Nuova Italia - Carte

"The short-spell of warmer and sunnier weather continued; so we decided to take a potential 90 minute drive-out to visit the Somerset Levels. Our main destination was a National Trust property near Ilminster. It was however 11:30 when we got-underway, so we decided to have lunch first; before it became too late. As a result we rerouted to the town of Ilchester, to visit this highly recommended Italian ristorante. Ilchester itself is small and quiet, with a pocket-sized centre featuring three pubs; one is also a hotel, and there is a further hotel across the bridge over the River Yeo. Shops seem very scarce, but there is a convenience store near to the filling-station, otherwise it’s a shopping-trip to nearby Yeovil. The town is known for it’s classic cheese bearing the town’s name. Ilchester Cheese is a type of Cheddar (the town of Ilchester is, like the town of Cheddar, in Somerset). We called-ahead to ensure we had a table reservation, but that turned out to be unnecessary; because the restaurant was very quiet. During our visit, there was only one other couple dining. When we arrived we parked in a nearby (free) public carpark, not realising that the restaurant had it’s own carpark. The restaurant is moderately large inside with about 25-30 tables in a long, slender, but rather dark, dining area (maybe the lights were switched-off). As it was sunny we decided we would sit outside in the covered terrasse area, located at the side of the restaurant. Being well-sheltered here, we were quite warm from the sun shining through the clear corrugated roofing. The wooden side-walls facing the adjacent private carpark, and also the main through-road (the B3151), were unglazed. There was a tolerable degree of traffic noise. There were a lot of plants in the terrasse, including some climbing plants; once in full leaf and bloom, they will likely to become very attractive. Some of the plants however were a bit untidy, needing some deadwooding. We studied the menu and then the senior waitress told us about the specials; which totally changed our dining plans; there were Scallops available! For both of us the opportunity to eat King Scallops is a no-brainer. I also chose my main from the specials; being the ‘Filet Steak’, with the extra option of a mushroom and cream sauce. My Partner chose the ‘Penne Pollo’ main (chicken and pasta). We took drinks: my Partner choosing a white coffee, whereas I ordered an Elderflower Cordial. The coffee was good, and the cordial (my favoured ‘Bottle Green’ brand) was very refreshing served on crushed ice. The King Scallops (Capesante): were served with sea salt (or maybe rock salt) and freshly ground black pepper, and panfried in butter. The generous portion of six scallops each were browned and absolutely perfectly cooked. They were the very epitome of why we love eating these delicate molluscs. The beards (the roe) were on; they are part of the plate and can be eaten once cooked; having a slightly firmer texture than the scallop muscle. Beards are full of nutrients and minerals, and have a slightly richer flavour than the scallop muscle. Our scallops today did have a slightly gritty texture, but this was not due to insufficient cleaning; it was just the salt (however it initially felt wrong). The Filet Steak with Mushroom and Cream Sauce, and fries: I ordered the steak medium rare and when it arrived it was most certainly perfectly cooked. The good-sized thick fillet was pink and juicy; having a superb flavour and a firm texture. The perfect creamy mushroom sauce was so obviously homemade and delicious. The generous serving of fries were not overcooked and were unsalted. This suits me, as I believe salting can kill flavours rather than enhancing them. The fries were perfect and there were plenty in the serving. Penne Pollo: Seasoned chicken breast, mushroom and fresh penne in a creamy mushroom and white wine sauce: the plate looked good and the generous serving of pasta was perfectly cooked, with just sufficient sauce to coat the pasta. Sadly the chicken was not very good, it had a slightly rubbery texture and reminded my Partner of cheap processed chicken. I had tried a piece of the chicken from my Partner’s plate and I agreed that it was not good; it was bland and definitely had an odd texture. I do regret having to mention this, but in my (circa 900) reviews here on TA I always “tell it the way it was”. My Partner queried the source of the chicken. I think our (senior) waitress was a little upset, denying that the chicken was anything other than fresh. Indeed the waitress returned a minute or so later with a prepared raw chicken breast to prove that the chicken used was anything other than a fresh ingredient. We accepted this. Later, following some research, I now wonder if the chicken was affected by “woody breast”. There is a lot of information on the web about this problem. It could be that the restaurant’s supplier is providing intensively-farmed chicken (such farming methods are a common cause of woody breast). We were driving, so a glass of wine with the meal was inappropriate. We were also quite full from our generous meals, so desserts were not required. We were pleased with the service and the ambience here, and we hope to visit again."