Half a year in, the heavy-set British gastropub grub of now-defunct The Jackson Plan has given way to a new opening whose menu revolves around 11 variations on ‘cut cheese’ (mozzarella).
Occupying the short-lived bar/restaurant’s semi-alfresco 90-seat space, the family-friendly Latteria (‘dairy bar’) serves up plates of Italian-sourced, fresh semi-soft cheese that comes shredded (stracciatella), knotted (nodini pugliesi), plaited (treccia) and rolled (sfoglia). Each is served with contrasting sides ($20-$30) like the sultry and sweet fig vincotto sauce, briny bottarga and confit tomatoes. It’s not all about the raw dairy – the porcini andburrata (cow milk mozzarella with a creamy centre) pasta bake ($25), and truffle and affumicata (smoked mozzarella) risotto ($25), lead the main courses.
Just as The Jackson Plan refrained from serving fish and chips, Il Lido’s new Italian incarnation – yes, the owners remain – will not be serving its most expected item: pizza. Instead, push your tines into plates of grilled beef sirlointagliata (cut into strips) with rocket and parmigiano cheese ($35), and grilled whole seabass, Amalfi-style ($35). Here’s hoping we find better comfort in this.