Review

Lenzi Tuscan Kitchen presents region specific Tuscan cooking under executive chef and owner Francesco Lenzi. Focus sits firmly on ingredient sourcing and faithful technique, with produce imported from Italy and family-owned farms. The atmosphere is intimate yet elegant, with warm red and wood tones. Focaccia, sourdough, white bread and brown bread with olive oil and five-year aged balsamic are brought to table. Carpaccio trio acts as an early highlight. Hokkaido scallop carpaccio gives clean sweetness lifted by wasabi mayonnaise and spring onion, while wild seabass carries supple texture balanced by yuzu jel and balsamic marinated spring onion. Tuna carpaccio brings cool richness tempered by yoghurt. Lenzi’s spaghetti with garlic, chilli, pork belly and tiger prawn crowned with a slice of blood pudding ham is notable. Prawn adds firm bite, pork belly depth and blood pudding ham smokiness. Homemade ravioli with French foie gras and ricotta in truffle emulsion with strawberry sauce feels balanced, with strawberry giving delicate lift. Pan seared 270 days Australian angus tenderloin with French foie gras and black truffle from San Miniato offers layered aroma. Desserts close meal with assurance. Panna cotta gives clean dairy note, tiramisu offers measured bitterness and semifreddo alle nocciole delivers creaminess with crunchy caramelised hazelnut. Beverage selection suits Tuscan cooking, from crisp sparkling to clean, mineral whites, soft reds and sweet options.