There’s a new kid on the block. Normally, I wouldn’t go to a place that calls themselves a “pastaria” (is it because Nicli next door is a pizzeria?), but it’s fitting. They do serve pasta (shock!), and it’s fresh to boot.
In between the front doors is a futuristic looking sprout incubator/fridge of some sort. It looked really quite nice and had a rather sterile minimalistic design to it. As we sat staring out the window, I kept turning around to stare hypnotically at it.
A hot summer day is not exactly my idea of a perfect time to carb up, but after a sweaty match of tennis, anything goes. A frosty bottle of water is welcome. With the meal comes a slightly warm yeasty bun, wading in a shallow pool of melted butter, with a crunchy exterior which pulls apart revealing silky strands. Yummy.
I ordered a spaghetti with spot prawns, cherry tomatoes and garlic scape pesto. The initial perception of the pasta was not favorable; it looked rather rubbery. In fact, it was just the floppy appearance of nicely cooked fresh pasta, with a good bounce off the molars.
This was also my first time having spot prawns (I know, right), and they were buttery and creamy, and an incredibly delicious addition to the dish. The dish was also perfectly portioned for me - I cleaned off the plate and felt perfectly satiated. Well executed all around. Bravo!