Author: jade

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An Evening of Italian Elegance at Bella Venezia

Tucked along the lively esplanade of Mooloolaba, Bella Venezia offers a dining experience that feels both intimate and elevated from the moment you arrive. We were seated in a plush VIP booth, surrounded by warm ambient lighting that contrasted beautifully with the moody, rain-soaked evening outside. While the ocean views were softened by the weather, the scent of the sea lingered in the air, enhancing the restaurant’s cosy, inviting atmosphere.

We began the evening with our drink selections before being presented with a thoughtful complimentary offering – freshly baked in-house sourdough, served warm with Pendleton Olive Estate olive oil and butter. My companion chose from their extensive wine list and opted for a glass of Howard Park Chardonnay, whilst I chose the Lychee Bomb from the cocktail menu. This simple yet elevated introduction set the tone for the journey ahead.

Opting for the Chef’s 7 Step Tasting Menu, the experience unfolded with a mini short crust tart featuring Noosa Reds tomatoes, balsamic, capsicum, and basil, delivering a vibrant interplay of sweetness, acidity, and herbaceous freshness. The Mooloolaba yellowfin tuna tartare followed, its delicate texture elevated by roasted chilli oil, citrus notes of orange, and the subtle aniseed lift of pickled fennel.

Guided by sommelier Renato, whose expertise added a personalised dimension to the evening, a perfectly chosen Lunae Bosoni Etichetta ‘Grigia’ Vermentino complemented the next courses.

A defining highlight of the evening was the lemon and saffron Carnaroli risotto – luxuriously creamy, yet perfectly balanced by the freshness and gentle crunch of the snap pea salad. I am still dreaming of this dish and can only hope I will return to Australia one day, if only to eat this risotto again.

The Darling Downs eye fillet showcased exceptional tenderness, complemented by earthy mushroom and nuanced pickled onion elements that added depth without overpowering the dish.

A refreshing blood orange sorbet with Campari and olive oil espuma cleansed the palate with a delicate balance of sweetness and bitterness before dessert was served.

The vanilla bean panna cotta delivered a silky, indulgent finish. Accents of raspberry, pistachio, and pomegranate introduced brightness and texture. Although we were too full to enjoy the petit fours at the table, we enjoyed them the following day. The selection of passion fruit jelly, chocolate-coated strawberry, and lemon tart with Italian meringue provided a delightful continuation of the experience.

Behind the scenes, the restaurant is driven by the passion of owners Todd Young and Kristine Young, a dynamic duo who have shaped Bella Venezia into the institution it is today. Their commitment to excellence extends beyond this venue, with the recent opening of Fish House Steak & Grill further cementing their influence on the local dining scene.

With impeccable service from both Renato and waitress Nicky, an extensive wine offering, and an intimate VIP booth setting enhanced by ambient lighting, Bella Venezia delivers a truly memorable dining experience, where each dish is thoughtfully composed and every flavour tells a story.

Reviewed by World Luxury Awards Representative, Jade van Niekerk

To book your dining experience at Bella Venezia, visit https://www.bellavenezia.com.au/reservations/

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Dining After Dark: Dusk’s Immersive Gastronomy in Stellenbosch

Tucked into Plein Street in the heart of Stellenbosch, Dusk offers a captivating dining experience in an ambient, low-lit setting. Designed to immerse diners in a space of mystery and refinement, the sleek, modern décor and dramatic lighting create an atmosphere that feels both intimate and exploratory. From the moment you step inside, you know you’re in for something entirely different.

We were warmly greeted by wait staff Siya and Jason, and welcomed with a glass of Graham Beck Brut, poured by their award-winning sommelier, George Young. This initial gesture set the tone for a night full of thoughtful detail and elevated hospitality.

Our evening began with “Your Choice,” a playful and mysterious palate starter that involved selecting between two “Dusk Pills”, the one red and the other orange. The orange pill featured peach and plum flavours, while the red had strawberry notes. Though we weren’t told the flavours in advance, this early choice determined the flavour profile of a dessert course we would encounter later in the evening.

Next came “Breaking Bread,” a pillowy-soft Japanese milk bread glazed with honey garlic and served with richly smoked Diablo butter, named after the restaurant’s charcoal-fired oven. Comforting and indulgent, it offered a warm and memorable beginning.

Following this was the “Little Corn Bite,” a crisp, golden morsel with a punchy chilli centre, topped with a piped swirl of smoked sweetcorn Catalan and a touch of caviar. The contrast between the crunchy base, the velvety sweetness of the corn, and the salty pop of the caviar made this bite both playful and luxurious. It was paired with a duck liver dome, decadently glazed in orange and thyme marmalade. The combination was rich, silky, and beautifully balanced in both flavour and texture.

Between courses, we were presented with warm lemongrass-scented hand towels, a refreshing reset for the senses.

We then moved into the more structured elements of the tasting menu. “Freshness” brought together Scottish salmon gravlax with horseradish panna cotta, curry extraction jelly, a vibrant carrot and tamarind broth, and smoked konbu oil. The layers of flavour were clean, savoury, and bright, showcasing the kitchen’s modernist flair.

Next came “Modesty”, featuring glazed sweetbreads paired with amadumbe gnocchi, Diablo crème, trail mix, and oyster mushrooms, finished with delicate drops of truffle-infused oil. The dish delivered a deeply savoury profile, where the smokiness of the Diablo crème met the earthiness of the mushrooms and the gentle sweetness of the amadumbe. The gnocchi’s texture was outstanding, pillowy yet structured, and the interplay of creamy, crispy, and umami elements made this the standout dish of the evening and was my personal favourite.

“Culture” featured coal-fired line fish, spiced dhania relish, cashew nut curry, apricot emulsion, coconut oil, crispy curry leaves, and slangetjies. The result was an exciting mix of texture and bold South African and Indian-inspired flavours, all anchored by the smokiness of the fish.

One of the most playful and unexpected moments of the evening came with “Wash Your Mouth Out With Soap”, a palate cleanser crafted to resemble a bar of soap, humorously etched with the word “f*ck.” A cheeky nod to the old parental warning, this dish featured a grapefruit and rose sorbet, resting on lemon snow with ginger and honey foam to mimic soap suds. It was finished with a pipette of limoncello, aged in-house since 2015. The result was as witty as it was refreshing, offering a moment of levity that still delighted the palate.

The main course, “Weekly Cut,” featured a pepper-spiced venison loin accompanied by charred and braised stuffed cabbage, creamy polenta, a rich venison and port jus, and a touch of fermented honey mustard. The meat was cooked to perfection, offering remarkable tenderness; it sliced effortlessly and melted on the palate with deep, concentrated flavour. The supporting elements brought warmth, earthiness, and contrast, grounding the dish in bold, comforting notes while still feeling refined.

Then came “Breakfast for Dinner,” a dessert tied to our earlier Dusk Pill selection. I received the plum and peach variation, which appeared to be a panna cotta layered with granola, a banana bread round, and a vibrant lemon sorbet. My dining partner was served the strawberry version. To accompany this, George poured a glass of Graham Beck Nectar Bliss, which perfectly complemented the fruity and refreshing dessert.

“Nostalgia” concluded the main dessert segment with banana ice cream, a dark chocolate semifreddo, peanut ganache, and rum and raisin drops. A cardamom saffron cake brought warmth and perfume to the plate, tying together comfort and elegance in one expressive dish.

Finally, the experience ended with petit fours — delicate whisky-filled chocolates and crisp puff pastry bites.

Dusk is a refined and immersive dining experience that reimagines the traditional tasting menu. Each course is carefully composed to surprise and engage, with bold technique and thoughtful storytelling woven throughout. From the opening sip to the final bite, the evening unfolds with precision, guided by a polished team. Set in the heart of Stellenbosch, Dusk offers a memorable evening for those looking to explore a more modern, conceptual approach to fine dining.

Reviewed by World Luxury Awards Representative, Jade van Niekerk

To book your dining experience at Dusk, visit duskrestaurant.co.za.

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Scala Pasta/Bar: Where Elegant Ambience Meets Italian Artistry

Nestled in a stylish corner of the city of Cape Town, Scala Pasta/Bar invites guests into a warm and intimate atmosphere where soft mood lighting and tasteful décor create the perfect backdrop for a romantic evening or a refined night out. The space balances sophistication with comfort, setting the tone for an experience that delights both the eyes and the palate.

Upon arrival, we were warmly welcomed by the General Manager and the Executive Chef, both of whom added a personal touch to the evening with their passion and enthusiasm. The attentive staff ensured our every need was met, adding a gracious and polished touch to the experience.

Our evening began with a delicate amuse-bouche – a crispy mac & cheese ball served with a luxurious truffle sauce. This comforting yet indulgent starter was a perfect prelude to the meal ahead, teasing the palate with its rich flavours.

Given the choice between the Summer Set menu and the à la carte, we selected the latter to fully explore some of Scala’s signature dishes. To start, the Summer Burrata Salad arrived, a harmonious medley of creamy burrata, grilled peaches, salty prosciutto, balsamic onions, crunchy croutons, and peppery wild rocket. The sweet, salty, tangy, and fresh elements danced beautifully together, each bite a carefully balanced composition.

For mains, we indulged in two standout pastas. The first was the Signature Carbonara, crafted under the guidance of Luciano Monosilio, the acclaimed King of Carbonara in Italy, who consults for Scala. His rendition honoured Roman tradition with a rich, glossy sauce that clung perfectly to the pasta, complemented by crisp guanciale.

The second was the Fettuccine Marina, featuring tender prawns, mussels, and a bright crudo relish. This dish offered a refreshing contrast, with the seafood’s natural sweetness and briny notes perfectly balanced by the zing of citrus in the relish.

As with all the pasta at Scala, both dishes were made entirely in-house and cooked to a perfect al dente.

Dessert was a celebration of textures and flavours, beginning with the Millefoglie. Sandwiched between layers of crisp pastry were silky vanilla and dark chocolate custards, crowned with candied almonds for a satisfying crunch. Our final treat was the visually stunning Scala Egg, a vanilla bean mousse encased in a glossy white chocolate glaze, paired with a vibrant caramel and passionfruit coulis that cut through the sweetness with tropical brightness.

Throughout the evening, we enjoyed expertly crafted cocktails, thoughtfully suggested by the attentive wait staff who happily tailored each drink to our preferences, enhancing the overall experience.

Scala Pasta/Bar is much more than a dining venue; it is a refined culinary journey where atmosphere, service, and expertly executed Italian cuisine come together in perfect harmony. 

We left feeling truly inspired and eager to return.

Reviewed by World Luxury Awards Representative, Jade van Niekerk

To book your dining experience at Scala Pasta/Bar, visit dineplan: dineplan.com/restaurants/scala-pasta-bar