CirencesterScene Magazine -Establishing Local Connections
Dining in Style in Teatro with Carlo Vuolo
Cirencester’snewest dining venue, Teatro,
opened its doorsfully on Saturday 21stOctober, following a‘soft’opening on Friday 6th October, with a25% discount on the menu, the bar and restauranthad received many positive reviews from customers.
Teatro Bar and Restaurant is part of Ingleside House in Beeches Road, and has replaced the popular music venue The Vaults, which has now movedtoThe Golden Farm Inn. The rooms have been decorated to an exceptionallyhigh stand- ardand each of the four separate dining areas has its ownstyle, from the brightand colourful FlamingoRoom tothe cosy and intimate Booth. The bar area is open and light, with arange of seating options. Thereisa lovely courtyardarea outside which will surely prove very popular on summer evenings.
Jan and Ihad atable bookedonthe opening nightfor 7.30 but as the place wasfairly quiet at thattime we decided to sample acouple of the twenty-four different gins on offer in the bar. Ollie, Ollie and Callum, the three bartenders, were mosthelpful and, having recently endured amarathon tasting session themselves, as part of their induction, were able to recommend suit- able pre-dinner libations. My Dauntless gin with elderflower cordial, fresh raspberries, asprig of rosemary and Fevertree tonic (Cinchona tree bark contains quinine, used as aremedy forma-
laria –geddit?) wasveryrefreshing and aperfect aperitif whilst Jan’s Cotswold gin tonic and abay- leafcertainly hit the spot.
We enjoyedsome nibbles as we perused the menu. Lamb koftaswith mintyoghurtfor me (slightly toosalty on their ownbut perfect with the yoghurt) and fried haloumi with mixed herbs for Jan, very tasty. For startersIchose the soup of the day, curried sweetpotato,which was thick and smooth but perhapsnot as spicy as Iexpect- ed, whilst Jan’swild mushroom arancini were delicious.
The ten main course options were fairly stand- ard, fish, chicken lamb and beefall featured with acouple of vegetarian/vegan options, but the rangeoffresh ingredients and subtle twists made choosingquite testing. Iwas temptedby the wagyu beefburger but optedfor the braised wagyu short rib ragu with hand rolled herb tag- liatelle. The beefwas lean and tender, the sauce rich and tagliatelle perfectly al
dente.Ithor- oughlyenjoyedthis dish. Jan’sartichoketart with sautéed new potatoes and baby vegetables wasgood but rather asmall portion and perhaps not something to choose if justhaving amain course, but as part of atwo or three course meal would not leave one feeling overfull.
We selected abeautifully smooth Neropasso red from the Veneto region of Italy to accompany our first twocourses but consulted the resident
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