AWARD-WINNING DUKE STREET RESTAURANT, IL FORNO, IS ONE OF THE HIS & HERS TEAMS’ FAVOURITE ITALIANS. IT OFFERS FOOD THAT NEVER DISAPPOINTS, IN A CHEERFUL, WARM AND RELAXING ATMOSPHERE.
An invitation to try the brand new Friday menu dedicated to fresh seafood, or Fish Fridays, as the restaurant has dubbed them, sounded compelling, and it didn’t disappoint.
We were recommended the Colchester rock oysters to start, served raw on a bed of rock salt. The collection of tastes was impressive; a fresh, lasting tang of the sea, beautifully balanced with a selection of delicious, intense flavours including wasabi and ginger. We were also given helpful wine recommendations, and our Greco di Tufo complemented them perfectly.
Mains feature a range of seasonal seafood items, hand picked by head chef Paolo Cillo, including seafood salads, indulgent Scottish lobster served with fresh pasta and Il Forno’s take on a fish pie. I chose the sea bream, baked in salt to keep it moist and full of flavour. It was skilfully filleted at our table, then served in big flakes that delicately fell apart, accompanied with rich seasonal vegetables; it was a winning flavour combination.
What makes Il Forno special is the time spent in selecting the best ingredients. This really did show in our dishes, and the Italian waiters were as thoughtful, passionate and efficient as ever. My dining companion has recently moved to Liverpool from Italy and was utterly impressed by the seafood, so much so that she insisted we returned the following week to try more of the wonderful sounding dishes.
Words: Jennie Blake
Tel. 0151 668 0006
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