The Waterfall

Review

The burrata starter may be de rigueur in Italian restaurants, but the version here is served with crunchy savoury-sweet marinated tomato cubes,
giving this beloved cheese a refreshing twist. The linguini allo scoglio (a southern Italian seafood and tomato pasta) and the house-made spaghetti alla chitarra with lobster meat and crustacean essence are satisfying, homey and appetising. While the mains aren’t quite as impressive as the appetisers, they hold their own. The Hunter Valley grain-fed tenderloin with parmesan and rocket leaves dressed with balsamic reduction sounds innocuous, but is tastefully prepared; the meat is perfectly seasoned and avoids the bane of being too chewy. At Shangri-La, you expect great service—and that’s what you get. The amiable new chef hails from Puglia and at the point of writing was in the process of adding a Pugliese touch to the menu, so perhaps there’ll be even greater things to look forward to.

TATLER TIP
If you’re a pasta fan, keep an eye out for the house-made options, as the restaurant makes some of its fresh pasta in-house.