Comments on: Pendolino, Sydney CBD

By: karolina

karolina — Sat, 25 Dec 2010 03:21:52 +0000

Nice photos, the Panna Cotta looks delicious.

By: The resurgence of Italian cuisine | tasted by two

The resurgence of Italian cuisine | tasted by two — Tue, 14 Dec 2010 10:18:15 +0000

[...] Pendolino, Sydney CBD [...]

By: Lotus, Potts Point | tasted by two

Lotus, Potts Point | tasted by two — Tue, 14 Dec 2010 10:15:51 +0000

[...] The highlight of the entree round was my crab consommé. There were so many great flavours happening on in this dish – pops of sweet corn, fresh coriander, pockets of crab meat – all of which were tied together nicely with the consommé broth (which tastes remarkably familiar to pho). I haven’t been this excited about a dish since the squid ink ravioli at Pendolino! [...]

By: lindsey clare

lindsey clare — Tue, 02 Feb 2010 11:01:13 +0000

i’m seriously considering Pendolino for an early Valentine’s dinner with the mister. what do you think – good idea?

By: Fig and Cherry

Fig and Cherry — Fri, 22 Jan 2010 11:25:02 +0000

Pendolino’s is the best Italian restaurant in Sydney – hands down! Have you tried their parpadelle with ragu and roasted bone marrow? It’s the most heavenly dish!

By: Ms. Taste

Ms. Taste — Fri, 22 Jan 2010 00:27:21 +0000

I went back to Pendolino for dessert last week. Anyone who’s thinking of going should definitely order the semifreddo!

By: Den

Den — Wed, 20 Jan 2010 03:34:33 +0000

Should try buzo if you liked pendolino, much better and cheaper as well.

By: Steph

Steph — Thu, 14 Jan 2010 22:27:46 +0000

I loved Pendolino when I visited it but unfortunately I didn’t get to try their desserts. The passionfruit trio looks delightful! Looks like a great way to celebrate your birthday

By: john@heneedsfood

john@heneedsfood — Thu, 14 Jan 2010 11:20:49 +0000

I’ve often wondered what the food was like here. It looks quite good, especially the squid ink ravioli

By: mademoiselle délicieuse

mademoiselle délicieuse — Thu, 14 Jan 2010 09:57:16 +0000

I’m so taken by the sound of the pasta. Can just imagine the contrast of colours of the filling with the squid ink ravioli ‘skins’ and that beautiful coral sauce!