Trecento

Trecento in Manuka is the latest Italian restaurant to open, offering woodfired pizzas made from a 300 year old Naples recipe, plus modern, sophisticated starters and pastas. We dined on a Saturday at lunch, and shared each of the dishes. First up was the capesante ($19), seared scallops with cauliflower puree, pancetta and caviar. Oh my. The scallops were perfectly cooked – plump and tender, and the flavour pairings of the pancetta, puree and caviar were creamy, salty and delictible. I will be back for this dish. Next was the beef carpaccio ($18) with capers and an anchovy emulsion. I was surprised by the amount of beef, and loved the flavour pairings again – spot on. We had to try both pasta and pizza, so went with the spaghetti al pomodoro ($17) and the napoletana ($22) respectively. The pasta, with fresh tomato and truffle oil, was delightfully simple and tasty, and my friend’s favourite dish. The pizza was as good as promised – thin, crisp base, smoky woodfired flavour, and sparse, quality toppings (hello dairy free pizza! Yay!). We indulged and finished with the dolcezza ($16), a dessert pizza with Nutella, pistachio and icing sugar. Mmm. Can’t wait to come back and try more of the menu.

Trecento, Manuka Terrace, Flinders Way, Griffith ACT, http://trecento.com.au/

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