Crazy for Candeloris |Smithfield

The Candelori’s restaurant has operated for the past 36 years, and recently been reviewed by Gault & Millau 2015. Since opening in 1999, the restaurant has gained a reputation for providing delicious Italian food including house-made pasta made from scratch and with an atmosphere that feels extravagant and classy that suits both social and business occasions. Candelori’s is a true dining destination for all foodies who love Italian cuisine from the Western suburbs and beyond.

What a lovely restaurant to dine at.

We are off to a great start with these tall, fluffy garlic bread sticks ($9?) with the obvious ingredient…minced garlic. We sure took our time with these as it seemed so great to dunk these solider boys into the entree and pasta base.

Garlic Bread Sticks ($9?) 

I was a fool to think the pan seared scallops ($27) could be shared between two people along with Jerusalem artichokes, nduja and watercress. I was not trustworthy to evenly distribute the scallops as it turned out I had 3/4 quarters of this entree. Whoopsh!

Pan Seared Scallops ($27)

There is no reason not to become a vegetarian anymore because the crumbed eggplant ($27) with Buffalo mozzarella served with pormodoro sure disguised itself as a BIG piece of steak. It’s extraordinary how the texture of this eggplant can almost, I mean ALMOST fit into the meat category. I was fooled by the presentation and AGAIN fooled by the texture. It really knew how to show-off that tomato surrounding.

Crumbed Eggplant ($27)

Look what do we have here! Hand cut pappardelle osso buco ragu($29) – The ribbon egg pasta is made fresh daily at the restaurant and provides the perfect consistency of texture and flavour. A lot of muscle work goes out to these pastas and marinating the veal shank ragu, so make sure you lick your bowls clean, CLEAN I TELL YOU.

Hand cut pappardelle osso buco ragu ($29)

Only ribbons I’d eat!

We couldn’t miss the opportunity to give the squid ink tagliolini with scampi and scallops ($36) a try with baby calamari and cherry tomatoes. This ex-SQUID-ite dish may be a hit or a miss, depending how madly in love you are with having squid ink as your main ingredient. It certainly is a tad saltier than other pasta dishes, but married so well with the seafood.

Squid Ink Tagliolini with Scampi and Scallops ($36)

Dive right into those tentacles…I mean tagliolini.

Hmmm fresh seafood in my belly.

I think I wouldn’t mind having a few glasses of wine, please…

Dining area at Candelori’s

Listen up kids. I turned into GODZILLA when the san valentino ($18) arrived. This dish took me to a HAPPY PLACE with the white chocolate mousse, raspberry jelly and biscotti. My claws came out when there was only…

That presentation of the San Valentino ($18)

Where do I even begin?!?!

That inner photo…you like?

There may have been a little tension between me and my partner in crime when the indulgence ($18) had magically appeared at the table. With a total of 70% dark chocolate, passionfruit curd served with a chocolate moist biscuit it’s no wonder stacks were high.

There’s a reason why this is called indulgence ($18)

Ready for the next photo?

OH BOY! Come to me baby!

What do we have here…12 hours baked meringue ($18) – Yes I slowly became vulnerable when snow white crisp shell vanished into thin air along with vanilla cream, rhubarb jam, poached apple, lemon powder and a zesty sorbet.

12 Hours Baked Meringue ($18)

I have a lot of explaining to do…but this was just SPECTACULAR! 12 Hours and not a single sign of sunburn.

If you don’t know already Candelori’s was named in the Gault & Millau Australia in 2015. That’s incredible especially when the deserve points for their quality of freshness of produce, the creativity and professionalism of presentation and can’t forget the harmony of the menu.

Well done Candelori’s!

Till next time Candelori’s and I will have that squid ink tagliolini with scampi and scallops to myself AND each of the desserts I order too.
Photos by Vanny Tang

Disclaimer: Nessy Eater attended Candeloris, thanks to Candeloris.

Please note: Nessy Eater visited in on November 2015. Desserts change seasonally. 

Opinions are however, Nessy Eater’s own.

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