Strada@London: new menu

 don't need really any particular luring to dine at Strada. That's where I go when I'm in the mood for consistently enjoyable no-nonsense Italian classics. So when I was offered to taste their new menu with whomever I cared to come with, I jumped at the opportunity. In return I was asked to write an honest review. So here's the breakdown:

The starter, large green Castelvetrano olives were meaty and flavourful but the portion was on the skimpy side.

Antipasti platter - Parma ham, Napoli salami, speck ham from Trentino, buffalo mozzarella from Campania, vine-ripened tomatoes, olive tapenade and bruschetta pomodoro - was nice, same as usual, not enough for three men though. We were not allowed to order more.

I never order a bruschetta for a starter, to me it's a glorified sandwich and so did it turn out: grilled bread with some chopped tomatoes on top.

Risotto is easily the most abused Italian dish. The opportunity was not missed this time either: boring and watery, risotto verdure tasted like buttery rice porridge. It reminded me of my worst vegetarian days.

Rigatoni speck with bits of ham and broccoli reminded me of the lunch fare in my short time at kindergarten. Über-meh.

Orata al forno, whole grilled sea bream though was sublime: very fresh tasting and cooked to perfection, with scrumptious crunchy skin with just a sprinkle of salt and thyme and delicate juicy flesh. A side of exquisitely steamed vegetables and boiled potatoes kept it good company.

The dolci were run-off-the-mill forgettable factory-made pistaccio ice-cream and chocolate mousse. Nothing horrible but nothing to write home about either. Just something you can buy frozen in Lidl.

Overall, I was not impressed with the new menu. As a paying customer I would only order the grilled fish. However, I will keep coming to Strada for my regular favourites. And also for cacciuco, a Sicilian fish soup that was new but not on the tasting menu.  

I thank Strada for the opportunity, however, for the next time I would advise them to put their best, not the mediocre, on their tasting menu. Perhaps, just what they serve daily anyway?