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Trattoria Due - Roker Marina, Sunderland
WE'VE been going to this restaurant for about 10 years, but lately haven't visited it as much.
A spur-of-the moment decision to go for a happy-hour pizza on a random Thursday left us in a bit of a pickle.
It was 1.15pm – most happy hours ended at 2pm. Where could we go?
I rang Due's as it is affectionately called by locals and asked if it was too late to pop down.
"We take last orders at 2pm," said the friendly voice down the phone. "And don't worry, we won't be kicking you out anytime soon!"
And that sums up the whole attitude of the restaurant.
Even though it's changed hands a couple of times over the years it is still a very warm and friendly place. Unhurried, relaxed eating and the food is always top notch – even the reduced price lunch menu.
The specials board is always a mouth-watering choice.
There's always an amazing selection of fresh fish and seafood and the there's usually something special on offer, like veal or lamb to tempt you away from the traditional chicken and fillet steak.
My wife's pregnancy effectively banned her from having the prawns or mussels so we opted to carb-load from the lunchtime menu.
Garlic bread to start off with followed by kiev and margarita pizzas.
Garlic lovers will adore the pieces of fresh garlic on the bread and the pizzas were thin and crispy and just the right size to fill you up, but won't leave you feeling stuffed and of course, leaves room for pudding.
Now, when I see a dessert menu that includes the words chocolate lumpy bumpy cake, well I obviously have to ask!
To be honest I was sold on the title alone and it didn't matter when the waiter tried to describe a soft biscuit base followed by chocolate layers with bits and pieces of chocolate on the top.
And while profiteroles can be quite bland in some restaurants, in Due's they are coated in chocolate before the sauce and cream are poured over!
All in all, a very satisfying lunch and at 23 which included four
cokes (garlic bread makes you thirsty!) a very satisfying price.
RUSS BARBER
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Friday 10 February 2012
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