Oggi is difficult to classify, but in some ways its broad approach makes it all the more satisfying.
Old-school yet modern, fancy yet informal, fine-dining yet flexible; Oggi is difficult to classify, but in some ways its broad approach makes it all the more satisfying.
It’s the kind of place you’d happily take your parents for a special night out. The service, while not formal, has an old-school courteousness to it. Napkins are laid over laps, a specials board is brought to the table, large, hardcover menus are deployed, and all this in a smart and delightfully unfashionable setting.
Lamb and pork loins come as a double act, wrapped in bacon, while duck is smoked with tea leaves and accented with Sichuanese flavours. It’s all superbly cooked by the hugely experienced and classically trained Kempf.
Floorstaff are happy to forego the entrée-main-dessert confines so groups can share plates or couples can order a few plates to taste dishes their way. Presentation is contemporary, and again, touched with hints of old-school technique and plating.
Lamb and pork loins come as a double act, wrapped in bacon, while duck is smoked with tea leaves and accented with Sichuanese flavours. It’s all superbly cooked by the hugely experienced and classically trained Kempf.
Fillet of beef is paired cutely with gnocchi fritti for crunch and sauced with a vodka-herb butter. Meal sizes are generous and prices approachable, encouraging revisits to the extensive wine list; owner Michael Tamburri has one of the finest retail cellars in Western Australia – it’s just next door and yours for the plundering.
After dinner try “chocolate and more”, a dessert worth squeezing in. It’s an ensemble of caramelised white chocolate rocks, toffee macadamia and mousse-filled chocolate tubes surrounding a decadent brownie. A classic sweet finish for a classic kind of venue.
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