There is a beautiful private dining room and a very cool looking bar to accompany the new menu that has been dished up.
The restaurant is helmed by Chef Luca Pezzera, who also used to lead Bonta, a popular Italian eatery in the nearby area.
For District 10, Chef Luca is focused on some classic Italian mainstays as well as mixing up some new twists in his menu.
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| Homemade Bread with Sun Dried Tomatoes and Feta Cheese |
Even before the actual appetizers came, we were served this wonderfully delicious homemade bread as a starter. It was freshly made and the bread was delightfully airy and aromatic from the sun dried tomatoes and walnuts within. A great way to start any meal and far better than the usual bread and olive oil combination. This is actually complimentary and was part of a Bonta tradition previously.
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| Pan Fried Goose Liver with Wild Berries Sauce |
Out of the 3 appetizers that we sampled, this was my personal favorite. A well seared foie gras that was cooked perfectly and beautifully presented. The wild berries sauce had just the right acidity to cut through the fat of the goose liver.
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| Burratina Cheese with Sun Dried Tomatoes and Peas |
The Burrantina cheese was equally sumptuous, the lusicious creamy texture of the cheese melting so invitingly in the mouth. The peas and the sun dried tomatoes providing both some sweetness, acidity and texture to the palate.
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| Homemade Angel Hair with Lobster |
This homemade angel hair was certainly very different from most pasta dishes out there. The reason being that the angel hair was all made by hand. Thus the noodles were far thicker than usual and had a more softer texture. Nevertheless, it proved to be a most comforting dish though pasta lovers might find the noodles a tad too mushy.
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| Foie Gras Ravioli in Parmesan Sauce |
This classic ravioli dish was also made from scratch and when you take this stuffed with goose liver, you can hardly go wrong. It was flavorful and doused in rich creamy cheese sauce, it made for a very luxurious dish.
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| Roasted Cod with Herbs |
My single favorite dish of the night was this beautifully roasted cod served simply with cherry tomatoes and some herbs. It had a tinge of smoked paprika to give it some sharpness, but the gentle sweetness of the fish spoke for itself.
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| Apple Fritters |
As for the desserts, I was quite taken by this plate of apple fritters. Looking suspiciously like doughnuts, the apple fritters were warm and comforting. Mixed with cinnamon topped off with icing sugar, these went well with the espresso that I had for that evening.
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| Private Dining Room |
All in all, the dishes were all of a very good standard and accompanying the food was a beautiful setting and ambiance that all hinted at class. Beyond the fine dining fare, there is also an outdoor bar serving drinks and finger food.
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| Outdoor Bar |
I was told that happy hour starts at 11am until 8pm daily. That sounds more like happy day everyday to me! Nevertheless, if the beer food is handled by the same folks that does the restaurant fare, I doubt you can hardly go wrong there.
Despite having some classic dishes, District 10 still serves as a prime example of how to mix the old with new. New twists on cuisine, as well as having a new look, it is simply inviting. If you are around the River Valley area, and if you are looking for some good Italian food with matching environment, this is your place.
District 10 Bar and Restaurant
81 Clemenceau Avenue
#01-15 UE Square
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