Master foodie Vis Naidoo says after hearing many positive comments about the new Appetito for a while, he and his partner had a leisurely lunch that lingered on for a few hours, where they savoured several delicious dishes.
‘Keeping in mind that the new restaurant is located in Senderwood, where the old Mimmos used to be, it caters for those still wanting the nostalgia of enjoying the amazing pizza and pastas many grew up on, in a new bright, airy and relaxed atmosphere. There is seating inside with large open windows and ample seating outside to enjoy the sunshine or the warm summer nights.
Off the bat, save space for dessert as the two we had were simply outstanding. With so many exciting starters, one could order every one and have a mezze platter. I still have to try out their pizza, which many have raved about….so will have to make another visit soon!
First up was a new dish they are adding to the menu: snails in a marrow bone. Imagine yummy snails mixed with roasted bone marrow, garlic and a peppercorn cream and topped with Parmesan cheese. This fabulous rich starter is a must if you love snails and bone marrow.
Next was the Melanzane Parmigiana parcels. The combination of the aubergine, tomato and parmesan atop the fragrant basil pesto is unbelievable. The Zucchini Fritti was crunchy and tasty, amplified by the garlic dip on which it is served. The Deep Fried Artichokes topped with a lime aioli on a bed of caponata was simply delectable. All three of these starters are sure winners for vegetarians.
I shared the divine Aglio e Olio vegetarian pasta that my wife ordered, and it was divine. Picture fettucine (you have a choice of penne, fettucine or spaghetti) gleaming with olive oil, melded with mushrooms, roasted peppers, brinjals, baby marrows, garlic and chilli and topped with crumbled feta. This is a big portion. We shared this portion and still had a takeaway.
I had the 200 gram charcoal grilled rump, done medium and served on a mustard cream sauce, topped with potato skins and onion rings. It was a simple plate of sheer flavour and goodness.
Now for my favourite course: we shared the in-house made Fudge Cheesecake. It is simply sublime and is a must, even if you have just two spoonfuls…..if you can stop there! The Tiramisu was just perfect, the right combination of all the elements – you’ve got to try it.’
Vis Naidoo is passionate about exploring hidden gems and local restaurant favourites in the East of Johannesburg. Follow his culinary adventures here.
APPETITO
+27 11 453 0522
info@appetitopizzapasta.co.za
