Biscotti offers Italian style with French flair - livia's dish sister restaurant

BISCOTTI is a sister restaurant in Bistro Blanc and the embodiment of 16 French veterans
Thierry Hainaut, a Gold Coast-born restaurant owner, has been in the business since 1990.
Like Bistro lovesickness, biscotti is a colorful French style with friends, relatives, and Bistro lovesickness that is clearly Art Deco, and biscotti is now in Italy.
Sandwiched between the Moo Bar, the Bar Grill and the premium champagne bar Lauxes, it leads to Broadbeach park, where there is an outdoor meal bar that captures the sea breeze.
Inside there is a slightly raised platform with a brick wall against the background covered with vivid orange, red and yellow rural Italian tables and chairs that match a cluster of light
Accessories hanging on the ceiling.
On one side is the same lively bar, on the other side is a classic Italian table for storing tableware, menus, etc.
The menu is free and rich, although it may initially look local to Italy, there are hints of owner origin here and there.
Lobster chowder is an example of this, which is placed on a plate with three small bowls of side dishes and in a lion head soup bowl.
One is toast, one is a pot of Rui sauce, which is used to support a soup with a soft aroma, and the other is Parmesan cheese, which can be added to the top to make it feel not too high but salty.
There is a board showing a dozen pizzas, several of which have two sizes and trunk lines, located somewhere along the Mediterranean coast, but extending to Mod Oz.
Lamb carpaccio represents the latter, sitting on a small and perfect slice around the parsley plate, dotted with small beads of watermelon.
You're not alone if this combination makes you feel weird-but in this case the scale is the same as the interesting texture balance.
Overall, this is a tempting summer lunch.
Pumpkin balls are a big deal than thumbs.
Size and reach a wide
A bowl of crisp golden-brown trim.
With the scent of rat holy and Parmesan cheese, the scones bugs increase the richness of the pumpkin, and with the sweet release of the pumpkin itself, salty Parmesan cheese and floating rat Holy leaves bring
Bangalow pork for involini-
Full of ham and Ham style.
Creamy cheese, crispy skin, and deep-fried little begis accompanied by very tender pork rolls.
Chicken breast bathed in orangeand-
Almond cream sauce, ugnore and Talini with mushroom sauce, parsley and truffles are also available in the restaurant's special crab lasagna.
It was a quiet lunch with only a few tables so the service was in place
You will get the impression that it will be friendly and helpful even when it is busy.
There is a wine list that is better than ordinary wine-by variety and by origin, both can be obtained through glass.
The dessert was the least impressive thing we made with tiramisu, which was assembled into a layered ice cream parfait.
It was so sweet that there was no velvet taste of coffee.
This Moelleux gold chocolate with lemon wine ice cream (
Double citizenship for this place again)
Better-warm cakey, with a melting center, took a bite at glace.
On the flank of the bar's Etihad and Lauxes its space to go to the dining area of the left biscotti, one, the whole strip is lively at night, with lovely leaf backgrounds in the park.
Details: Broadbeach park, 2685 Gold Coast Highway, Broadbeach: 5539 9600 hours: Lunch: Eleven o'clock A. M-
Price: $15-7 days late$22, mains $24-
$36, dessert $12, wine $36-
$489 owner: Thiery HainautChef: Adam ChristieSmoking: noParking: Streets and stations near wheelchair access: Yes, full set of amenities others: seats 85-
90. scoreFood for major credit cards and air conditioners: 14. 5Wine: 14.
5 Service: 15 Am bience: 15 about score: 0-5 don't bother; 6-
9 Need to Improve seriously; 10-
12 space for Ascension; 13-14 good; 15-
Very good, well above average. 18-19 exceptional;