PROFILED BY DEGROOTS MEDIA
When located on one of this city’s major culinary strips, it does not hurt to have a snazzy fit-out to catch hungry eyes. Barendoe gives it a crack. It begins with a dark timber panelled bar within a rich brown décor, then slides into hip snake skin upholstered banquettes and glam chandeliers. The kicker is a – where did that come from - feature wall, circa 1970s Hawaii style beach sunset with obligatory swaying palm tree. Once you settle in however, it seems perfectly natural for it to be there, and is in fact a good fit. Does it really give off a warm glow, or is that just the thought of Barendoe’s home-style dishes to come?
A substantial menu awaits working with meats, pizza, pasta and rice. White anchovy bread is a savoury, salty way to start, perhaps while deciding what sauce you are going to marry to your choice of pasta. Tagliolini (angel hair) is recommended with a heavenly mix of fresh South Australian seafood. There is also a fish of the day. Traditional Italian veal dishes can be expected, including a saltimbocca finished with prosciutto, provolone cheese, and sage – bedded on rosemary-infused potatoes. Spicy house-made Italian sausage can be found on pizza and in the calzone; the latter also filled with olives, roast capsicum, mushrooms, and onions, topped with a ragu sauce. Should this calzone leave you wanting (unlikely) – have another one for dessert. Rocky Road calzone, anyone?