Review

Aquila is the brainchild of Chef Phubase’s love for Italian food, offering homemade pasta and pizza dough, with creative flair showcased by a touch of experimentation with classics across its diverse menu. The juxtaposition of the striking contemporary restaurant design with the petite kitchen and relaxed service works to its benefit. Appetisers include a range of appealing salad combinations, sharing platters and imaginative bruschetta. Grilled octopus with cauliflower purée and chorizo is excellent. Meaty, diced tentacle and sieved mash is perfectly offset by Spanish sausage punch, seasoned with hot chilli oil drizzle and a sprinkling of parsley. The steak collection is comprehensive with a range of side dishes and sauce choices. Pasta and risotto options offer some unusual and welcome fusions, such as unagi and hotate risotto. The signature snowfish baked with garlic butter and a ginger dressing is delicate in flavour, and accompanying mussels, asparagus spears, radish and crunchy brussel sprouts in a fish broth provide some bold compliments. A select dessert menu includes strawberry mille-feuille, tiramisu, coconut panna cotta, and mango and caramel pineapple. There’s a pleasant range of homemade signature soft drink concoctions, a range of beers and spirits, along with a well-rounded wine list. Aquila is intended as a delightful surprise. From the architectural design, cosy, open kitchen interior, to an adventurous menu.