When Suze invited us to a last minute lunch at Chester White, I couldn’t say no because I had heard about the truffle cacio e pepe served in a giant wheel of truffled cheese. I adore the cacio e pepe at sister resto Buffalo Dining Club, so I knew I was in for a treat.
We start with the meat platter with cheese, pickles, olives and bread. Our picks are fennel & garlic salami, truffle salami, sopressa and culatello. But let’s face it – I’m here for the pasta. The truffle cacio e pepe spaghettini here takes the Buffalo Dining cacio pepe to the next level. With a pungent truffle aroma, a peppery punch and added chives, this is the pasta of my dreams.
But lo and behold, the Not Chesta carbonara with mushrooms and speck takes the cake. It’s freaking spectacular. The casarecce, yolks, mushrooms, cheese, parsley, and speck are mixed in a giant pot by the table. Those crispy bits of speck are friggin amazing. I want to come back and eat like three plates of this awesome stuff. Plus it comes with housemade chilli. More please.
For dessert there’s only one option. The cheeky tiramisu is served in espresso cups, so it’s a bonus that you don’t need to share.
Chester White Cured Diner
3 Orwell St, Potts Point, NSW