La Nonna
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La Nonna, meaning “The Grandmother” in Italian, serves traditional Italian country cuisine, much like what grandma would usually prepare in an unpretentious and inviting Trattoria atmosphere.
Dishes We Love
Wine O'Clock with Free Bar Snack
Burrata & Proscuitto (Antipasti)
Risotto Al Funghi Porcini
Spaghetti Al Nero Di Seppia
Linguine Alle Vongole
Pizza Quattro Staggioni
Ossobuco
Home-Baked Garlic Bread
Pizza Con Carpaccio
Caprese
Insalata Della Nonna
Cold Cuts Platter
Carpaccio
Mozzarella E Parma
Caesar Salad
Bruschetta
Italian Sausages
Calamari
Arancini
Funghi
Lasagna
Macaroni & Cheese Della Nonna
Parmigiana
Cinque Formaggi
La Nonna
Margherita
Vegetariana
Nera
Meat Lovers
Salmone E Rucola
Prosciutto E Ananas
Diavola
Prosciutto E Rucola
Burrata
Risotto Allo Zafferano
Gnocchi con Finocchio e Salsiccia
Fettuccine Ai Spinaci
Taglierini Al Tartufo
Linguine Al Granchio
Ravioli Della Nonna
Pappardelle Coda Di Bue
Merluzzo
Spigola
Manzo
Agnello
Maiale
Tiramisu
Pannacotta
Torta Al Limone
San Benedetto Sparkling Water
San Benedetto Still Water
Coca Cola
Coca Cola Light
Sprite
Fanta Orange
Soda
Tonic
Ginger Ale
Peroni
Tiger (Beer)
Prosecco (Bottle)
Italian Red Wine (Bottle)
Italian White Wine (Bottle)
French Red Wine (Bottle)
French White Wine (Bottle)
Dining Experiences
Ratings and Reviews
5.0
Admin (DanielFoodDiary)
Homely and Unpretentious food
'Linguine Pasta with Crab Meat ($25 for ala carte) Easily my favourite. A satisfying plate of home-made pasta with zesty and creamy tomato sauce, added with a touch of basil. The crabmeat was generous in portions, and fresh-sweet tasting.'
October 2015
5.0
Sam David (HoneyCombers)
Light and cripsy all around
'If truffles make you weak, then you must have the La Nonna Signature Pizza (tomato, mozzarella, parmesan, asparagus, egg and black truffle), a sheer truffle blasphemy. The quality of the crust at La Nonna also deserves special mention: light and crispy all around.'
April 2020
5.0
(happyhighlife)
Will totally eat again
'Topped with tomato sauce and two kinds of cheese – mozzarella and parmesan – and graced by asparagus, egg and black truffle paste. Oh. My. God – this was so good. The base was perfect – neither too chewy or crusty, and truffle paste seeped everywhere and gave that extra touch of sophistication to every bite. Yet it wasn’t overpowering – balanced with egg and asparagus, we could just taste the parmesan and truffle slighly ahead among everything else – does that even make sense?'
May 2020