Spaghetti Kitchen

"Sizzle Festino" launched this week at Spaghetti Kitchen—so it was the perfect occasion to catch up with a dear friend over luncheon. I was surprised to see a well conceived and executed menu: the result of fine-tuning and pushing the envelope! It was a determined effort to match imagination with experience. I call it the rejuvenation menu as I could swear I felt healthier after eating the dishes we selected for our culinary experience. To start we ordered 'Provencal Rocket Leaf Salad' and 'Chargrilled Flat Bread Platter'—with a tall glass of lime soda. My friend and I both agreed the salad was exquisite! You have to imagine light—as in refined and layered. Fresh rocket leaves in a fifteen-year aged Balsamic dressing topped with feta cheese and cherry tomatoes in a playful pile competing with Mediterranean olives and mushrooms. It is certainly designed to please and refresh the palate! The platter of grilled homemade bread with sundried tomato pesto and tzatziki was a great auxiliary. We couldn't have asked for better service than that delivered by the management whose personality models hospitality. Chef Ashun described entrées and tailormade our selection so we could do away with carbs! To begin we ordered 'Jerk Chicken' and then we honed in on the same entrée: 'Blackened Fish'. The boneless chargrilled chicken with jerk marinade was excellent with mango-mint salsa and risotto paprika enticing the palate. Up next was the Cajun-spiced Basa with Balsamic reduction. What a glorious creation this was! Slow cooking it had released and maintained natural flavors and juices heightened by jalapenos and capers, fettuccini in pesto sauce and rocket leaves. Instead of ending the meal with coffee or dessert we did the healthy thing by requesting for a lime shot—lime juice in a shot glass! Kudos to Chef Ashun and his team for an outstanding culinary feat. The next visit will have to be soon! Buon appetito. (22.7.2014)