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Trattoria da vinci sedgefield menu

When it comes to dessert time, there are a number of Leahs dishes that are so deliciously decadent.
Leah is a superb cook and razze cani taglia grande pelo corto youll always find her marinated vegetables and her pork fillet crumbed and served with mushroom sauce on the menu.
Thats what you get.
Her Mona Leah coffee espresso cake with almond meringue and frangelico cream and the fabulous Toblerone Ice Cream are good rewards at the end of your meal there.
Service is friendly and if you get lucky and have Alain to look after you, you will want for nothing.Some good and out of the usual wines on the list too do try the De Krans Unoaked Chardonnay.I looked up at the sign as we walked in last Saturday and Monday and it said, Fine Italian Cuisine.Daily additions to the menu usually feature Leahs creations, Saturday offered Roast Lamb with a mushroom sauce.We are regulars at Trattoria da Vinci.Just fabulous pizzas, lovely fresh pasta made by Steve with a little hand roller.Be sure to ask for her daily specials at times youll find slow roast pork with the crackliest of crackling.If you want something special, take it along yourself and pay the very reasonable R30 corkage, but rest assured, there is something for everyone there.Be sure to try the creamed spinach that is served with tiny lumps of feta.

Run by Steve and Leah Baleta, the food is Italian by name and Italian by nature.
Great fun comfort food dining experience with some really nice people.
If you ask ahead, Leah will do you a rump steak as tender as a mothers parting words.
We had Paella which was fat with prawns, chicken, calamari and chorizo sausage to give it a divinely warm chili bite.
A product of the Silwood Kitchen Class of 83, Leah married Steve Baleta whose family ran the well known Carousel Restaurant at the Sea Point pavilion and the rest is history.Open : Monday - tagli capelli moda 2018 uomo Sunday 18:00 - 23:00.Leahs salads and vegetables are sublime - do order her creamed spinach and feta.Steve does great duty at the pizza oven in which he slow roasts lamb shanks in the afternoons when the temperature is down, and when its up, he makes the crispiest of thin base pizzas and bakes fresh line fish which they source daily from.Steve roasts flapping fresh line fish from Mossel Bay and fall apart tender lambshanks in his wood fired prodotti tisanoreica scontati oven.The wine list is short - in winter mode - but offers a good selection of red and white varietal wines, would have liked to find a dry rosé and we missed our favourite De Krans Chardonnay which we usually have when we go there.Have known Leah for 20 years and ate her food when she ran Drie Valleyen Farm Stall and cooked sublime food in an inadequate kitchen with a child on the hip and a child in a pram.

Her desserts are just fabulous - Toblerone Ice Cream, hot sweet divine Apple Cake and more and more.
A true traditional taste of Italy.


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