Telefon: +61280997089
Adres: 118 Harrington StAUNSW 2000, The Acreage, United States
Şehir: The Acreage
Yemekler: 35
Yorumlar: 23
"Rosetta calls itself a Trattoria. First of all, every trattoria in Italy has a tablecloth not wooden or plastic tables. Rosetta charges fine dining prices for an establishment where most men turn up in shorts for dinner and where the cooking has very little resemblance to Italian cooking. A Restaurant which would not last a week in Italy. My husband ordered Fettuccini alla Bolognese. The sugo bore no resemblance to a true Bolognese sauce neither in texture , colour nor cooking. In fact, the much too wide fettuccini were floating in a pale reddish liquid sauce with no trace of extra virgin olive, long slow cooking or parmigiano reggiano. I, on the other hand, had the tagliolini with crab and...
Adres
User
Alix your Manager is a Huge part of my repeat Visits!! The FOOD is Sublime, DELICIOUS!! The Decor is the MOST BEAUTIFUL of all dining rooms in Australia!
Menü - 35 seçenek
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Yorumlar
User
A friend recommended Rosetta and we weren’t disappointed! We were a bit worried by the reviews that said the service was poor, but our server was very friendly and attentive. The food was also delicious! Recommend
User
I did not like the arrival experience or the up sell by the staff. The restaurant did not recognize my OpenTable reservation and offered poor seating as though we hadn't reserved. In the end, the food was delicious
Benjamin
Rosetta calls itself a Trattoria. First of all, every trattoria in Italy has a tablecloth not wooden or plastic tables. Rosetta charges fine dining prices for an establishment where most men turn up in shorts for dinner and where the cooking has very little resemblance to Italian cooking. A Restaurant which would not last a week in Italy. My husband ordered Fettuccini alla Bolognese. The sugo bore no resemblance to a true Bolognese sauce neither in texture , colour nor cooking. In fact, the much too wide fettuccini were floating in a pale reddish liquid sauce with no trace of extra virgin olive, long slow cooking or parmigiano reggiano. I, on the other hand, had the tagliolini with crab and...
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