There’s a fine line between serving perfectly cooked chicken livers and being on the wrong side of a food poisoning case, but the chef at Antonio’s walked that tightrope with absolute confidence, sending out a bowl full of the best fegatini al veneziana I’ve had outside Italy.

As we had asked for the starter, main and side to come at the same time, the fegatini was placed, to my horror, in front of Yvonne who follows the possession = ownership rule. That meant I had to keep asking for some, which was a whole new power dynamic that will never happen again. Garlic bread is a must with chicken liver, so we each ate a slice with it.

The main – fillets of lemon sole rolled and stuffed with seasoned spinach, served in a creamy asparagus and lobster sauce with a crab-stuffed ravioli – sounded lovely, but I wasn’t as keen on it as I’d hoped. We both agreed that, although all the ingredients are of good quality and beautifully cooked, the amount of spinach overpowered the delicate flavor of the fish and sauce. The prawns were tasty if a little rubbery, and the accompanying fresh carrots, turnips, broccoli and baby potatoes were beautifully cooked and a joy to eat.

I ended up leaving a third of my main course, not because there was anything wrong with it, but because there was a tiramisu in a fridge with my name on it. My name on the tiramisu, I mean, although I wouldn’t mind having my name on the entire dessert fridge for charity or something. The tongue also couldn’t compete with the chicken livers because nothing could. If Jolene from Dolly Parton’s epic song was a plate of chicken offal, it would be out there taking everyone’s man, not just hers.

I had ordered the garlic bread with cheese on it as I had been craving it for weeks and it did not disappoint, being loaded with mozzarella and garlic. We had had one disc each with great restraint and took the rest to go, so I could roll it like a labrador in the privacy of my own home. Unfortunately my car broke down on the road and my garlic bread was towed away inside it. I guess it’s still there, which adds suspense to the mechanic’s days as they try to figure out who the sweaty garlic smell belongs to. Not me… and there won’t be any rolling on that pizza when it comes back, hopefully. We’ll see.

The tiramisu was a lovely end to our meal, although we would have liked to taste more alcohol and coffee in it. Enough alcohol will ruin the taste of tiramisu for children under 12, which is a bonus because they won’t be hanging around your table with their sticky spoons and gooey eyes like you had chocolate cake, and strong coffee is necessary to prevent you end up in a cookie coma before you get home.

Our lunch at Angelo’s was more expensive than most lunch specials but you really do get what you pay for in this friendly little Italian. It’s a great option for anyone looking for a lunch that’s a little more special than the usual fast food options, and the friendly staff don’t try to rush you. I would return for the fegatini alla veneziana alone and advise anyone else with a love for that dish to visit Angelo.

Have you ever been clubbed by a large portion of tiramisu? Share your recipe in the comments below.

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