The recently refurbished Candeloris restaurant seems out of place in the middle of Smithfield. When we first entered, we were pleasantly surprised and to be honest were not expecting to see a multi-million dollar refurbished family run and owned restaurant stretching back as far as the eye can see (a very long restaurant!).
Alpha in Castlereagh Street. Sensationally modern, vibrant and sleek, a 17 metre marble-clad open kitchen takes up one side of the restaurant whilst a sea of tables fill the length of the restarurant. In addition to their extensive renovation, Candeloris has undertaken a massive revitalisation of their menu and we are here to try their new dessert menu.
Salsiccie e funghi – Fior di latte, taleggio, house made pork sausage, porchini & chiodini mushrooms,basil, truffle oil
We started off the meal with an array of sensational pizzas. First off the block was the Salsiccie e funghi. Mind-blowingly good, the mozzarella is creamy and stringy with a lovely smokey flavour. I was also really impressed with the generous helping of house made pork sausage.
Lazio – Tomato, fresh zucchini flowers, artichokes, eggplant, capsicums, buffalo mozzarella
A really nice veggie option, the ingredients are perfectly seasoned. While some are oven roasted and others fresh, they all work really well together to make this a really tasty slice.
Teramano – Bufala mozzarella, thinly sliced mushrooms, prosciutto, truffle oil
Probably my favourite pizza of the night. The prosciutto was sliced paper thin and draped over the mozzarella and mushroom base. The splash of truffle oil brought out the meat and mushrooms flavours and made this pizza just that little bit fancy.
Margherita – Tomato, buffalo mozzarella, basil and olive oil
The Margherita. The queen of traditional Italian fare and the yard stick for pretty much any Italian restaurateur who wants to be taken seriously. Not too fancy and not trying too hard, this margherita was perfect in its simplicity. The flavours were spot on which I can only assume is due to the high quality fresh Italian produce, and the keen sense of Italian spirit and values the Candelori family respect and base their food on.
Pannacotta – Hazelnut pannacotta, roasted hazelnuts, ginger crumbs, strawberries, italian teardrops
On to the real reason we are here. The new desert menu. Frist up the pannacotta. A beautiful dessert that was so silky and smooth you would have thought it was hazelnut flavoured velvet. Topped with ginger crumbs, roasted hazelnuts, Italian teardrops (tiny meringues) for that crunch factor and some strawberries to keep it all fresh and vibrant. This was a stellar dessert.
Ferrero Rocher Sbagliato – dark chocolate mousse, caramelised hazelnuts, chocolate brownie, fior di latte gelato
For all you people (me included ) who can’t control themselves around a Ferrero Rocher, beware of this dessert. You might just lose all control and disgrace the family. A two-part show starring an airy hazelnut and chocolate mousse and a rich chocolate brownie. The fior di latte gelato was essential in dialling down a bit of that rich decadence.
Semifreddo Arrancia Rossa – blood orange semifreddo, negroni pearls, toasted marshmallow, sorrel
One of my favourite Italian desserts. Meaning “half cold” in Italian, a semifreddo is like a luscious, sliceabe ice cream, but so much better. Easily the richest and probably most indulgent member of the frozen dessert family, this semifreddo maintained a soft, fluffy texture and surprised the tastebuds with its fresh and zingy citrus flavours.
Cannoli Ananas – Pinapple Cannoli, pinapple mousse, crushed meringue, blueberry, mint
Well this was definitely an unexpected one considering the emphasis on traditional italian fare but I’ve got to say it was sensational. The pinapple mousse was rich in fruity flavour and piped into vibrant pinaple cannoli shells. Super impressed!
Cassata Negativo – Deconstructed sicillian casata
Cassata is a traditional sweet from Sicily consisting of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel, and a chocolate or vanilla filling. Candelori’s have managed to breathe some new life into this traditional dessert by deconstructing it and lets face it, having a little fun with it. With a large slice of moist pistachio cake at its centre the dish looks like a veritable playground of candied and dehydrated fruits, with a draping of fairy floss to finish it off. Yum!
Bomboli – Warm ricotta & lemon donuts, honey, pistachio, vanilla bean gelato
One of my favourites as a child, I was eager to find out if these little beauties would live up to the standard of my dear old Nonna. They do. Perfectly crisp on the outside and soft and doughy on the inside I really enjoyed the subtle lemon and pistachio flavor.
Fine dining in the most unexpected of places.
Candeloris Ristorante e Bar
685 The Horsley Drive,
Smithfield, NSW 2164
2 Hungry Guys dined as a guest