LaRocca Ristorante & Pizzeria in Saar has come up with the genius idea of a Wednesday-night special for April. Liz O’Reilly headed there to see what’s on the menu.

LaRocca has been on my radar to try for quite some time, since it opened, in fact. Friends and colleagues rave about the décor and service, as well as the food. So, when owner Nouf Busubaia decided to introduce something a bit different for April, it was the ideal opportunity to check it out.

Found in the chi-chi enclave of Saar Springs, I was won over before I even stepped through the door. The restaurant is approached through a gorgeous terrace area, where crisp white linens adorn the tables and LaRocca signed chairs line the space. Fresh flowers and greenery are in abundance and a vintagestyle, wheeled ice-cream cart/bar adds a focal point beneath hanging Edison bulbs. Definitely a spot for relaxing.

Inside is equally stunning with designer touches at every turn. Walls and ceilings are draped in linens and pleated fabrics to give a luxe touch. Nicely cushioned Wishbone-style chairs promise comfort as well as sophistication and a spiral half staircase leads up to a stunning bar area, where a range of mocktails is mixed. Opulent fabric on the bar stools is echoed on the walls and a vintage cabinet bearing retro photographs sits on black-and-white flooring. Everywhere I looked, there was something new to discover. I was truly enchanted and I would offer a small tip: if you visit, make sure you check out the bathrooms, they’re fab!

The Wednesday special, or Spring Table Menu, runs in the evenings and consists, in true Italian style much like the eatery’s regular offering, of a set menu with antipasto, primo, a choice of secondos and dolce. We were immediately brought a ‘benvenuto’ or welcome bite of garlic focaccia sticks with roasted tomato butter. Served in striped China pots, they set the tone of food that’s almost too pretty to eat and with the light toasting of the bread and deep, richness of the butter, they tasted as good as they looked.

First up was caramlised pear with burrata, citrus pearls, balsamic caviar, wild rocket and cherry tomatoes with a honeycomb tuile. The light sweetness of the pears paired perfectly with the creamy richness of the burrata, beautifully offset by the citrus pearls and balsamic caviar, the gleaming spheres bursting on the tongue with small pops of intense flavour.

The primo was Spinach Risotto & Shrimp, a deeply satisfying combination. The creamy Arborio rice taking on an earthy hint from the spinach, perfectly paired with the sweet, slightly briny flavour of the firmly cooked shellfish. Shaved turnip brought a dash of nature, while a sago tuile added visual interest and a satisfying crunch.

I was lucky (or greedy) enough to sample all three of the main courses and, I can honestly say, each was more delicious than the last.

The Chicken Ballotine brought rich puff pastry, crumbly and tasty, wrapped around white-meat chicken generously stuffed with spinach and mushrooms. A combination of light herbs and pepper in the stuffing elevated the mix of flavours to something truly special, with a very faint twist of heat, and a rich bone reduction added the finishing touch for a taste of pure indulgence.

The pan-seared Wagyu steak was velvety in texture, juices flowing from the light pink centre to mix satisfyingly with the pan jus for an explosion of rich umami flavour. Daubs of mashed potato and pickled shallots provided interest on the tongue but make no mistake, the meat was the star of this show.

Last but not least, my absolute favourite of the main courses arrived. Pan-seared seabass with roasted pear in a honey-rosemary glaze. I must confess, pears with cheese are a favourite combination, so when I realised the roasted pear was stuffed with blue cheese, this was definitely going to become my dish of the day. One mouthful of that sticky, sweet-salty, rich combination was enough to confirm that decision, such a perfect pairing. The fish itself was also outstanding, the skin lightly crispy, flesh firm and tasty and the sweet glaze providing the perfect foil to all the other elements. If any other enticement were needed, it was served with a roasted fig for extra sweetness. A definite winner.

In between courses, came a homemade limoncello – tart, sweet and very moreish – and a passionfruit sorbet – light and refreshing – as a palate cleanser.

Then, despite being more than replete, it was time for dessert. And, though I was fully prepared to refuse, one look at the Lemon Blueberry Gateau and I was lost. There was no way I was leaving without at least trying this dreamy confection.

A round of airy lemon sponge, coated in Chantilly cream, gave way under my spoon to a fluffy, light centre with delicate veins of blueberry compote running through it. Shards of blueberry and vanilla meringue, plump sweet fruits and pistachio crumbs made up the whole for a bite of sublimely tender sweetness cut through by the sharp tang of citrus. A dreamy confection indeed, so much so, I dreamt I emptied the plate…

Finishing with a cup of Earl Grey in pretty traditional China, I reflected on my experience and found myself thoroughly impressed. From décor to service, delightful presentation and the thoughtful composition of the Spring Table Menu, LaRocca has got everything right. I’ll certainly be going back before the month’s out. PS: If you visit on any other day, I’d highly recommend the lemon ravioli and the newly introduced burger – both are to die for! ✤

GO: CALL 7790 7797 FOR MORE INFORMATION OR TO MAKE A RESERVATION.