emmaisgroovy

6.4 Recommended

Food  7      Drinks  7      Ambience  6      Service  6      Value  6     

I had the best salt and pepper squid I've ever eaten in Sydney! So much pepper that my mouth was on fire, which is what I loved! And the chilli/ginger dip in sauce was so divine, I could have dipped it in the pot. The squid was juicy and soft, and the breadcrumbs were crispy! Yum yum yum ... yum!

Nov 20, 2009

7.8 Recommended

Food  8      Ambience  8      Service  8      Value  7     

Bei Amici is a hidden gem. We initially planned to get the $33 dollar special, but were so bowled over by the main menu, that we decided to go for that instead! I ordered the rabbit ragu with parpadelle. I'd never seen rabbit on a menu at any other restaurant in Sydney and it was divine. Stringy, tender rabbit in a sort of tomato stew with olives. And the parpadelle was hand-made, thin, and melt-in-your mouth. The desserts were pretty good, not amazing like the mains but still nice! Will definitely be coming back here.

Nov 20, 2009

6.4 Recommended

Food  7      Drinks  7      Ambience  6      Service  6      Value  6     

I had the best salt and pepper squid I've ever eaten in Sydney! So much pepper that my mouth was on fire, which is what I loved! And the chilli/ginger dip in sauce was so divine, I could have dipped it in the pot. The squid was juicy and soft, and the breadcrumbs were crispy! Yum yum yum ... yum!

Nov 20, 2009

7.8 Recommended

Food  8      Ambience  8      Service  8      Value  7     

Bei Amici is a hidden gem. We initially planned to get the $33 dollar special, but were so bowled over by the main menu, that we decided to go for that instead! I ordered the rabbit ragu with parpadelle. I'd never seen rabbit on a menu at any other restaurant in Sydney and it was divine. Stringy, tender rabbit in a sort of tomato stew with olives. And the parpadelle was hand-made, thin, and melt-in-your mouth. The desserts were pretty good, not amazing like the mains but still nice! Will definitely be coming back here.

Nov 20, 2009