Wednesday, July 22, 2015

Supper at Burrata, The Old Biscuit Mill, Woodstock

We don't often visit Woodstock these days, but decided to book at Burrata at the Old Biscuit Mill for supper with friends this week. One friend is a huge fan of mozzarella cheese, especially the really creamy burrata, and she had not yet experienced this version of the creamy and beautifully made cheese which they serve and from which they take their name.
Inside, the restaurant is warm and cosy from the fire in the Pizza oven
The Menu
They told us the Pizza oven runs at 450⁰C so the Pizzas cook in just a minute and a half
We took along a bottle from our cellar of Bosman's Wine Club selection Dry Red, made from Nero d'Avola to go with the Italian style food they serve. They allow only one bottle per group and the corkage is R65. We had it decanted and it did go extremely well  with the food. We also ordered a bottle of Beaumont Chenin Blanc, another great match. Nero d'Avola was propagated by Bosmans from Sicilian cuttings. It has Wine and Spirit Board approval, but this had not been published in the Government Gazette when the wine was made in 2013, so it had to be labelled non-vintage Dry Red
The Maitre d', Warren Dauncey, pouring our wine
Burrata is a cream filled mozzarella cheese. Here it is served with preserved figs, green olive oil and some crisp flat breads. It does also come with prosciutto (ham) crumbs if you eat meat
The first Pizzas we have had in a very long while. This was Lynne's choice - the De Mare: Prawns, squid, garlic and aioli with chilli.  Absolutely superb
Friend Ronnie ordered the simple Capperi: a tomato base with white anchovies and capers. Very intense, very southern Italy, he loved it
John had the Prosciutto e arugula. A tomato base topped with mozzarella, Parmigiano reggiano, prosciutto and fresh rocket
We rewarded ourselves with dessert.  Lynne had the Vanilla panna cotta with a hazel and chocolate dacquoise with the delicious mixed berry sorbet and roasted pear
Loraine had the white chocolate custard served with almond amaretti biscuits and a dark chocolate gelato, fresh strawberries and chocolate sand
And the boys had the decadent dark chocolate cremoso, with small caramel filled cannoli, pistachio cream and a pineapple sherbet. They were in their element
We finished a good meal with coffees and grappa, but not for the driver.  The bill came to R1110 including tip. It's a special occasion Pizza restaurant
© John & Lynne Ford, Adamastor & Bacchus 2015

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