@rosmarino.brisbane sits in a beautiful brick-exposed building with large street facing windows. The glow from the streetlights giving the space a warm, moody ambiance that fits dinner perfectly.
We started with the etna bread topped with truffle mortadella. Exactly how Anthony Bourdain would want life to be. The beef carpaccio was spot on, with truffle mayo and a clever pickled mushroom addition that made it feel richer without being heavy.
Like always, bread is on offer. I hesitated ordering this for all the carbs to come, but here is some important advice. Don’t skip the bread. It’s soft, fluffy and perfect for sauce-scooping. Essential behaviour.
The ravioli with sharp cheese had a pierogi vibe in the best way possible. Easily one of the standout dishes. As a side we ordered the charcoal cos which was crisp and punchy, though I wouldn’t have minded a touch more salt.
The lasagna filled with wagyu ragu, homemade sheets, béchamel and basil oil had beautiful elements, but the sheets felt a bit too thin for me, which took away some of that mouthfeel I was chasing. Still a very solid dish.
The service throughout the night was on point. Friendly, warm and always ready to serve. Felt right at home. Rosmarino does a lot right, and in a space that’s just as easy on the eyes as the food.