Freshness abounds at Padella Italian Bistro, even beyond the local island ingredients that permeate each plate of handmade pasta. The restaurant itself just underwent a makeover, transforming from the special-occasion Paprika Bistro to a more casual yet still undoubtedly elegant restaurant that’s poised to make any night of the week feel like a celebration. Today’s Reserve selection invites you to enjoy the fresh flavours and flair of Padella Italian Bistro:
- $50 for a four-course dinner for two
- $100 for a four-course dinner for four
- $150 for a four-course dinner for six<p>
Each dinner includes:
- One antipasti per couple
- One soup or salad per guest
- One entree per guest
- One dessert per couple<p>
Chef John-Paul Turions’s dinner menu opens with five antipasti options, including arancini, which offsets the creamy texture of crumbed risotto with bitter greens and a robust sauce romesco. Alternatively, the cooks can arrange salumi, or a charcuterie-style plate of cured meats from local company The Whole Beast paired with a selection of marinated olives, cheeses, and breads. After finishing the antipasti course, guests taste fresh-picked produce in the soup of the day or in a salad with ingredients such as marinated calamari nestled atop roasted tomatoes, potatoes, and bitter greens.
Half of the entree selections are devoted to handmade pasta, including both Chef John-Paul’s and owner Geoff Parker’s favourite dishes. Chicken-liver ragu and reggiano combine into a velvety glaze over broad pappardelle noodles—the chef’s pick—and chili, garlic, and olive oil add piquancy to spaghetti with local clams—the owner’s choice. Beyond the pasta, diners may shear off bites of housemade spiced chicken or apple-and-sage pork sausage plated with white beans and mostardo. Further dishes include the buttery pork belly, served with squash and lentils that contrast with the crunch of arugula, capers, and radish.
Evenings near conclusion with the arrival of dessert, which changes each evening based on the availability of ingredients and Chef John-Paul’s creative impulses.
Understanding that atmosphere is just as important to the dining experience as food, Parker keeps Padella cozy with just 60 seats. The dining space is divided into three areas, supplying nooks and crannies that lend each table and booth an air of privacy. Red accents radiate warmth against the cream-coloured walls, much like what’s observed when a sundae is topped with lava.