Ombra, meaning a small glass of local wine, is a welcome new Italian bacari (backstreet bar) serving simple rustic Venetian fare, local wines and craft beers, where locals meet to celebrate the joy of food and wine.
Located where there was once Peaches and Cream, Ombra has restored the building to its former glory, paying loving tribute to the 1920s, when the building was first built.
Overview
| Price Range | Reasonable |
|---|---|
| Ambience | Lively |
| Accepts credit cards | Yes |
| Noise level | Bustling |
| Licence | This venue is licenced |
| Food Options | Gluten free, Vegetarian |
Products and specialities
Tapas, Venetian food, italian, a la carte,
Hours
- Mon -
- Tues -
- Wed -
- Thurs -
- Fri -
- Sat -
- Sun -
- HolidaysClosed
Reviews
Ombra is a great place to kick off a night on the town. The tapas style food is always amazing — try the grilled sardines with lemon and parsley — and the dink selection is good for those who are sober too. The place is always packed, which is a testement to how amazing the food and service is. Be prepared to wait for a table, it is worth it.
Ombra, like the new kid at school, has been sparking everyone's interest. This new bustling Italian restaurant serves beautiful melt-in-your-mouth morsels. Each mouthful is full of flavour, and with only one to three small portions per meal it leaves you always wanting more. Even the name Ombra, which is Italian for shadow, rolls deliciously across your mouth. The lamb and rosemary meatballs were some of the best I've tasted. Served in a rich buttery sauce it is not a dish you will be willing to share. If you like your chips, roast potatoes or anything produced by the potato try the croquettes. The crispy crumbed outside wraps around the smooth creamy potato, providing the diner with great potato-y satisfaction.
Ombra was really busy when we got in on a Sunday evening. There were a lot of drunk dads around so none of the tables were free, or something. We sat at the bar instead. Ombra features a range of Italian desserts, from which I chose the tiramisu and the saffron and honey pannacotta. Both came within minutes, served in little glasses. The tiramisu cream was silky and not too heavy, and was suitable as the crucial background for the stronger-tasting rum-soaked biscuit. It was then pleasantly shocking to dip into the pannacotta, which was much more unforgiving in its sweetness, both through its body as well as its being topped with a layer of honey. Not a bad way to spend an evening otherwise undercut by a lightning storm.
