We were invited along to the launch of La Scala on Jersey last week. This new Italian restaurant and cocktail bar perched above the Light Brigade Hotel is the talk of the town and we were keen to see what all the fuss was about.

Headed by Darren Simpson (Aqua Luna, La Sala and Barrenjoey House), La Scala’s menu showcases the best of organic seasonal produce with an Italian twist. We sampled 10 or so canapes adapted from La Scala’s menu and each was a tasty morsel packed with bold flavours that were strangely familiar and new at the same time.

One dish I couldn’t get enough of was the deep fried dates, which were stuffed with almonds. The gooey caramelised centre, coupled with the crisp outer shell had me going back for seconds and thirds.

Deep fried dates, pancetta, celery seeds & almonds

Sydney rock oysters, shallot vinegar & lemon

Pasta Frolla – silverbeet, olives, thyme, crème fraiche

Goujons of flathead, tartare sauce & lemon

Goujons of flathead, tartare sauce & lemon

Prosciutto San Daniele - fresh rockmelon

Deep-fried Yamba prawns, celery seeds & lemon

Deep-fried saffron, mozzarella & basil balls / Crostini with smoked salmon crème fraiche, beetroot relish & dill

Seared sirloin of beef rolls, wild rocket, Parmesan & aged balsamic vinegar

Regrettably, I didn’t get to try Rose Gray’s legendary Chocolate Nemesis cake, a dish from Simpson’s days as Head Chef at the River Café in London. This flourless chocolate cake is as rich as it is decadent, and by the looks of the recipe, it’s one I have to come back for!

La Scala on Jersey
Corner Jersey Road & Melrose Lane
Woollahra NSW 2025
# 02 9357 0815
www.lascalaonjersey.com.au

Open Tuesday – Saturday 5.30pm till late