Assaggio Ristorante

This place is all class! Large, varied menu is excellent from entree to sweets.

Waiters wearing white gloves, half lemon wrapped in muslim (to protect eyes from squirting juice), brushing crumbs away after each course are touches of class.

Expensive, but the food is a gourmet delight.

Excellent food and service. Possibly the best service we have had in adelaide. It was our first visit and such a pleasant surprise. Everything we ordered was brilliant, from the lobster soup to the raspberry panacotta. We definitely will make this one of our regulars.

The food was really lovely, but not the place to go for a romantic dinner. It was really quite loud inside and you almost had to yell at the person across the table from you.
We were disappointed with their BYO. They have a one bottle limit per table, which we were not told about. We brought 2 very expensive bottles of wine and were told we could only open one, even when we offered to pay double the corkage on the second bottle.

A nice but expensive restaurant with a good menu, with some particually impressive items...lobster soup, stuffed zucchini flowers, and pasta. The wine list was very long to the point of being too extensive, and the service was good with the exception of a waiter that forgot to bring a glass of wine and when asked about it spent far to long explaining why he had forgotten! we just wanted to get on with the food!! The ambience was not the best, a bit loud, but there was nice touches such as lemons in muslim, to stop from squirting. I will be back to try the chocolate dessert platter, but was fairly unimpressed with the other dessert options, although they would perhaps appeal to the more adveturous (eg white truffle gelato-thats the mushroom not the chocolate!!)

I was lucky enough to be taken to Assaggio for a pre-valentines day evening. I could not have been happier with how the night panned out. The service and food were both flawless, with my only qualm being that I couldn't try more of the menu, it all sounded delicious.

I began my meal with zucchini flowers,followed by pork rib eye. The flowers' filling was cheesy without overpowering the sweetness of the zucchini and my pork was cooked to perfection; just blush and moist.

Though a 'corny' spectacle, we finished with the 'Sweet Lovers of Chocolate tasting plate'. It was the perfect ending to a perfect meal; I can't wait to return.