Ferdinand’s, Sabah Tourism’s Best Western Restaurant in 2007, is the place to live it up with some fine Italian food and wine.
No welcome was warmer than the basket of country breads that appeared once we were comfortably ensconced in the charming outlet’s warmly-lit ambience. The oven-fresh offerings tasted even better thanks to the three scrumptious dips of Extra Virgin Olive Oil, Balsamic Vinegar and Grated Parmesan, Brinjal Tapenade (puréed brinjal with olives, capers and olive oil) and Tomato Salsa.
The menu lists a selection of classic Italian delights with the occasional modern accents thrown in.
We found comfort in timeless appetisers such as Smoked Beef Carpaccio with Baby Spinach, Lemon and Garlic Mousseline, and Tomato and Mozzarella Cheese with Pine Nuts but also relished the chef’s newer creation of Smoked Prawn with Salsa. What really captured our imagination was the simple Cream of Wild Mushroom in a Rye Bread Bowl.
Continue reading (incl. pics) at: Ferdinand's Restaurant - An Italian affair
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