Tel: (02) 9602 5294
Website: www.gemelle.com.au
This is a very unusual location for a restaurant of this meticularity and calibre - who would think Sydney's west would house such a hidden gem?
Tomato Bruschetta (pictured above) – perfectly seasoned balsamic vinegar in the tomato on a bed of pepper/herbs
Calamari pasta (special, pictured above) – has mince meat type texture, quite large for an entrée serve, very tasty but not overpowering seafood flavour. Pasta pieces cooked to al dente perfection.
Fillet di Manzi (above) – eye fillet steak with rocket, parmesan & balsamic jus: cooked medium, extremely thin steak – needs more sauce but texture & natural flavours otherwise very pleasant.
Chocolate gateau (above): firm chocolate mousse, coffee anglaise, raspberry coulis coffee with raspberry - really strange, but chocolate mousse extremely rich & dark.
Hot apple pie – closest thing to my dear friend’s own recipe – thinly sliced apple layered over a circular piece of puff pastry, baked to a crispy texture and topped with a scoop of vanilla icecream – bliss.
