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La Rosa

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La Rosa The Strand by Pendolino is an elegant Italian wine bar and osteria located in Sydney’s historic Strand Arcade.

Little sister to the iconic Restaurant Pendolino, La Rosa profiles premium local and imported ingredients and artisanal age-old Italian cooking methods to present a unique and authentic Italian dining and wine bar experience. The vast majority of our preparations including all breads and pastas are hand–made daily in house to ensure the highest quality Italian dining experience possible.

April 14, 2015

Don’t bother bad service
I came with clients of mine to have lunch and the door man(with a bear):”there is no seat for you 3 inside!” 2 minutes later, 2 ladies come in with no booking, and the doorman:”wait for a moment, I am sure we can find seats for you inside” We then get them to take our order, he replied:” 1 second, are you in hurry?” I am really not sure what is that all about. I come for good food and do not put up for bad service (some person that have chip in their shoulder), perhaps he must earn quite a good bucks that’s why he can’t be bother. But be mindful that there are lots of restaurant who can serve much better food and at least have the basic manner or courtesy. These bad services can easily be spread out by the word of mouth. I just need to tell all my friends and colleagues, then see you later. That’s all I can say. Worse dining experience. If you are bringing girl friend and want a bad service meal, I am sure you can find him here at the entrance. Food is good but not great.

Job Hours

Mon: 10:00 AM - 5:30 PM
Tue: 10:00 AM - 5:30 PM
Wed: 10:00 AM - 5:30 PM
Thu: 10:00 AM - 8:00 PM
Fri: 10:00 AM - 5:30 PM
Sat: 10:00 AM - 5:30 PM
Sun: 11:00 AM - 4:00 PM

Features

  • ENTREE
  • Black Olive Purée,
  • Bruschette
  • Pomodoro e Olive con Ricotta Salata
  • Nduja - Calabrian Spicy Cured Soft Salami
  • Salmone con Trifolata di Funghi - Smoked Salmon and Mushroom
  • Misto - Mixed Brushetta Plate
  • Polpettine di Maiale con Polenta al Montasio - Free Range Pork and Fried Polenta with Renaissance Pancetta and Monstasio
  • Arrosticine all’Abruzzese - Abruzzo Style Lamb Skewers with Dragoncello Salsa
  • Calamari Fritti - Fried Baby Calamari with Fried Onions, Herbs and Olives, Spicy Cuttlefish Ink & Tomato Sauce
  • Carpaccio di Tonno Bianco - Carpaccio of Mooloolaba White Tuna with Dried Cherry Tomatoes & White tuna dressing
  • Nduja - Spicy Calabrian Cured Meat Puree
  • Salsicce “Mignon” di Cinghiale - Petit Cured Sausages made with 100% Wild Boar and Black Pepper
  • Salsicce Montenuovo Calabrese - Cured Pork Sausage made with Sangiovese Red Wine and Calabrian Spices
  • Salame di Wagyu - Tuscan Style Mixed Wagyu Beef and Pork
  • Sopressa Veneta di Maiale -Veneto style 100% Pork Salame with Fennel and Garlic
  • Pancetta del Rinascimento - Renaissance Pancetta made with Mountain Herbs, Black Pepper & Coriander Seeds
  • Salumi Misti di Casa - House Cured Mix Salumi Plate
  • MAIN COURSES
  • Insalata di Asparagi - Grilled Asparagus Salad with Organic Gorgonzola Dolce Latte, Curly Endive and Lemon Agrumato Dressing
  • Salsiccette Fresche con “Friarielle” - Traditional Pork Fennel Sausages, Braised Bitter Greens & Creamed Cannellini Bean Puree
  • Vitello Tonnato - Poached Veal with Tuna, Caper and Garum Dressing, Baby Herb Salad
  • Moscardini Ubriachi - Tomato & Olive Oil Braised “Drunken” Baby Octopus with Fennel, Caper & Parsley Salad
  • Costate Di Maiale - Aunty Maria’s 10 Hour Slow Cooked Pork Short Ribs with Steamed Broad Beans & Dry Broad Bean Puree
  • Bistecchina - 200g Grilled Pasture Fed Sirloin Minute Steak with sautéed Porcini Mushrooms, Rocket, Onion and Romano Salad
  • “John Dory” alla Griglia - Pan-fried New Zealand John Dory Fillets with Braised Red Peppers and Black Olive Puree
  • PASTA
  • Linguine al pomodoro con ricotta - Linguini Pasta with Tomato and Basil Sauce and Fresh Ricotta
  • Spaghettini della Mamma - Mum’s Spaghettini with Braised Free Range Chicken and Rosemary Sauce
  • Bigoli Integali con Ragu di Stinco di Maiale - FHause Extrded Wholemeal Bigoli pasta with Truffled Pork Shin Sauce
  • Lasagne di Carnevale* - Fresh Made Neapolitan Meat Carnevale Lasagne
  • Cannelloni col Ripieno di Zucca - Baked Cannelloni Pasta filled with Pumpkin, Mustard Fruit, Ricotta and Parmigiano
  • Rigatoni Verdi di Spinaci con Gamberi - Green Rigatoni Pasta with King Prawn, Minced Calamari, Olives, Tomato, Chilli
  • PIZZA ARTIGIANA
  • Margherita – Tomato, Mozzarella and Sweet Basil
  • Puttanesca – Tomato, Anchovies, Garlic, Chilli, Black Olives and Mozzarella
  • Pancetta del Rinascimento e Fontina – Pizza Bianca with Fontina, Renaissance Pancetta
  • Siciliana – Tomato, Mozzarella, Eggplant, Roasted Capsicum, Artichoke Puree, Basil, Parsley, Rocket
  • Funghi – Pizza Bianca with Porcini Puree, Portobello Mushrooms & Mozzarella
  • Cavolfiore al Tartufo – Pizza Bianca with Roasted Cauliflower, Buffalo Mozzarella, Truffled Pecorino
  • Calabrese – Tomato, Mozzarella, Roasted Capsicum and Spicy Cured Montenuovo Salame
  • Gamberi e Zucchine – Prawns, Zucchini, Tomato, Mozzarella, Garlic
  • CONTORNI - SIDES
  • Pane di Casa – In-house Stone Baked Bread served with New England Extra Virgin Olive Oil
  • Rucola – Rocket, Tomato & Onion Salad
  • Giardino – Mixed Garden Salad
  • Pomodoro e Pane Secco – Vine Ripened Tomato, Dried Bread and Ricotta Salad
  • Cetriolo e Schiacciate – Cucumber and Crushed Green Olive Salad with Red Onion, Pecorino & Parsley
  • DOLCI
  • Gelati Misti – Mixed Ice Creams and Sorbets
  • Limoncello Italia, Friuli, fond. circ - 1950
  • Torta di Ricotta – Ricotta Neapolitan Cake
  • Amaretto Lazzaroni, Liguria, fond. circ -1850
  • Zeppola – Traditional Potato Dough Doughnuts with Vanilla Bean Gelato
  • Tuaca Vanilla, Toscana, fond. circ - 1500
  • Tiramisu – Tuscan Coffee and MascarponeTrifle
  • Galliano Ristretto,
  • Affogato – Vanilla Bean Ice Cream, Espresso Coffee and Toschi Nocello Liquor , Emilia Romagna, fond. circ - 1950
  • Cannoli Alla Crema – Sicilian Cannoli with Hazelnut, Chocolate and Vanilla Cream
  • Luxardo Amaretto, Veneto, fond circ - 1821

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