Diciannove - Crowne Plaza London The City (City of London)

• Diciannove is a real hit and well worth a visit for anybody who is serious about fresh
• I recently visited with a guest from Toronto who enjoyed the experience wholeheartedly
• Then came ravioli filled with roasted Luganica sausage
• Another hit with the slight smokiness of Northern Italian sausage
• As we entered the lobby via some revolving doors I was none the wiser
• This is a hotel and that was the vibe I must have sensed (the force is strong with this one &ndash
• T realise that we were in the Crowne Plaza Hotel until I literally walked into the reception desk
• If you want to go full truffle then head to Diciannove in the Crowne Plaza Hotel in Blackfriars to munch through the special menu created by Alessandro Bay whilst it is still available
• Roughly 5g of the finest white truffles from Umbria are shaved on to each plate
• Starting with an interesting scrambled egg creation that is much more successful than it should be Pan Fried egg served with small chicory salad
• Corn bread crostino with truffle butter
• Follow this up with a classic that I could eat all day Ravioli filled with ricotta cheese and parmesan served with butter sage and white truffle for £
• Finish off with Pan fried cod fillet with sweet white onions and butter
• Probably advisable if you are on a budget as luxury comes at a price
• You can't go wrong with their Tiramisu
• The cosy Vaults of Voltaire hideaways which can be privately booked and are individually heated
• Each unique space has its own name I particularly like the look of The Aphorist which is only big enough for two people
• We tried a variety of cicchetti (Italian tapas) and home made pastas and enjoyed all our dishes as everything was absolutely delicious
• The service was really fabulous as well
• T changed much since our last visit other than the fact that Diciannove 19 are currently offering an exclusive white truffle menu created by Executive Chef Alessandro Bay
• To get things started we began our evening with the Il Supremo for 1 2 people (£
• Pan fried egg served with small chicory salad
• The eggs arrived (scrambled rather than pan fried) with a mouthwatering scent of truffle
• The eggs were delicious and were fluffy and cheesy
• The corn bread crostino was very crusty
• Creating a nice contrast with the softness of the eggs as it offered up a delicious charred and buttery flavour
• The chicory salad was a little bitter
• Pan fried scallops served with broccoli puree and toasted almonds (starter &ndash
• More could have been done with the accompaniments to enhance the flavour of this dish
• Tagliatelle al ragu with beef and pork ragout (starter &ndash
• Ravioli filled with ricotta cheese and parmesan was served with butter
• The ravioli pasta was cooked al dente
• The filling was slightly grainy in texture and it was difficult to detect the parmesan in the filling
• The butter and sage sauce topped with white truffles was wonderful and left you wanting more
• The gelato was wonderfully creamy and was a delicious way to end our night
• Some dishes were well executed but we also found errors in others
• The service was steady and assured
• Usually PR events are much the same
• Followed by an A4 sheet of paper with the offering and many links to ensure that you post SOMETHING to ensure the restaurant gains coverage
• Their collection of beverages is great and over all ambience lovely
• Ve received news that Italian restaurant Diciannove (formerly Refettorio) is launching Menus Of Italy
• The regional menus are designed by Head Chef Alessandro Bay who trained for ten years under Giorgio Locatelli before taking over in the restaurant when Locatelli moved on
• Fortuitously the reopened station is just across the road from Diciannove restaurant which sits on the ground floor of the Crowne Plaza hotel
• The restaurant has a wine bar with a Chichetti menu but I have been invited to review the food offer in the long
• M interested in Diciannove - Crowne Plaza London The City (City of London) because head chef Alessandro Bay trained under Giorgio Locatelli for ten years and in a previous incarnation the space was Locatelli&rsquo
• The restaurant has been operating for many years and was once even under the instruction of Locatelli
• The season to be jolly is once again looming and most restaurants are gearing up for Christmas and Festive menus all around us

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