galileo buona cucina – shenton park
Even though our 9pm booking was a little on the late side for dinner, we were looking forward to a climactic supper of wonderful italian food at Galileo. We had been staving off our appetites at Pata Negra and finally our table at Galileo was awaiting. Located in a quiet street in Shenton Park, just a stone’s throw from Star Anise, the full house restaurant looked promising.
I’m going to keep this post short and sweet because only one feature stood out through the horrible affliction of both the cold and the hayfever – the very, very long wait for our meals. We ordered almost immediately after sitting down and we waited 1 hour and 15 minutes for our food!! We ordered at 9pm, to receive our food at 10:15pm. Omg.
The bread and olive oil tided us over for about ten minutes, but as the clock approached 10pm, it became obvious Galileo does not take its second sitting seriously. It felt denigrating to wait more than an hour for our dishes , only to gobble it up in merely ten minutes. It’s even worse when the table next to us enjoyed preferential treatment over their desserts when we were so waiting for the first signs of our dinner!
Anyway, the food. Okay, granted, the food is good! It is very easy to see why Galileo’s was so busy. The food is not run-of-the-mill italian but actual authentic cuisine – the kind italian grandmas would cook and proudly serve. You could almost imagine sitting on a terrace in Tuscany eating your dinner, overlooking the countryside.
I ordered one of the daily specials, which was fettucine with duck livers and truffle paste. The fettucine is made on the premises and true to the waitress’ word, it was velvety and smooth. The duck livers were just cooked (a little pink in the center) and the smell of truffle was unmistakable. Salty, gritty fresh parmesan gave the finishing touch, pushing it to near perfect flavour. The dish was luxurious and delicious to eat, slipping on to my fork too willingly.
The bf ordered the sardinian dumplings with salmon and dried cod roe shavings (bottarga). This was a really interesting dish as I had never seen anything like it before, let alone the bottarga. The saffron laced dumplings were like gnocchi, shaped like ridged torpedos. The thin sauce was flavoursome, the salmon flakey, tender and moist. The bottarga shavings are an acquired taste – very pungent, rubbery and crumbly – a salty concentration of roe. We ordered salads with our meals which were barely touched. The entree sized pastas were larger than anticipated. Not sure if this is always the case or perhaps we got up-sized portions due to our extraordinary wait.
Would love to come back to Galileo’s one day. If we do, it would be for the first dinner sitting. But I’d be hesitant because of the wait – you know – once bitten, twice shy.
– 8.5 truffles out of 20 –
(On food alone it would score higher but that wait really killed our dinner!)
Up’s: Really authentic, good food – but I wait over an hour for it? No. Good service from the waiters, extremely prompt, polite and knowledgable.
Down’s: THE WAIT!!
Galileo Buona Cucina, 199 – 203 Onslow Road, Shenton Park WA 6008
T: (08) 9382 3343
Tuesday – Friday 12 – 10pm
Saturday 6 – 10pm
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