Today for lunch, my second day back in the office after two weeks of paternity leave I was really craving pizza for lunch. When looking up new places to try, the photo of the carbonara pasta at Chapelli’s Spaghetti Bar & Restaurant looked really appealing on Uber Eats. Here’s a photo of the dish from the Uber Eats menu below.
While $31 for a pasta dish seemed pretty steep, it has been a while since I’ve had proper carbonara from a restaurant. That’s the Uber Eats price for it anyway, perhaps it is cheaper if you go there yourself. Chapel Street is pretty close to my office, so I figured it would get here quickly, and it did.
Carbonara Pasta at Chapelli’s Review by Keith
Here is a nice close-up of the Fettucine Carbonara pasta I ordered. It arrived in a large plastic container, the typical large size, which is a good amount of food. I probably shouldn’t have tried to eat the whole thing, as I’m now incredibly full.
In terms of taste, I definitely felt like I was eating a good quality meal. The pasta was cooked perfectly and I’m sure it was a high-end pasta used, not a $2 bag from Coles or Woolworths. Their description of “a touch of garlic” was accurate, it was very subtle, and whilst I’m a massive fan of garlic, I think this would be the amount that most people would be happy with.
When ordering it, the description of “finished with egg” had me a little worried that there would be big chunks of egg on top of it, but luckily, that was not the case. I can’t stand eggs, but I do love carbonara and find that it is always better when egg is used.
The bacon was also good quality and the quantity seemed appropriate. Overall I was very satisfied with this meal.
Margherita Pizza Review by Jack Gallagher-Bohn
In my fervent pursuit of an option that would align with my financial limitations, I embarked upon an arduous perusal of the menu. However, my relentless search yielded only a solitary alternative that exhibited logical coherence to my discerning mind—the Margherita pizza. Priced at a rather exorbitant $27, this particular pizza promptly elevated my expectations, engendering a presumption of superior quality from the outset. Following an interminable duration that seemed to transpire within the fleeting span of a mere half hour, my manager, Keith, materialised beside me, bearing the much-awaited gastronomic creation. Promptly seizing the opportunity, I promptly captured visual evidence of both repasts, intending to incorporate them into this textual exposition, and without further ado, commenced the indulgence of my epicurean desires.
Now, it behoves me to preface my subsequent assertions with an important caveat: I possess an affinity for the presence of tomato upon the canvas of pizza, and I derive immense pleasure from savouring its distinctive essence. Regrettably, this particular pizza appeared to lack an optimal quantum of tomato sauce foundation, thereby failing to meet the exacting standards that the culinary industry upholds in this regard. Notwithstanding this substantial shortcoming, I must confess that the overall gustatory experience was nothing short of extraordinary. The mozzarella, in particular, defies conventional description, evoking an ethereal sojourn through the celestial realms, with its irresistibly luscious and enticing character, truly constituting a divine encounter for the palate. Furthermore, the crust itself exuded a delightful melange of flavours, harmoniously blending with the mild yet delectable mozzarella, bestowing upon me an unexpected sense of satisfaction. The sheer abundance of mozzarella cheese elicited an appreciative astonishment, as numerous establishments within the gastronomic landscape exhibit a lamentable parsimony when it comes to the provision of this exquisite ingredient.
Conclusively, my culinary expedition at Chapelli’s proved to be a superlative experience for my gustatory senses, meriting a commendable rating of 7 out of 10.
