Gamberi All Aglio - prawn cutlets and tiger King prawns in garlic and tomato sauce, capers, olives and cherry tomatoes. These prawns certainly were big, plump and cooked perfectly.
SUD Italian Restaurant
10 Carbarita Road
Concord, Sydney
Theres a homey charm to this restaurant that instantly makes you feel at home. Then theres also the delicious food and wine at Sud which draws from Southern Italy with the menu serving fresh quality produce. Its a great mix that sets the scene for a lovely lunch or dinner.
We started with some nice warm house-baked faccacia that was so soft and light that we devoured it all and a tasty bowl of olives. This was such a nice introduction to our meal and got our tastebuds well and truly primed for the meal ahead.
No surprises Sir chose his go to drink - Negroni. We were in an Italian restaurant after all so he reasoned that it was even more appropriate. This was made from Campari, Martini Rosso and Gin. He certainly enjoyed this.
Mlady is quite partial to Amaretto so she went with The Scillian. This was very nice and was made from Di Saronno Amaretto, orange juice and ice. It was a very refreshing tipple.
There is a beautiful wood fire pizza oven at Sud so we tried as an entree Panozzo Rosso to experience the wonderfully crisp outer yet soft inner crust that the wood fire cooked. This very tasty dish was pizza dough faccacia bread, tomato, basil and Parmesan cheese. When it arrived it looked like a tomatoey pizza and it tasted so good. These simple yet so tasty flavours went perfectly with that wonderful crust.
Our next entree was a seafood dish. We had Gamberi All Aglio - prawn cutlets and tiger King prawns in garlic and tomato sauce, capers, olives and cherry tomatoes. These prawns certainly were big, plump and cooked perfectly. It was a wonderful combination with the saltiness of the olives, capers and the sweetness of the cherry tomatoes. There was a lot going on with this dish, with different tastes and textures and they all complemented each other very well.
As a main we decided to try another seafood dish. This was the Pesce Del Giorno Alla Scilliana. The perfectly cooked tender and moist catch of the day, Barramundi on this occasion, came in a tomato fish sauce with black olives, capers, basil, cherry tomato, lemon zest and baby chat potato. It was yet again another perfectly paired dish. The baked fish was mouth watering tender and juicy. The baby chat potatoes were lightly crisped with a nice soft centre making it a substantial dish too.
Of course an Italian restaurant and meal means wine too! They draw from Australia and overseas with a good contingent of Italian wines - which was our focus and choice.
From the Specials menu we chose a meat dish to balance out our meal. The glorious oh so tender beef cheeks Genovese Ragu, the perfect al dente Zita pasta from Gragnano (Naples) and shaved Parmesan cheese. The beef cheeks were so tender they virtually melted in your mouth. We loved the long tubular pasta too. We both really enjoyed this scrumptious dish.
Mlady wanted to try a salad as she loves her greenery. She chose the Sicilian influenced Insalata Di Stagione which was fennel, rocket, orange, black olives and oregano tossed with salt flakes and olive oil. This was a well balanced selection of ingredients. The unique sour flavour of the r
