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  • Beautiful new restaurant at the Thompson Hotel on Wellington just shy of a month old. With a grand open space concept, large mahogany booths that snake through the center of the room and full height wine racks that require a ladder to reach the top shelves. With your meal illuminated by soft blue spotlights, this place tastefully whispers "Yes, I want your beautiful, sophisticated money". The Italian menu focuses, and highlights season ingredients while keeping the traditional items you'd expect to see at an Italian restaurant. For starters we had the Raw Waygu Beef with mushrooms, hazelnuts and parmigiano. Smooth and silky textures with a beautiful hint of dare I say.. Dorrito flavours. We split their Tomato & Basil Spaghetti because that's what they're known for, and it didn't disappoint. Their pasta is handmade and cooked to perfection. The sauce was flavourful, but not overbearing and stuck to the pasta very nicely. It was an amazingly light and tasty mid course. For mains we had the Ocean Trout and the Duck Breast, I liked the Trout far more than my Duck. It had amazingly crispy skin, accompanying fatty tender meat. However, my duck wasn't hot when served and felt chewier than I would've liked. They listed mustard seeds as one of the ingredients, and I could see it, just not taste it. The service was impeccable and our waitress and sommelier were incredibly friendly. The bus boys were attentive and professional, and kept our wine flowing and our table clean. Dinner came to $210sh before tip, which included a bottle of wine, dessert and coffee. I want to give it 4 stars, but my main was just disappointing enough that I can't. I would go back and try their other dishes when they've been open for a bit longer and found their groove.
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