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PST - park street

 




5 🤩Complimentary Bread 


They offer complimentary freshly baked rough-cut slices with balsamic vinegar and olive oil, which paired perfectly with the bread. The crust had a slight bitterness, while the oil and vinegar added a tangy touch that left us wanting more.


4⭐️Penne Arrabbiata – 2700/- (with added prawns – 1100/-)

Bronze-dye penne dressed in a spiced tomato sauce, with a subtle sourness that grows on the palate. However, I didn't notice any fresh basil as mentioned in the menu.


2⭐️Campari Spritz – 2900/-

This drink was dreadful; I will never order it again. I dislike bitter alcohol, and this mix of Campari and Prosecco, which should have sweet notes with plain soda, tasted off. It seemed like it was mixed with tonic water instead, leaving a bitter aftertaste reminiscent of childhood fever medicine.


5🤩Ravioli Ricotta – 3500/- (MUST TRY)

Homemade ravioli stuffed with creamy spinach and ricotta, drizzled with a luscious butter and sage sauce topped with Grana Padano. Every bite was a delight!


Virgin Mojito – 900/-

A refreshing mix of fresh lime and crushed ice garnished with mint, offering a zesty wake-me-up. It was far superior to the Campari Spritz.


4⭐️Fusilli Puttanesca – 2900/- (with added prawns – 1100/-)

Bronze-dye fusilli, a tidy pasta similar to penne, came in a creamy sauce garnished with black olives, capers, garlic, chili, and extra virgin olive oil. Despite the menu description, I didn't detect any tomatoes.


📝 To Be Noted

Although the staff are friendly, they are overly quick to clear tables, and I felt they prioritized serving white customers over locals. We had requested extra complimentary bread to enjoy with the leftover pasta sauce, but they cleared the table while we were still eating. Their haste was somewhat off-putting.



Gross 15,100/- 

Nett w/ tax 19,328/- 











FUN FACT 👩‍💻


A Brief History of Ravioli


Some historians believe ravioli was inspired by Chinese dumplings brought to Italy by Marco Poloin the 13th century. Others think ravioli was simply a way for Italian cooks to use leftover meat and vegetables.

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