LOCATIONAt the halfway mark of King William Road.
AWARDSRestaurant and Catering SA, Awards for Excellence: Best Italian Restaurant 2008
Restaurant and Catering SA, Awards for Excellence: Chef of the Year 2007
Golden Fork Award, 2006 and 2007
Australian Culinary Federation: Restaurant of Champions, 2007
PROFILED BY DE GROOTS MEDIASerious gastronomic consideration is evident in Assaggio’s menu. The wine list too is a we-mean-business affair of over 300 labels pulled from Italy’s and Australia’s best regions. Chef Camillo Crugnale, sommelier Orlando Bagnara and a smart front-of-house team contribute to the restaurant’s success which has continued to take out key industry awards since its inception in 2005. Crugnale explains, “Assaggio is the essence of the style of cooking I have been perfecting for 25 years. It’s derived from ancient Italian culinary traditions, interpreted in light of today’s tastes and way of life.” While prime, local produce is respected, quality imported ingredients also have their place. A zabaglione of Ricca Donna Spumante is draped over scallops breaded with oregano, parsley and garlic. South Australian blue swimmer crab is strung throughout saffron “guitar string” pasta with a roasted tomato and shellfish sauce. The classic partnering of gorgonzola and pear is worked into a side of wild rocket and Belgian endive. Encouragement to eat one’s greens isn’t needed for a serve of baby spinach pan-fried in European vanilla butter with lemon and raisins. Crugnale’s creamed gelato of Piedmont white truffles is available all year round and should be consumed likewise.
Assaggio’s tables are well dressed and set against the retro tones of red leather chairs, an upholstered feature wall and an orange-tiled bar. Riedel glassware and Villeroy and Boch crockery further make the Assaggio experience a refined one. Coffee comes on alarmingly large, wave-shaped saucers – a reminder that you are dining in a far from average place.
Roz Taylor, April 2009