Delucca manages to strike a fine balance between music and tasty Italian food. Director, Firas Sowiedan is a foodie first, restaurateur second. It is his love of food and music that has made this place a unique spot in the ever-popular Changkat area.

This is the sort of spot to enjoy a hearty Italian dinner and on Friday and Saturday nights there are all sorts of Jazz acts that take the stage for the guest’s entertainment. The quirky arty décor coupled with the cement floors and music theme makes this a swanky cool place to hang out.

The menus are printed on old records and a presented in record sleeves, and the tablemat is a retro photo of a turntable. This is done tastefully without looking like a cheesy theme restaurant and the whole ambience has a whole New York jazz lounge feel to it.

The pastas here are made fresh every other day and I was excited to try them out. To start off with we sampled the deep fried prawn balls. These golden fried morsels are packed with flavour with tiny bits of zucchini and carrot strewn throughout. This can also be ordered as a soufflé if you don’t want a fried starter.

"Golden fried morsels packed with flavour"

For the pasta dishes we sampled the Tagliatelle di Mare, Crespelle Vegetariane, and the Ravioli allo Zafferano e Noci. The Tagliatelle is cooked beautifully, slippery and delicious with the tomato-based sauce. I especially enjoyed the morsels of seafood and the plump juicy mussels. It is obvious that the pasta is fresh and homemade with a rustic look and feel. The Crespelle features thin crepes baked with Mediterranean vegetables and topped with béchamel and tomato sauce. The creaminess is delicious paired with the juicy veggies. My ultimate favourite is the ravioli stuffed with ricotta and spinach served with a creamy saffron walnut sauce. This is full of flavour and the spinach and ricotta blends well with the rich sauce.

To get a good idea of the meat dishes we ordered the tenderloin with a hot pepper sauce. They have 10 sauce choices for the meat with yummy concoctions such as onion honey balsamic, Gorgonzola, salsa verde and more. The tenderloin is charred on the outside yet bloody red on the inside just as I like it. It is juicy and tasty and the heat from the pepper gives it a lovely kick.

We ended out meal on a sweet note with Firas’ favourite dessert, the upside-down peach cake. It is extremely moist and the sweetness goes well with the accompanying cream. Do order a coffee with your dessert and kick back and enjoy yourself. This is a delicious end to a wonderful meal indeed!


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Foodster's Verdict

Delucca

                   

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