![]() GF SM 15 | GF MD 21.50 WHITE CHEDDAR SAUCE, MACARONI, CHEDDAR & MOZZARELLA MAC & CHEESE $ PER 14 | MED 20.50 | FAM 24.GF SM 15 | GF MD 21.50 PARM-PEPPERCORN SAUCE, ROAST BEEF, MOZZARELLA & AMERICAN CHEESE THE BALDERSTON $ PER 14 | MED 20.50 | FAM 24.GF SM 13 | GF MD 19 MARINARA SAUCE, CRISPY CHICKEN, RICOTTA & MOZZARELLA CHICKEN PARM $ PER 12 | MED 18 | FAM 21.GF SM 17 | GF MD 24 EVERYTHING BUT ANCHOVIES! PIZZA SAUCE, SAUSAGE, MUSHROOMS,PEPPERS, PEPPERONI, & MOZZARELLA OLD SCHOOL EBA $ PER 16 | MED 23 | FAM 27.GF SM 17 | GF MD 24 RED OR WHITE GARLIC BASE, SPINACH, TOMATOES, MUSHROOMS, BROCCOLI & MOZZARELLA GF SM 15 | GF MD 21.50 WHITE GARLIC BASE, PROSCIUTTO, MOZZARELLA, PARMESAN, ARUGULA & BALSAMIC DRIZZLE ARUGULA PROSCUITTO $ PER 14 | MED 20.50 | FAM 24.GF SM 15 | GF MD 21.50 RANCH SAUCE, DICED CHICKEN, BACON & MOZZARELLA ![]() CHICKEN BACON RANCH $ PER 14 | MED 20.50 | FAM 24.GF SM 13 | GF MD 19 BBQ SAUCE & MOZZARELLA, CHICKEN OR PULLED PORK GF SM 15 | GF MD 21.50 BASIL PESTO SAUCE, CHICKEN, TOMATOES & MOZZARELLA CHICKEN BASIL PESTO $ PER 14 | MED 20.50 | FAM 24.GF SM 15 | GF MD 21.50 WHITE GARLIC BASE, BROCCOLI, TOMATO, RICOTTA & MOZZARELLA GF SM 13 | GF MD 19 BUFFALO & BLUE CHEESE CRUMBLE SAUCE, SEASONED CHICKEN & MOZZARELLA BUFFALO CHICKEN $ PER 12 | MED 18 | FAM 21.“It should be guanciale!” hollers its hipster wing), and the sauce has a pleasant, cheesy, richness, but that’s the height of it. The pasta is cooked well, the bacon is fine (“Where’s the pancetta?!” roar the carbonara cognoscenti. This doesn’t have to be a bad thing, and it’s certainly not bad here. Tony Macaroni does and it does indeed give the impression of a pile of spaghetti swimming in eggy, cheesy, creamy soup. So, I don’t put any in when I make it myself. I don’t like cream in a carbonara because I find it dilutes the flavour of the eggs and makes things all a bit too soupy. I’m sure Nigella will be relieved to have me in her corner for this one. Then poor old Nigella Lawson fell foul of the internet pasta police a couple of years ago with her cream-inclusive version that looked rather nice. In 2016, newspaper La Republicca published a front-page opinion piece and a two-page spread in furious response to a French website’s one-pot version of the dish that, to be fair, did look pretty horrible. If something tastes good, who really cares if it’s the original recipe handed down over the generations? This appeal to authenticity might carry a bit more weight if it wasn’t immediately below the details of their breakfast pizza, complete with black pudding, sausage, bacon and a fried egg. While the menu is at pains to point out you can get your pizza already sliced if you want, it also declares: “Tony Macaroni recommends our pizzas are served unsliced for the true Italian experience.” In part it’s this massive choice – including squid named after Scottish singer and “our favourite regular customer” Lewis Capaldi and carbonara burgers – and the fact it’s a chain, and the fact it’s called Tony Macaroni that has you wondering, despite the brand’s protestations, just how good an Italian meal you’ll be getting.Īnd Tony does protest. As big as its cavernous space in Victoria Square shopping centre, tastefully done in varying shades of caramel and toffee, is the menu, with starters, breads, salads, pastas, meat, fish, burgers, everything, testing the ink reserves of their printer to the limit.
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