy pineapple with nougat coral and crisp salted 'waves'. Intricate and beautiful, we took our time photographing. Did I say it was beautiful? We had to do it justice! And it tasted as it looked - gorgeous. Visually the plate looked like waves hitting the seashore, with the salty waves it brought me to Bronte.

We weren't kidding when we said many photos were taken .... 

And we followed this with an enormous cheese platter! Nico was most amused the first time we visited that we'd started with the sweet stuff followed by our main course. We have our priorities and it's sweet. The platter was incredible, with truffle pecorino, gorgonzola with truffle honey, a gooey taleggio, and delicious sides of fruits and nuts and quince paste. And glasses of shiraz to wash them down with... but I had to have my Pedro Ximenez - a deliciously plummy and sultana'y sticky sherry-like red wine. L. O. V. E.

And because we're gluttons, we had to have another dessert off the main menu - Sicilian Citrus - citrus posset with orange cake, crispy meringue, black currant and orange jelly topped with ruby grapefruit granita. Very refreshing, very pretty (of course), and we loved how easy it was to eat.

We were all on a sugar high, the wine made us laugh at just about everything, plus Nico popping over to make sure we were having a spectacular evening ... The night could not have been more fabulous. And we were still eyeing the goods in the cheese room, and contemplated one day organising a dinner at the red wine room....

CS