2 bite-sized portions per guest, Crème fraîche: Rich, slightly tangy cream that balances the saltiness of the caviar without overpowering it.
COOKING METHOD & FLAVOUR
PROFILE:
Oscietra, caviar, Cream Fraiche
The salt-forward elegance of Oscietra is softened by the subtle acidity and fat content of crème fraîche, creating a harmonious, luxurious finish without masking the caviar’s complexity.
CATEGORY:
ALLERGIES:
Dairy, Fish, Gluten, May contain: Crustaceans, Molluscs
DISH & BEVERAGE PAIRING:
REGION
France, Iran
AROMATIC NOTES
Buttery, Crisp, Briny, Rich
NOTES:
• Ancient Persia (Iran): Sturgeon roe was consumed over 2,000 years ago. Persian fishermen believed caviar had medicinal and strengthening properties.
• Russian Empire (18th–19th century): Caviar became a symbol of luxury and was served at imperial banquets of the Russian Tsars.
• By the 19th century, caviar was exported across Europe and became associated with aristocracy and fine dining.
• In the early 20th century, overfishing and later environmental decline reduced wild sturgeon populations dramatically.
Supplier: Rushtons & olivarelli
VENTRESCA TOAST
CATEGORY:
Mediterranean blue fin tuna, Confit garlic, Confit tomato, Pimiento de espelette
SERVING PHRASE:
Blue Fin Tuna on a Crispy Brioche
INGREDIENTS:
• Otoro
• Crispy Brioche
• Confit Tomato
• Confit Garlic
• Caviar
SERVING STANDARDS:
3 bite-sized portions per guest, each with a small piece of Otoro on a crispy brioche base, topped with a bit of confit tomato, served at room temperature.
COOKING METHOD & FLAVOUR
PROFILE:
Blue Fin Tuna Otoro, with Crispy Brioche, Confit Garlic & Tomato
A luxury appetizer or amuse-bouche that combines the rich, melt-in-your-mouth tuna with crisp bread and salty, briny caviar, creating contrast in texture and flavour
ALLERGIES:
Dairy, Egg, Fish, Gluten, Garlic May contain: Crustaceans, Molluscs
DISH & BEVERAGE PAIRING:
REGION
Japan
AROMATIC NOTES
Buttery, Crisp, Briny, Rich
NOTES:
Otoro comes from Japan
Specifically, it is the fattest cut of bluefin tuna belly, taken from the underside of the fish near the head. Otoro is deeply rooted in Japanese sushi culture, especially Edostyle sushi, where tuna became prized in the 19th century.
Supplier : Capital sea food & Market
TARARE DI MANZO ROSTI
Beef tartar, capers, parsley, mustard
SERVING PHRASE:
Beef tartar, capers, parsley, mustard
INGREDIENTS:
• Beef tartar
• Capers
• Parsley
• Mustard
• Potato rosti
SERVING STANDARDS:
Prime hand-cut beef tartare, delicately seasoned with capers, fresh parsley and Dijon mustard, accompanied by golden potato rösti
COOKING METHOD & FLAVOUR
PROFILE:
Beef tartar, capers, parsley, mustard
Prime tenderloin beef tartare, expertly seasoned with briny capers, fresh parsley, and a touch of Dijon mustard, accompanied by warm, crisp potato rösti for texture contrast
CATEGORY:
ALLERGIES:
Dairy, fish, soy, mustard, gluten, sulphites May contain: Crustaceans, Molluscs
DISH & BEVERAGE PAIRING:
REGION
France, Belgium
AROMATIC NOTES
Buttery, Crisp, Briny, sharp, fresh
NOTES:
• Origin: France / Belgium
• Early History: The concept of eating raw beef can be traced back to the Mongols, who reportedly ate finely chopped meat under their saddles.
• Modern French Influence: In the early 20th century, raw minced beef served with seasonings became popular in France as “steaktartare”. It was often accompanied by sauces and condiments to enhance flavour.
• Cultural Note: Traditionally, Tartare di Manzo emphasizes high-quality, fresh beef and aromatic seasonings like capers, parsley, and mustard.
Supplier: JJ meats & rushtons
ARANCINI AI FUNGHI
Mushroom pate, fresh truffle ,mayo
SERVING PHRASE:
Mushroom pate, fresh truffle, mayo
INGREDIENTS:
• Mushroom pate
• Fresh truffle
• Mayo
SERVING STANDARDS:
3 arancini per guest (depending on size, usually 30 g each ) Serve hot, freshly fried, with risotto interior soft and creamy
COOKING METHOD & FLAVOUR
PROFILE:
Mushroom pate, fresh truffle, mayo
Crispy on the outside, creamy and earthy inside, aromatic with mushroom and truffle, balanced by mild tang from mayonnaise
CATEGORY:
ALLERGIES:
Dairy, gluten, egg May contain: Molluscs
DISH & BEVERAGE PAIRING:
REGION
Sicily, Italy
AROMATIC NOTES
Meaty, Buttery, Fresh
NOTES:
• Arancini (literally “little oranges”) are traditional Sicilian rice balls, usually stuffed and fried.
• Traditionally filled with ragù (meat sauce), cheese, or vegetables.
• The crispy breadcrumb exterior and soft risotto interior are signature characteristics.
• Thought to date back to the 10th century during Arab influence in Sicily, when rice was introduced to the island.
Supplier : Rushtons & olivarelli
GRANCHIO ROSTI
Poached king crab, Coriander cress, Mayo
SERVING PHRASE:
Poached king crab, coriander cress , Mayo
INGREDIENTS:
• Pave Potato
• Coriander Cress
• Mayo
• King Crab
SERVING STANDARDS:
small bite-sized portion per guest, with a pieceof poached King crab , topped with a touch of mayo and coriander cress, served warm.
COOKING METHOD & FLAVOUR
PROFILE:
Primary: sweet, clean king crab flavour with a delicate ocean freshness.
CATEGORY:
ALLERGIES:
Dairy, Crustaceans, Eggs, Fish, Onion, Soy, gluten May contain: Molluscs
DISH & BEVERAGE PAIRING:
Texture: succulent, tender king crab against a soft, pave potato; mayo adds a smooth, creamy mouthfeel; cress adds a light crunch.
Richness: buttery pave potato + creamy mayo give a rounded, indulgent richness.
Freshness & balance: coriander cress brings a bright, herbaceous, slightly peppery note that cuts through the richness.
Overall impression: luxurious yet fresh sweet seafood, soft buttered bread, creamy binding, finished with a clean herbal lift.
Poaching is agentle cooking method where food is cooked in liquid held just below asimmer hot but not boiling (typically around 70–85°C).
The liquid can be water, stock, milk, wine, or a flavoured court-bouillon. Because theheat is low and steady, poaching cooks' food evenly while keeping it tender and moist, without browning. It’s commonly used fordelicate items like fish, eggs, chicken, and fruit.
NOTES:
REGION
New England, USA
AROMATIC NOTES
Tender, Juicy, Creamy
• Potato Pavé (or Thousand Layer Potato): This dish involves peeling and very thinly slicing potatoes (often with a mandoline). They are layered one by one on a tray with seasonings, goose fat, garlic, and cream/butter, then baked for a long time, compressed underweight, and refrigerated overnight. Thechilled, compressed block is then cut into rectangular pieces and fried until crispy on the outside and tender inside.
• Poached kingcrab: Often featured in combinations with potato pavé as part of a "surf and turf" orlobster tail dish.
Supplier: Capital Seafood
Burrata Black truffle, olive oil
SERVING PHRASE:
Burrata, Black Truffle , olive oil
INGREDIENTS:
• Burrata
• Black Truffle
• Olive oil
• Chopped chives
SERVING STANDARDS:
Place the burrata centred on a chilled plate. Lightly season with salt. Spoon olive oil over the top so it pools naturally around the base. Finish with freshly shaved truffle directly onto the burrata just before serving. Add pepper to taste. Serveimmediately.
COOKING METHOD & FLAVOUR
PROFILE:
Burrata, Black truffle, olive oil
Burrata must be at cool room temperature, around 18 to 20°C. Too cold and the cream inside tastes flat. Too warm and it loses structure. Lightly salt the burrata before anything else. Salt wakes up the dairy flavour and creates contrast. Shave black truffle directly over the burrata just before service.
CATEGORY:
ALLERGIES:
Dairy, Sulphite, onion May contain: Gluten
DISH & BEVERAGE PAIRING:
REGION
Puglia (Italy)
AROMATIC NOTES
Acid, contrast, texture
NOTES:
Burrata comes from Puglia (Apulia), Southern Italy, specifically the town of Andria. It was created in the early 20th century Cheesemakers developed it as a way to use leftover mozzarella scraps, mixing them with fresh cream and wrapping them inside a mozzarella shell The name “burrata” comes from burro, meaning butter, which reflects its rich, soft interior.
Black truffles are native to parts of Italy and France. In Italy, the most famous varieties come from Umbria, Piedmont, and Tuscany. The prized winter black truffle (Tuber Melanos Porum) is especially associated with Umbria and Piedmont. Truffles have been used in Italian cooking since Roman times
Supplier: Olivarilli & Rushtons
Parmigiana Di Melanzane
CATEGORY:
Baked aubergine, San Marzano Tomatoes, Mozzarella, Parmesan Aged 18 Months
SERVING PHRASE:
Baked aubergine, san marzano tomatoes, mozzarella, parmesan aged 18 months
INGREDIENTS:
• Baked Aubergine
• Tomato Sauce
• Onion
• Mozzarella
• Grated Parmesan
SERVING STANDARDS:
Melan Zane alla Parmigiana–style, this is the usual single-portion serving in 220 g
ALLERGIES:
Dairy, Gluten, Garlic, Onion
May Contain: Crustaceans, Molluscs, Fish, Soy,
COOKING METHOD & FLAVOUR
PROFILE:
Aubergine is sliced and baked/grilled until tender (not fried).
Layered like a lasagne with San Marzano tomato sauce, mozzarella, and 18-month aged Parmesan.
DISH & BEVERAGE PAIRING:
Finished in the oven so it comes to the table hot, bubbling, and set.
Rich, comforting, and savoury with a deep tomato sweetness. Creamy, stretchy mozzarella balanced by the nutty, salty Parmesan
Aubergine is soft and silky, with a gently baked, roasted note.
Overall: warm, classic Italian “home-style” dish, hearty but not heavy.
“Parmigiana” doesn’t mean parmesan-only it’s the name of the classic layered aubergine bake (like an Italian gratin/lasagne).
San Marzano tomatoes are prized in Italy for their natural sweetness and low acidity, which makes the sauce taste round and balanced.
18-month aged Parmesan brings a more pronounced umami and nuttiness than younger styles.
It’s a well-known Southern Italian comfort dish a staple family recipe in many homes.
Eggplant arrived later in Italy. Aubergine was introduced through Arab influence in the Mediterranean and became common in Southern Italian cooking over time, so the dish can’t be ancient Roman it’s a later tradition. The name doesn’t necessarily mean Parmesan cheese. Many scholars argue parmigiana refers to the Sicilian word parmigiana, meaning the wooden slats of a shutter an image of overlapping eggplant slices rather than the city of Parma.
Veal: Veal is gently cooked until tender (typically poached/slow-cooked), then cooled completely. It’s sliced very thin and served cold.
Tuna sauce: A smooth, creamy sauce blended from tuna (usually preserved), often with egg-based mayonnaise, and a little acidity (lemon/vinegar).
Finish: The veal is layered with the tuna sauce and topped with capers (and sometimes a little caper brine/olive oil) for a salty, punchy lift
Delicate and savoury: Mild, tender veal with a clean, elegant taste.
Creamy + umami: The tuna sauce is rich, silky and deeply savoury.
Bright and salty finish: Capers add a sharp, briny “pop” that cuts through the richness.
Overall: Refreshing, balanced, and moreish a classic Italian combination that surprises people in a good way.
NOTES:
REGION
Piemonte ( Italy)
AROMATIC NOTES
Tender, Creamy, Refreshing
A true Italian classic: Vitello Tonnato is a signature dish from Piedmont (Piemonte) in Northern Italy.
• Land meets sea: It’s famous for pairing veal and tuna—unexpected, but traditionally Italian and very harmonious.
• Served cold on purpose: It’s designed as a cold dish, making it especially popular as a lighter option or elegant starter.
• Guest-friendly description: “Think of it like cold roast veal with a silky tuna mayo and capers Savory, not fishy.”
Supplier: JJ Meats
Polpo Alla Griglia
Grilled Octopus Leg, Borlotti Beans
SERVING PHRASE:
“Grilled octopus, served on creamy borlotti beans.”
INGREDIENTS:
• Grilled Octopus
• Borlotti Beans
• Chilli Oil
• Coriander cress
SERVING STANDARDS:
grilled octopus with borlotti beans and chili oil, these are the standard serving sizes is 180 g
CATEGORY:
COOKING METHOD & FLAVOUR
PROFILE:
ALLERGIES:
Molluscs, Garlic, Onion
May Contain: Crustaceans, Fish, Egg, Dairy, Soy,, Sulphites
DISH & BEVERAGE PAIRING:
Octopus is slow-cooked until tender first (so it stays juicy, not chewy).
It’s then grilled over high heat to char the outside and add a smoky, caramelised flavour.
Finished with extra virgin olive oil and seasoning; served with borlotti beans (typically warmed and dressed so they’re creamy and savoury alongside the charred octopus).
Texture: tender octopus with a light char on the edges; beans are soft and creamy.
Taste: smoky, savoury, and slightly sweet from the grill, balanced by the earthy, nutty borlotti beans.
Overall: a rustic Mediterranean dish simple ingredients, bold flavour, very satisfying.
NOTES:
The origin is Mediterranean, with the strongest roots in Italian coastal cuisine
REGION
Italian-Greece
AROMATIC NOTES
Smoky, Tender, Juicy, Creamy
Grilled octopus is traditional across southern and central Italy, especially along the Tyrrhenian and Adriatic coasts (Lazio, Campania, Puglia)
Polpo” is Italian for octopus; “alla Griglia” means grilled
•In many coastal parts of Italy, octopus is traditionally tenderised by slow cooking before grilling this is what gives that butter-soft bite with a crisp finish.
Borlotti beans are a classic Italian bean (often used in hearty stews) and here they work like a creamy, protein-rich base that soaks up the octopus' juices and olive oil.
Chili oil reflects southern Italian heat, especially Calabria, though the oil format is more moder
Supplier : Capital sea foods
Calamari Fritti
Fried Calamari, Tartare Sauce
CATEGORY:
SERVING PHRASE:
Calamari Fritti
INGREDIENTS:
• Baby Squid
• Potato Flour
• Tartar Sauce
• Parsley
SERVING STANDARDS:
Fried Calamari with Tartare Sauce, the serving standard is 220 g
COOKING METHOD & FLAVOUR
PROFILE:
ALLERGIES:
Eggs, Molluscs, Sulphites, Onion May Contain: Gluten
DISH & BEVERAGE PAIRING:
Prep: Calamari is cleaned, then cut into rings (and sometimes tentacles)
Coating: Lightly dusted (typically in seasoned flour; some kitchens use a flour/semolina mix) for a thin, crisp finish.
Frying: Flash-fried at high temperature for a short time until pale golden and crisp.
Finish & serve: Drained, lightly seasoned, served hot with tartare sauce (with lemon on the side)
Taste: Mild, clean “sea” flavour delicate rather than fishy
Texture: Crispy outside, tender inside (the goal)
Sauce: Tartare sauce brings creamy richness, brightness (often from pickles / capers / lemon), and a gentle tang that cuts through the fry
Overall: Light, crunchy, moreish great as a sharing starter
NOTES:
REGION
Mediterranean Sea (Italy, France, Spain)
AROMATIC NOTES
Crisp, Golden, Juicy, Mild
“Calamari” is the Italian word commonly used for squid in cooking hence the name on many menus worldwide.
The dish is a Mediterranean classic, popular in Italy (especially coastal regions), Spain (think calamari's a la Romana), and Greece, often served as a casual seaside staple.
The “secret” to great calamari is temperature and timing: a hot fryer + quick cook keeps it tender. Tartare sauce became a common pairing in parts of Europe because its acid and pickles/capers balance fried seafood beautifully.
Seabass Crudo with Trout Roe, Espelette Chili, Cedro, and Soy, the serving portion 120 g
COOKING METHOD & FLAVOUR
PROFILE:
Seabass crudo: fresh, raw seabass served simply to highlight quality.
• Trout roe: small orange pearls; salty “sea-spray” hit and a pop.
• Espelette chilli: mild French chilli with a fragrant warmth.
• Cedro: a fragrant citrus (citron); gives a floral lemony lift.
• Soy: savoury seasoning for umami.
ALLERGIES:
Fish, Soy, Mustard, Sulphites, Gluten
DISH & BEVERAGE PAIRING:
• Tartare sauce: classic creamy sauce with tang and herbs/pickles (varies by house recipe).
Crudo - no cooking: the seabass is served raw, sliced/cut to showcase clean flavour and soft texture.
• Cured/seasoned to order: dressed in soy and cedro (citrus) and finished with Espelette chilli. This lightly “tightens” the fish (like a quick cure) without actually cooking it.
• Finished with trout roe for a fresh pop and salinity.
• Tartare sauce on the side adds a creamy, tangy, herby contrast.
NOTES:
REGION
Mediterranean (Italy, France, Japan )
AROMATIC NOTES
Silky. Light, Dry, Tender
Crudo-style seafood comes from Italian coastal kitchens, where the best catch is served raw with just citrus, salt, and quality oil. Modern versions often add global accents here the soy brings umami, while cedro citrus and Espelette keep it Mediterranean in spirit. Serving a creamy sauce alongside is a classic way to balance raw fish with richness and tang.
What “crudo” means: Italian for “raw” a style that focuses on pristine seafood and minimal, bright seasoning.
• Espelette chilli: a protected-origin chilli from the Basque region of France; known for flavour and aroma more than heat.
• Cedro/citron: one of the oldest cultivated citrus fruits; very fragrant and less sharp than lemon great for lifting raw fish.
• Trout roe vs caviar: trout roe gives a brighter, fresher pop and gentle salinity, keeping the dish light.
Supplier: capital sea foods & Rushtons
Carpaccio di Capesante
CATEGORY:
King scallops' carpaccio-smoked chili-radish-lemon vinaigrette
SERVING PHRASE:
King Scallops carpaccio, smoked chili, radish, lemon
INGREDIENTS:
• King Scallops
• Radish
• Smoked chili
• Lemon Mustard vinaigrette
• Garlic flower
SERVING STANDARDS:
King Scallops Carpaccio with Smoked Chili, Radish, and Lemon Vinaigrette, the serving standard 100 g
COOKING METHOD & FLAVOUR
PROFILE:
King Scallops carpaccio-smoked chili-radish-lemon vinaigrette
A delicate raw scallop dish that’s sweet and silky, balanced by acid, light smoke, and crunchy thinly sliced radish.
ALLERGIES:
Molluscs, Mustard ,Garlic May Contain: Gluten
DISH & BEVERAGE PAIRING:
REGION
Mediterranean ( Italy )
AROMATIC NOTES
Silky. Light, fine, Sharp
NOTES:
Scallops' carpaccio: “Carpaccio” is an Italian technique originally for thinly sliced raw beef, later adapted to fish and seafood. Using scallops in carpaccio style is a modern twist Smoked chili: Adds a contemporary European flavour, particularly from Spanish or Basque cuisine. Radish and lemon vinaigrette: Classic garnishes in French and Mediterranean cooking to add freshness and acidity.
Supplier: capital sea foods & Rushtons
Gamberi Scottati
Warm red prawns-Amalfi lemon-evo
CATEGORY:
SERVING PHRASE:
Gamberi Scottati, Amalfi lemon, evo, rocket
INGREDIENTS:
• Red Prawns
• Basil Oil
• Rocket Leave
• Lemon Dressing
SERVING STANDARDS:
Warm Poached Red Prawns with Amalfi Lemon and Extra Virgin Olive Oil (EVO).
ALLERGIES:
Crustacean May Contain: Gluten
COOKING METHOD & FLAVOUR
PROFILE:
Warm Poached red prawns with basil herb oil & Amalfi lemon
Sweet, tender prawns lightly warmed and dressed with high-quality olive oil and aromatic lemon.
DISH & BEVERAGE PAIRING:
REGION
Mediterranean ( South- Italy )
AROMATIC NOTES
Tender, Silky, light, smooth
NOTES:
Warm Red Prawns with Amalfi Lemon and Extra Virgin Olive Oil (EVO) is a dish rooted in Mediterranean, particularly Italian, coastal cuisine
Supplier: capital sea foods & Rushtons
Midollo arrosto
CATEGORY:
Baked bone marrow- toasted sourdough bread-pickled mustard seeds
SERVING PHRASE:
Wagyu Bone Marrow, toasted sourdough bread, pickled mustard
INGREDIENTS:
• Wagyu Bone Marrow
• Mustard seeds
• Sourdough toast
SERVING STANDARDS:
Baked Bone Marrow with Toasted Sourdough Bread and Pickled Mustard Seeds, The serving standard 2 pieces of marrow bones with sourdough bread toasted
the soft, rich marrow inside beef bones that’s roasted until buttery and spreadable. served on the side for spreading the marrow, like very rich butter. mustard seeds cured in vinegar/sugar/salt, adding acidity and a slight pop to cut through the richness.
ALLERGIES:
Mustard, Sulphites, Gluten, Garlic, Onion
May Contain: Molluscs, Crustaceans, Fish, Egg Dairy
DISH & BEVERAGE PAIRING:
REGION
Modern European cuisine
AROMATIC NOTES
Buttery, Crunchy
NOTES:
Baked Wagyu Bone Marrow with Toasted Sourdough Bread and Pickled Mustard Seeds is a dish rooted in European culinary tradition, particularly French and British cuisine
A baked scallop dish flavoured with a garlicky, buttery sauce, brightened with parsley and lemon, with a touch of chili heat.
DISH & BEVERAGE PAIRING:
REGION
North Atlantic-Italy ( Campania, Liguria, Sicily)
AROMATIC NOTES
Tender, rich
NOTES:
Baked Capesante (Scallops) with Parsley, Lemon, Chili, Garlic Butter is a dish rooted in Mediterranean and French culinary traditions. “Al Forno” simply means oven-baked. This style of preparation is widely used across Italy for seafood, pasta, and vegetables. This flavour combination reflects classic Mediterranean seasoning:
• Parsley and garlic are staples in Italian seafood cooking.
• Lemon is commonly used to brighten shellfish, especially in coastal cuisine.
• Chili (pepperoncino) is typical in southern and central Italy.
• Butter is more common in northern Italian seafood dishes, particularly in Veneto and Friuli, where richer sauces are tradition
Baked Vermentino with Veraci Clams, White Wine, Garlic, and Parsley, the standard serving portion 8 clams per portion. Wet wipes and small side bowl for clams
Baked clams in a light, aromatic white wine and garlic sauce, finished with parsley
ALLERGIES:
Molluscs, Sulphites, Garlic May Contain: Gluten
DISH & BEVERAGE PAIRING:
REGION
Mediterranean, Italy
AROMATIC NOTES
Tender, light, freshness
NOTES:
Baked Vermentino with Veraci Clams, White Wine, Garlic, and Parsley is a dish firmly rooted in Italian coastal cuisine, especially from Liguria, Tuscany, and Sardini
Sesonality: September till April
Supplier: capital sea foods
Carpaccio Di Manzo
CATEGORY:
SERVING PHRASE:
Carpaccio di Manzo
INGREDIENTS:
• Beef Girello
• Rocket Leave
• Sundried Tomatoes
• Pine nuts
• Lemon Mustard Vinaigrette
SERVING STANDARDS:
Carpaccio di Manzo with Rocket, Sundried Tomato, and Pine Nuts, the serving portion 80 g
ALLERGIES:
Sulphites, Mustard, Garlic, Onion May Contain: Gluten
COOKING METHOD & FLAVOUR
PROFILE:
Carpaccio di Manzo-rocket-sundried tomato-pine nuts
This is a classic Italian appetizer. Carpaccio di Manzo is very thinly sliced raw beef, typically served fresh and tender. It’s topped with rocket (arugula) for a peppery bite, sundried tomatoes for a sweet and concentrated flavour, and pine nuts for a subtle, nutty crunch. Often finished with a drizzle of olive oil, lemon, or Parmesan shavings.
DISH & BEVERAGE PAIRING:
REGION
Veneto ( Italy )
AROMATIC NOTES
Tender, light, Crisp, Freshness
NOTES:
Carpaccio: Traditionally thinly sliced raw beef, created in Venice in the 1950s at Harry’s Bar. It was originally served with a light dressing and Parmesan Rocket (arugula), sundried tomatoes, and pine nuts: These are Mediterranean additions that reflect Italian cuisine’s use of fresh, flavourful ingredients.
Supplier: JJ Meats & Rushtons
Gambero Rosso
CATEGORY:
Mazzara del Vallo red prawn Battuta-pink peppercorn-lemon verbena
SERVING PHRASE:
Battuta di gambero rosso
INGREDIENTS:
• Red prawn
• Lemon Verbena
• Pink peppercorn
SERVING STANDARDS:
Mazzara del Vallo Red Prawn Battuta with Pink Peppercorn and Lemon Verbena, the serving portion 4 pieces, Wet wipes
ALLERGIES:
Crustacean, Garlic May Contain: Gluten, Molluscs, Fish, Dairy, Soy, Sulphites
COOKING METHOD & FLAVOUR
PROFILE:
Mazzara del Vallo red prawn Battuta-pink peppercorn-lemon verbena
A raw or lightly seasoned prawn delicately flavoured with pink peppercorn and lemon verbena, highlighting the sweetness and freshness of the Sicilian red prawn
DISH & BEVERAGE PAIRING:
REGION
Italy, Sicily
AROMATIC NOTES
Tender, Soft, Crunch, Aromatic
NOTES:
The dish’s origin is Sicilian/Italian, combining the traditional use of local red prawns with modern raw preparation and refined garnishes. It’s not a classic historic dish but a modern expression of regional Italian seafood.
Supplier : capital sea foods
Gamberoni
Grilled herb marinated king prawns
SERVING PHRASE:
Grilled herb marinated king prawns
INGREDIENTS:
• King prawns
• Parsley
• Fresh herbs
• Garlic
• Lemon
SERVING STANDARDS:
Grilled Herb-Marinated King Prawns served with a charred half lemon; serving portion 3 pieces. Wet wipes on request
CATEGORY:
COOKING METHOD & FLAVOUR
PROFILE:
Large grilled king prawns in a shell with mix of herbs.
Savory and aromatic, sweet and delicate with a fresh touch given from the lemon.
ALLERGIES:
Crustacean, Garlic
May Contain: Gluten, Molluscs, Fish, Dairy, Soy, Sulphites, Sulphites,
DISH & BEVERAGE PAIRING:
REGION
Italy, Mediterranean cost
AROMATIC NOTES
Savory, sweet, fresh, slightly smoky
NOTES:
Grilling prawns: the dish is a mediterranean-style seafood preparation that highlight the natural sweetness and firm texture of the prawns, enhanced by aromatic herbs. It's simply and elegant often served as light main course in coastal Italian cuisine.
Supplier : capital sea foods
Insalata Di Lenticchie Puy-lentil salad- Grilled Vegetables
• Cherry tomatoes Lentils topped with mix vegetables and apple slices.
COOKING METHOD & FLAVOUR
PROFILE:
Simmer lentils until tender but firm, grill vegetables until lightly charred, toss lentils with dressing, mixed with vegetables and apple
CATEGORY:
ALLERGIES:
Onion May contain gluten
DISH & BEVERAGE PAIRING:
REGION
Le puy-Valley, France
AROMATIC NOTES
Earthy and nutty, smoky, crisp, balanced and light
NOTES:
Puy lentils comes from Le Puy-en-Velay, France. They have a natural peppery flavour, hold their shape when cooked.
Supplier: Rushton
INSALATA DI GRIANCHIO REALE
CATEGORY:
King Crab, Mix leaf salad, Lemon mustard dressing
SERVING PHRASE:
King crab salad
INGREDIENTS:
• King crab,
• Mixed leaf salad
• Avocado
• Chive
• Spring onion
SERVING STANDARDS:
• lemon mustard dressing Crab is gently flaked and kept chilled. Salad greens are lightly seasoned and assembled fresh. Pink sauce is emulsified cold and rested briefly to allow flavours to integrate.
COOKING METHOD & FLAVOUR
PROFILE:
King Crab, mix leaf salad, lemon mustard dressing.
Tender king crab atop a crisp mix of seasonal greens, finished with bright lemon mustard dressing
ALLERGIES:
Mustard, Crustacean, Onion May Contain: Gluten
DISH & BEVERAGE PAIRING:
REGION
Coastal Northern Italy / Mediterranean Influence
AROMATIC NOTES
Tender, juicy, Freshness
NOTES:
- King crab is one of the most prized shellfish in global cuisine, valued for its large size, firm texture, and natural sweetness. It is considered a luxury ingredient and is most commonly served with minimal intervention to preserve its pure, oceanic character.
- Supplier: Reach
Caesar salad
Baby Gem, Anchovies, Capers, Grana Padano, Herbs, Marinated Croutons
SERVING PHRASE:
Baby gem, anchovies, capers, grana padano, herb, marinated croutons
INGREDIENTS:
• Baby Gem
• Anchovies
• Capers
• Grana Padano
• Eggs
• Croutons
SERVING STANDARDS:
FOH
CATEGORY:
ALLERGIES:
Dairy, Fish, Sulphites, Eggs, Gluten, Mustard
COOKING METHOD & FLAVOUR
PROFILE:
Baby gem, Anchovies, Capers, Grana Padano, Eggs, Croutons
A salad made with romaine lettuce, croutons, Parmesan cheese, and a creamy dressing typically made from eggs, olive oil, lemon, garlic, and sometimes anchovies
DISH & BEVERAGE PAIRING:
REGION
Tijuana ( Mexican-Italian)
AROMATIC NOTES
Crispy, Creamy, Rich, Crunchy
NOTES:
Caesar salad was created in 1924 in Tijuana, Mexico, by Italian-American chef Caesar Cardini. The original version used romaine lettuce (like baby gem), eggs, olive oil, lemon, garlic, and cheese. Anchovies were not always added whole at first, but anchovy flavour came from Worcestershire sauce. Whole anchovies became common later. Capers and Grana Padano reflect Italian influence and are modern or European variations.
Supplier: Rushtons & olivarelli
BARBABIETOLA
Poached Beetroot, Hazelnut dressing
CATEGORY:
SERVING PHRASE:
Poached beetroot, hazelnut dressing
INGREDIENTS:
• Poached Beetroot
• Hazelnut
• Mint
SERVING STANDARDS:
Poached heritage beetroot with toasted hazelnut dressing
COOKING METHOD & FLAVOUR
PROFILE:
Poached beetroot, hazelnut dressing
Tender poached beetroot, dressed in toasted hazelnut Dressing
ALLERGIES:
Nuts, Sulphites
May contain : Gluten
DISH & BEVERAGE PAIRING:
REGION
Piedmont, Northern Italy
AROMATIC NOTES
Tender, Crunchy, sweetness, fresh
NOTES:
Beetroot has been used across Europe since Roman times. In Italy, it appears more frequently in northern regions such as Veneto, Lombardy, and Trentino-Alto Adige, where root vegetables are common in cooler climates.
Hazelnuts are strongly associated with Piedmont (Piemonte) in northern Italy. The region produces one of the most prized varieties in the world, Tonda Gentile delle Langhe. Hazelnuts are widely used there in both Savory and sweet dishes
Supplier: Rushtons
CARCIOFI E FAGIOLI BIANCHI
White Beans, Artichoke & salsa Verde
CATEGORY:
SERVING PHRASE:
White Beans, Artichokes, Salsa Verde
INGREDIENTS:
• White Beans
• Artichokes
• Salsa Verde
• Spring onion
• Chives
SERVING STANDARDS:
White beans with tender artichokes, finished with vibrant salsa Verde.
COOKING METHOD & FLAVOUR
PROFILE:
White Bens, Artichoke, Salsa Verde
Creamy white beans paired with earthy artichokes, draped in vibrant, aromatic salsa Verde
ALLERGIES:
Sulphites, Onion, Egg May contain : Gluten
DISH & BEVERAGE PAIRING:
REGION
Northern and Central Italy
AROMATIC NOTES
Tender, Sweetness, fresh, Creamy
NOTES:
• Artichokes are widely grown in Lazio (around Rome), Tuscany, and Sardinia, with Romanesco varieties being particularly famous.
• White beans (like cannellini) are classic in Tuscany, Umbria, and Lazio, often used in soups, stews, and vegetable dishes.
• Salsa Verde (herb sauce with parsley, garlic, capers, and olive oil) is traditional across Northern Italy, especially in Piedmont and Liguria, but also appears in central Italian cuisine.
Supplier: Rushton
FOGLIE AMARE
Endive, Radicchio, Walnut & Walnut Dressing
CATEGORY:
SERVING PHRASE:
Foglie Amare
INGREDIENTS:
Endive
Radicchio
Walnut
Chives
Walnut Dressing
Dijon Mustard
SERVING STANDARDS:
Bitter leaves of endive and radicchio with toasted walnuts, dressed in rich walnut vinaigrette
COOKING METHOD & FLAVOUR
PROFILE:
Endive, Radicchio, Walnut & Walnut Dressing
Crisp bitter leaves of endive and radicchio, accented with toasted walnuts and a nutty walnut dressing.
ALLERGIES:
Sulphites, Walnut, onion, Mustard May contain : Gluten
DISH & BEVERAGE PAIRING:
REGION
Northern Italy, particularly Piedmont and Veneto
AROMATIC NOTES
Tender, Sweetness, fresh, Creamy
NOTES:
Radicchio is strongly associated with Veneto, especially Treviso, which is famous for its red radicchio varieties.
Endive (Scarola or Invidia) is common across Northern and Central Italy, often used in salads or lightly braised.
Walnuts are a specialty of Piedmont and Liguria, where they are used in sauces, salads, and dressings.
Supplier: Rushton
Oyster
Served with red wine vinegar shallots & lemon wedges
SERVING PHRASE:
Oysters
INGREDIENTS:
• Oyster
• Mignonette
• Lemon wedges
SERVING STANDARDS:
Oysters in a copper bowl with crushed ice. 6 Pcs for small and regular 12pcs
CATEGORY:
ALLERGIES:
Molluscs, Sulphites, onion May Contain: Gluten
COOKING METHOD & FLAVOUR
PROFILE:
Served with red wine vinegar shallots & lemon wedges
This is a preparation style for a dish, usually raw or lightly cooked seafood or meats, where the main ingredient is served with red wine vinegar, shallots, and lemon wedges. The red wine vinegar adds a tangy, slightly acidic note, the shallots provide a mild, sweet-onion crunch, and the lemon wedges allow diners to add fresh citrus brightness
DISH & BEVERAGE PAIRING:
REGION
French and Mediterranean.
AROMATIC NOTES
Smooth, Fresh
NOTES:
Ancient coastal civilizations were eating oysters over 5,000 years ago. The Romans were the first to cultivate oysters deliberately and spread oyster consumption across Europe France later became the reference point for modern oyster culture, classification, and raw service, especially from regions like Brittany, Normandy, and Arcachon. The practice of eating oysters raw became refined in French cuisine and oyster bars from the 17th–19th centuries
Supplier: Capital Seafood
Caviar
CATEGORY:
Seved with blinis, egg, red onion, chives, creame fraiche, Lemon Zest, Gusano salt
SERVING PHRASE:
Caviar with blinis, egg, red onion, chives, creame fraiche, lemon zest, gusano salt
INGREDIENTS:
• Oscietra Caviar
• Blini
• Cream Fraiche
• Red onion
• Chive
SERVING STANDARDS:
Blinis service with egg, red onion, chive, crème fraiche, and lemon zest. The serving portion 12 blini pcs.
COOKING METHOD & FLAVOUR
PROFILE:
Served with Blinis, egg, red onion, chive, Cream fraiche, lemon zest
This is a classic caviar serving. The caviar is accompanied by blinis (small, soft pancakes) and garnishes like boiled or lightly cooked egg, red onion, chives, crème fraiche, and lemon zest
ALLERGIES:
Dairy, Egg, Fish, Onion May Contain: Gluten
DISH & BEVERAGE PAIRING:
REGION Italy, France
AROMATIC NOTES
Tender, Creamy, soft, freshness
NOTES:
originates from Eastern European and Russian cuisine, refined in modern cuisine for presentation and balance, especially when served with caviar or smoked fish.
Supplier: Capital Seafood, Rushtons
Seafood Tower
CATEGORY:
Mazzara del Vallo prawns-Langoustine-lobster-carpaccio di capesante-spigola-lemon wedges-mignonette-tartar sauce
SERVING PHRASE:
Seafood Tower
INGREDIENTS:
• Prawns
• Langoustine
• Lobster
• Capesante, Spigola, mignonette, tartarsauce
SERVING STANDARDS:
Serving portion: Mazzara del Vallo Prawns: 4 Pieces Langoustine: 2pieces, Lobster 1 whole, Carpaccio di Capesante- 4 slices, Spigola- 4 slices and oysters ( Depends the order )
COOKING METHOD & FLAVOUR
PROFILE:
Mazzara del Vallo prawns-langoustine-lobster-carpaccio di Capesante-spigola-lemon wedges-mignonette-tartar Sauce
ALLERGIES:
Crustacean, Onion, Fish, Molluscs, Egg, Sulphites May Contain: Gluten
A luxury raw seafood assortment featuring Sicilian Mazara prawns, langoustine and lobster, scallop carpaccio (Capesante) and raw sea bass (Spigola), served chilled with lemon wedges, mignonette, and tartar sauce as condiments
DISH & BEVERAGE PAIRING:
REGION
Italian and French
AROMATIC NOTES
Silky, Delicate,
NOTES:
Mazzara del Vallo prawns: From Sicily, Italy Langoustine and lobster: Classic European shellfish, Carpaccio di Capesante (scallop carpaccio): Italian-inspired technique (raw seafood thinly sliced), modern fine-dining adaptation. Spigola (sea bass, crudo-style): Mediterranean raw fish preparation, common in Italy and coastal Europe.
Supplier: Capital sea food
RISOTTO ALLA PESCATORE
CATEGORY:
Baked Italian style paella- squid-clams-bottarga-prawns-sea bass-Datterino tomatoesbisque-lobster-basil-scorpion fish
SERVING PHRASE:
Risotto ai Frutti di mare
INGREDIENTS:
• Mix seaFood
• Risotto
• Bottarga
• Scorpion fish
SERVING STANDARDS:
RegularPortion
ALLERGIES:
Onion, Fish, Crustaceans, Molluscs, Egg, Garlic May Contain: Gluten
Rice is first cooked in a seafood and tomato base, seafood is layered in stages, and the dish is finished in the oven, so the rice absorbs flavour evenly while seafood cooks gently. It is served directly from the pan, often finished with bottarga and olive oil
DISH & BEVERAGE PAIRING:
REGION
Southern and Coastal Italy, with a Mediterranean Influence
AROMATIC NOTES
Rich , Savory, Fresh
NOTES:
Paella
Originally from Valencia, Spain. Traditional paella is a Spanish rice dish cooked in a wide shallow pan. Italian versions adapt local seafood and flavours . Italian-style baked seafood paella This is a modern fusion, combining Spanish paella technique with Italian seafood and ingredients, often finished in the oven and using Italian tomatoes, olive oil, and shellfish traditions
Supplier : capital Sea Foods & Rushtons
CATEGORY:
Tagliatelle Ragu Rosso Beef
Ragu - Rosemary
SERVING PHRASE:
Tagliatelle bolognese
INGREDIENTS:
• Beef Ragu
• Rosemary
• Tagliatelle
• Tomato sauce
• Parmesan Cheese
SERVING STANDARDS:
• Regular Portion
COOKING METHOD & FLAVOUR
PROFILE:
Tagliatelle , beef ragu, Rosemary
Tagliatelle al ragù di Manzo al Rose Marino: long, flat egg pasta tossed with a slowcooked beef ragù, gently scented with rosemary.
NOTES:
Tagliatelle
ALLERGIES:
Gluten, Egg, Dairy, Onion, Sulphite
DISH & BEVERAGE PAIRING:
REGION
Emilia-Romagna ( Italy )
AROMATIC NOTES
Silky, Tender, Glossy
A traditional Italian pasta from the Emilia-Romagna region, especially Bologna. The name comes from the Italian Taglieri, meaning “to cut,” referring to ribbons cut from rolled pasta sheets
Beef ragù (ragù alla bolognese)
Originates from Bologna, Italy. The word ragù comes from the French ragout, a slow-cooked meat stew, but Italians developed it into a meat sauce served with pasta, traditionally tagliatelle rather than spaghetti
Spinach, ricotta cheese Ravioli, Pecorino Cheese, Herb oil
Delicate, comforting stuffed pasta, finished simply to highlight the quality of the filling and cheese.
ALLERGIES:
Dairy, Eggs, Gluten, Onion
DISH & BEVERAGE PAIRING:
REGION
Italy (Central/Northern)
AROMATIC NOTES
Soft, Silky, Creamy
NOTES:
Ravioli are a classic Italian stuffed pasta dating back to the 14th century, with earliest references from Northern Italy, particularly Liguria, Piedmont, and Lombardy. They were originally made as a way to use leftovers, encasing cheeses, vegetables, or meats in thin pasta sheets. The name “raviolo” comes from riavvolgere, meaning “to wrap” or “fold,” describing the folding technique.
Supplier: Rushton & In house
Bucatini Cacio E pepe
Bucatini-pecorino-black pepper
CATEGORY:
SERVING PHRASE:
Cacio E pepe
INGREDIENTS:
• Bucatini
• Pecorino
• Butter (unsalted)
• Black Pepper Regular Portion
SERVING STANDARDS:
COOKING METHOD & FLAVOUR
PROFILE:
Bucatini – pecorino-black pepper
No cream, no butter just pasta water emulsified with pecorino and pepper to make a creamy, glossy sauce
ALLERGIES:
Eggs, Gluten, Dairy, Onion
DISH & BEVERAGE PAIRING:
REGION
Italy ( Rome-Lazio)
AROMATIC NOTES
Glossy, Smooth, Springy, Crunch
NOTES:
Bucatini with Pecorino and Black Pepper is the classic Cacio e Pepe, a traditional Roman pasta dish Dates back to ancient times when shepherds in central Italy used simple ingredients they could carry with them dried pasta, Pecorino Romano cheese, and black pepper
A variation on Aglio e olio–style fish pasta, where good olive oil, aromatics, and fresh herbs let the fish shine.
ALLERGIES:
Eggs, Gluten, Fish, Onion
DISH & BEVERAGE PAIRING:
REGION
Italy
AROMATIC NOTES
Tender, Soft, Rich
NOTES:
• Mediterranean Italian, inspired by southern Italian seaside cooking. Spaghetti is one of the most iconic Italian pasta shapes, with roots in Southern Italy, particularly Campania and Naples
• It became widely popular by the 19th century, paired with simple sauces that highlight local ingredients. This dish is Southern Italian in origin, particularly inspired by Campania, Sicily, and other Mediterranean coastal regions, where fresh seafood meets simple pasta, herbs, and chili for a bright, flavorful combination.
• Supplier: Capital Sea Food & In House
Spaghetti alla Carbonara
Guanciale pork-egg yolk-pecorino
SERVING PHRASE:
Carbonara
INGREDIENTS:
• Guanciale
• Egg yolk
• Pecorino
SERVING STANDARDS:
Regular portion
COOKING METHOD & FLAVOUR
PROFILE:
Guanciale pork-egg yolk-pecorino
No cream, no garlic, no onion just that rich, silky sauce created by egg yolks + cheese + hot pasta water
CATEGORY:
ALLERGIES:
Eggs, Gluten, Dairy
DISH & BEVERAGE PAIRING:
REGION
Italy ( Rome, Lazio )
AROMATIC NOTES
Silky, creamy, glossy
NOTES:
Guanciale, egg yolk, and Pecorino are the classic ingredients for Spaghetti alla Carbonara, which originates from Rome, Lazio, Italy. Carbonara developed in the mid-20th century, likely influenced by Italian peasant cooking and the availability of cured pork (guanciale) and eggs.
Supplier: In house pasta & JJ meats
Tagliarini Al Granchio
King crab, Parsley, evo
SERVING PHRASE:
Tagliarini al granchio
INGREDIENTS:
• King Crab
• Parsley
• Dattirino Cherry Tomato
• Parsley
• Extra virgin olive oil
SERVING STANDARDS:
Regular portion
CATEGORY:
COOKING METHOD & FLAVOUR
PROFILE:
King Crab-parsley-evo
Delicate king crab meat gently warmed in extra-virgin olive oil, finished with fresh parsley. The sauce is light and glossy, coating the pasta without heaviness, letting the crab’s natural sweetness stay front and centre Aromatic but restrained, with a soft herbal freshness and a lingering marine note
ALLERGIES:
Eggs, Gluten, Crustacean,onion, garlic
DISH & BEVERAGE PAIRING:
REGION
Italy ( Rome, Lazio )
AROMATIC NOTES
Silky, Light, glossy
NOTES:
King Crab with Parsley and Extra Virgin Olive Oil (EVO) is a modern Mediterranean -style seafood preparation rather than a traditional dish with a specific historical origin. Naturally found in the North Pacific and Bering Sea, often associated with Alaska, Russia, and Japan. In fine dining, it’s imported and served in many regions.
Al dente linguine tossed with sweet, tender lobster, gently simmered Datterino tomatoes that bring natural sweetness and light acidity, finished with fresh basil. The sauce is glossy and delicate, coating the pasta while letting the lobster remain the star.
REGION
Mediterranean ( South Italy )
AROMATIC NOTES
Silky, Light, glossy
NOTES:
Linguine with Lobster, Datterino Tomatoes, and Basil is a dish rooted in Italian coastal cuisine, particularly from Southern Italy and Liguria.
Supplier: In house Pasta & capital sea foods
Risotto ai Funghi porcini
Carnaroli rice- porcini mushroom-black truffle
SERVING PHRASE:
Risotto ai Funghi porcini
INGREDIENTS:
• Carnaroli Rice
• Porcini mushroom
• Black Truffle
• Truffle oil
• Micro Greens
• Parmesan Cheese
SERVING STANDARDS:
Regularportion
COOKING METHOD & FLAVOUR
PROFILE:
Carnaroli rice-porcini mushroom-black truffle
CATEGORY:
This is a luxurious Italian risotto dish made with Carnaroli rice, which is prized for its creamy texture and ability to absorb Flavors while staying al dente. The dish features porcini mushrooms, known for their earthy, nutty flavour, and is enhanced with black truffle, which adds an intense, aromatic, and slightly musky richness
ALLERGIES:
Dairy, Sulphites, Onion, Mushroom May Contain: Gluten
DISH & BEVERAGE PAIRING:
REGION
Italy ( north-central )
AROMATIC NOTES
Silky, meaty, tender
NOTES:
Carnaroli rice
An Italian rice variety developed in Northern Italy (Piedmont and Lombardy) in the 20th century. It is prized for risotto because it keeps its shape and produces a creamy texture.
Porcini mushrooms
Wild mushrooms native to Europe, especially common in Italian and Central European forests. They are a staple in Northern Italian cuisine.
Black truffle
Mainly associated with Italy and France. In Italy, important truffle regions include Piedmont, Umbria, Tuscany, and Marche. Black truffles grow underground near oak and hazelnut trees.
Supplier: Rushtons
Penne Con Ragu Di Vitello
White Veal Ragu
SERVING PHRASE:
Penne al Ragu bianco
INGREDIENTS:
• Penne (Can choose options of pasta)
• Veal Ragu
• Grated Parmesan Cheese (on table side)
SERVING STANDARDS:
CATEGORY:
ALLERGIES:
Eggs, Gluten, Dairy, Onion, Celery
COOKING METHOD & FLAVOUR
PROFILE:
Penne Con Ragu Di Vitello
This is a classic Italian pasta dish featuring penne, the short, ridged tube pasta that holds sauce beautifully, paired with a veal ragù. The ragù is made by slow-cooking tender veal with aromatic vegetables, tomatoes, and herbs, creating a rich, Savory sauce with a deep, delicate flavour.
DISH & BEVERAGE PAIRING:
REGION
Italy ( north-central )
AROMATIC NOTES
meaty, tender
NOTES:
Penne con ragù Bianco di vitello – Origin
This dish comes from Italian cuisine, particularly Central and Northern Italy
Penne pasta originated in the Liguria/Campania area in the 19th century and became popular throughout Italy because the tube shape holds sauce well
Ragù Bianco means “white ragù,” a meat sauce made without tomato, cooked with minced or chopped meat, wine, vegetables, and broth.
Vitello (veal) is commonly used in northern and central Italian cooking for lighter, delicate meat sauces
Supplier: JJ Meats & In house pasta
Linguini alle vongole Clams, Garlic, Bottarga
CATEGORY:
SERVING PHRASE:
Linguine alle Vongole e bottarga
INGREDIENTS:
• Linguine
• Clams
• Bottarga
• Garlic
• Parsley
SERVING STANDARDS:
Regular Portion
COOKING METHOD & FLAVOUR
PROFILE:
Linguine – fresh clams- bottarga-garlic-parsley
ALLERGIES:
Eggs, Gluten, Molluscs, Crustacean, Sulphites, Onion, Garlic, Fish
DISH & BEVERAGE PAIRING:
This is a classic Italian seafood pasta dish that celebrates the fresh, briny Flavors of the sea Linguine, long flat strands, are perfect for holding the delicate clam sauce
Bottarga (cured fish roe) adds a rich, Savory umami depth and a slightly nutty, briny flavour, while garlic and parsley provide aromatic brightness and freshness, balancing the richness of the seafood.
REGION
Italy ( north-central )
AROMATIC NOTES
Al Dente, juicy, rich, freshness
NOTES:
Linguine
A pasta from Liguria, Italy (northwest coast). The name means “little tongues,” referring to its flat, narrow shape. It is traditionally paired with seafood. Fresh clams (vongole)
A staple seafood along the Italian coastline, especially in Liguria, Campania, and Veneto, and central to many coastal pasta dishes. Bottarga
A specialty of Sardinia and Sicily, made from cured fish roe, traditionally mullet or tuna, grated or sliced over pasta and seafood.
Supplier : Capital Sea Food & In house pasta
ORZO
Tomato & stracciatella
CATEGORY:
SERVING PHRASE:
Orzo, Tomato, stracciatella
INGREDIENTS:
Orzo
Tomato
Stracciatella
Chopped
SERVING STANDARDS:
COOKING METHOD & FLAVOUR
PROFILE:
Orzo, Tomato, Stracciatella
Tender orzo pasta tossed with sweet, sun-ripened tomatoes and finished with silky, creamy stracciatella cheese, lightly accented with olive oil and fresh herbs
ALLERGIES:
DISH & BEVERAGE PAIRING:
REGION
Southern Italy, particularly Campania and Puglia
AROMATIC NOTES
Creamy, soft , freshness
NOTES:
• Tomatoes and fresh pasta are staples of Campania, especially around Naples, where simple, vibrant pasta dishes are common.
• Stracciatella cheese originates from Puglia, made from the creamy interior of burrata, reflecting the rich dairy tradition of southern Italy.
• Orzo (or “risoni”) is widely used across Southern Italy in light, brothy, or vegetable-based pasta dishes.
Supplier : Rushton
Sulphites, Onion, Garlic, Gluten Regular
Ippoglosso
CATEGORY:
Pan Seard halibut fillet-shaved fennel-samphire-lemon
SERVING PHRASE:
Pan-seared halibut
INGREDIENTS:
• Halibut
• Fennel
• Samphire
• Lemon Dressing
SERVING STANDARDS:
Regular portion
COOKING METHOD & FLAVOUR
PROFILE:
Pan-seared
• Halibut fillet seasoned lightly with sea salt
• Seared in olive oil (or olive oil + a touch of butter) to achieve a golden crust
• Finished gently to keep the flesh pearly, moist, and flaky
• No heavy basting let the fish stay clean and pure This method highlights the halibut’s natural sweetness while adding a subtle toasted note from the pan.
ALLERGIES:
Dairy, Fish, May Contain Gluten
DISH & BEVERAGE PAIRING:
REGION
English , Mediterranean
AROMATIC NOTES
• Fresh lemon zest – bright, uplifting, and clean
• Fennel fronds – soft aniseed freshness that echoes the shaved fennel
• Sea breeze / saline notes – naturally coming from the samphire
NOTES:
A refined expression of Italian coastal cuisine inspired by the Ligurian and Tyrrhenian shores, where pristine fish is paired with citrus, wild coastal greens, and olive oil. Samphire, a naturally saline shoreline plant, brings crisp texture and a fresh, mineral note that echoes the sea. Rooted in classical seafood cookery, this dish reflects the Sale e Pepe Mare philosophy of simplicity, balance, and respect for the sea.
Supplier: Capital sea foods & Rushtons
TONNO GRIGLIATO
CATEGORY:
Grilled tuna steak- sauteed spinach-vinaigrette
SERVING PHRASE:
Grilled tuna steak
INGREDIENTS:
Tuna
Sauteed spinach
Vinaigrette
Evo
SERVING STANDARDS:
Regular portion
COOKING METHOD & FLAVOUR
PROFILE:
Grilled tuna steak, sauteed spinach, vinaigrette
Grill over high heat on a well-heated grill or pan. Sear hard and fast, about 1 to 2 minutes per side depending on thickness. The exterior should develop a light char while the center stays rare to medium-rare. Overcooking will dry the fish and dull its flavor. Rest briefly, then slice cleanly.
ALLERGIES:
Fish, Sulphites
May Contain Gluten , crustacean , molluscs
DISH & BEVERAGE PAIRING:
REGION
Southern Italy, especially Sicily and Campania
AROMATIC NOTES
Tender, juicy, fresh
NOTES:
Grilled tuna has deep roots in the Mediterranean, especially in Sicily, where tuna fishing dates back to the Phoenicians and later became highly organized under Arab and Spanish influence. The traditional tuna harvest system, known as the tonnara, was central to Sicilian coastal life for centuries
Supplier: Capital sea foods & Rushtons
Sogliola
Dover sole-Extra virgin olive oil-Amalfi lemon
SERVING PHRASE:
Dover sole
INGREDIENTS:
• Dover sole
• Amalfi lemon butter dressing
• Extra-virgin olive oil
SERVING STANDARDS:
Regular portion
CATEGORY:
COOKING METHOD & FLAVOUR
PROFILE:
• Dover sole prepared whole or on the bone to preserve moisture and flavour
• Gently cooked lightly pan-seared using extra-virgin olive oil
• Finished off the heat with Amalfi lemon dressing, allowing the citrus oils to perfume the fish
Flavour Profile
• Delicate sweetness of Dover sole
• Bright, aromatic acidity from Amalfi lemon
• Green, rounded richness from extra-virgin olive oil
• Fresh sea breeze / marine minerality –natural to Dover sole
• White flowers & citrus blossom –subtle, aromatic lift from Amalfi lemon
NOTES:
This preparation reflects the classical Italian seafood tradition, rooted in 19th-century coastal kitchens where simplicity was both necessity and philosophy As olive oil replaced heavier fats and citrus became a primary seasoning, dishes like this emerged elegant, light, and precise marking the evolution of Italian fish cookery toward purity and balance
Supplier : Capital Sea Food
Grilled Squid Herb marinated squid-Jerusalem artichoke
SERVING PHRASE:
Grilled squid and Jerusalem artichoke.
INGREDIENTS:
• Grilled squid
• Herb marination
• Jerusalem artichoke
• Garlic
• Onion
SERVING STANDARDS:
Regular portion
COOKING METHOD & FLAVOUR
PROFILE:
• Fresh squid marinated briefly in parsley, thyme, rosemary, and garlic, bound with extra-virgin olive oil
• Quickly grilled over high heat or seared in a hot pan to develop light caramelisation while preserving tenderness
• Jerusalem artichoke prepared separately roasted for depth, puréed for creaminess, or thinly sliced for texture
• Finished with sea salt and a final touch of olive oil
Flavour Profile
Herbaceous and lightly smoky squid, balanced by the earthy sweetness and refined texture of Jerusalem artichoke.
CATEGORY:
ALLERGIES:
Molluscs, Garlic, Onion
May Contain: Gluten, Crustacean, Fish, Egg, Dairy, Soy, Sulphites, Mustard
DISH & BEVERAGE PAIRING:
REGION
Mediterranean Europe
AROMATIC NOTES
• Fresh herbs – parsley (green and bright), thyme (soft and Savory), rosemary (piney and resinous)
• Garlic – warm and aromatic, gently sweet once grilled
Rooted in Italian coastal tradition, this dish draws on the Mediterranean practice of marinating and grilling fresh squid with herbs and olive oil. Paired with Jerusalem artichoke an ingredient long embraced in Italian regional cooking it reflects the Sale e Pepe Mare philosophy of balance between sea and land, history and modern refinement.
Supplier : capital sea foods
Vitello alla Milanese
Bone-in pan fried veal chop-breadcrumbs
SERVING PHRASE:
Vitello alla Milanese
INGREDIENTS:
• Bone-in veal chop
• Fresh breadcrumbs
• Free-range eggs
• Plain flour
• Butter (or clarified butter)
• Sea salt/Lemon (for finishing, optional.
SERVING STANDARDS:
Served with a sprinkling of sea salt and grilled half of a lemon.
COOKING METHOD & FLAVOUR
PROFILE:
• Bone-in veal chop trimmed and lightly flattened
• Dredged in flour, dipped in beaten egg, then coated evenly in fresh breadcrumbs
• Gently pan-fried in butter or clarified butter until golden and crisp, turning once
• Finished simply with sea salt and served immediately
• Traditionally accompanied by lemon, served on the side
• Delicate, milky sweetness of veal
• Buttery richness from pan-frying
• Toasted bread notes from golden breadcrumbs
• Gentle acidity from lemon (optional, for balance)
Warm, buttery, and lightly toasted, lifted by a clean citrus finish.
Veal has long been a cornerstone of European cooking, valued for its tenderness and delicate flavour, especially when prepared on the bone In Lombardy, this tradition reaches its most celebrated form in Cotoletta alla Milanese, a breaded veal chop pan-fried in butter, first recorded in Milanese kitchens in the 18th century. The use of breadcrumbs reflects a broader Italian and European technique, enhancing texture while preserving the meat’s natural richness This dish stands as a timeless expression of Milanese culinary heritage and classical technique.
Supplier : JJ meats & Rushtons
POLLO ALLA MILANESE
Pan fried cornfed chicken breast- breadcrumbs
SERVING PHRASE:
Pollo Alla Milanese
INGREDIENTS:
• Chicken breast
• Fresh breadcrumbs
• Free-range eggs
• Plain flour
• Butter (or clarified butter)
• Sea salt/Lemon (for finishing, optional.
SERVING STANDARDS:
Served with a sprinkling of sea salt and grilled half of a lemon.
COOKING METHOD & FLAVOUR
PROFILE:
Pan fried cornfed chicken breast- breadcrumbs
Pan fry in clarified butter or a butter and neutral oil mix over medium heat. The fat should be hot but not smoking. Cook until the crust is deep golden and crisp, turning once to maintain even color. The goal is a thin, crunchy exterior with juicy, tender meat inside
Warm, buttery, and lightly toasted, lifted by a clean citrus finish.
Pollo alla Milanese comes from Milan and is closely related to the famous Cotoletta alla Milanese, which traditionally uses veal The dish dates back to at least the 12th century, with records describing breaded and fried veal cutlets served in Milan
Supplier : JJ meats & Rushtons
Carre di Agnello
Herb Marinated Lamb Rack
SERVING PHRASE:
Grilled lamb rack
INGREDIENTS:
• Lamb Rack
• Rocket
• Herb Marination (Rosemary, Thyme, Garlic, Parsley
• Datterini Tomatoes
SERVING STANDARDS:
Serving Portion 250 g
COOKING METHOD & FLAVOUR
PROFILE:
Herb-marinated, roasted or grilled
• Rack of lamb marinated in fresh Mediterranean herbs (rosemary, thyme, garlic, parsley) with extra-virgin olive oil and lemon zest
• Brought to room temperature, then seared to develop colour
• Finished oven-roasted or gently grilled to the desired doneness, traditionally pink and juicy
• Rested briefly, then carved and served simply
Succulent herb-marinated lamb with aromatic Mediterranean notes, gentle richness, and a clean, balanced finish.
NOTES:
CATEGORY:
ALLERGIES:
DISH & BEVERAGE PAIRING:
REGION
Mediterranean
AROMATIC NOTES
• Rosemary – piney, resinous, and unmistakably aromatic
• Thyme – earthy, slightly floral warmth
• Garlic – savoury and gently sweet once cooked
• Extra-virgin olive oil – green, fruity, and rounded
Lamb has long been central to the culinary traditions of Italy’s pastoral regions, particularly Tuscany, Sardinia, Abruzzo, and Lazio, where sheep farming shaped both diet and culture. In these areas, lamb was traditionally prepared with aromatic herbs that grew wild on the hillsides rosemary, thyme, and garlic used to season and preserve the meat while enhancing its natural richness.
The practice of marinating and roasting or grilling lamb dates back to Roman times, when simple combinations of herbs, olive oil, and heat were favored over elaborate sauces Over centuries, this approach became a hallmark of Italian regional cooking: respectful, restrained, and deeply connected to the landscape.
This dish reflects that heritage an expression of Mediterranean simplicity, where quality ingredients, aromatic herbs, and careful technique define timeless flavour.
Supplier: LDC ( LONDON WAGYU COMPANY )
May Contain: Mollusc, Crustacean, Fish, Dairy, Egg, Gluten ,Soy, Sulphite.
Pollo Intero alla Griglia
Marinated Grilled whole baby chicken-Salmoriglio
SERVING PHRASE:
Grilled baby chicken chimichurri
INGREDIENTS:
• Baby chicken
• Chimichurri Sauc
• Parsley, garlic, oliveoil, and vinegar
SERVING STANDARDS:
Serving Portion Whole Chicken
CATEGORY:
ALLERGIES:
Sulphites, onion
May Contain: Mollusc, Crustacean, Fish, Dairy, Egg, Gluten ,Soy, Garlic.
COOKING METHOD & FLAVOUR
PROFILE:
• Whole baby chicken marinated to enhance tenderness and depth of flavour
• Slowly grilled over open heat, allowing the skin to become golden and lightly charred
• Careful temperature control ensures juicy meat throughout
• Finished and served with chimichurri sauce
Juicy, lightly smoky grilled chicken lifted by fresh herbs and bright acidity.
DISH & BEVERAGE PAIRING:
REGION
South America
AROMATIC NOTES
• Grilled chicken – warm, savoury, and lightly smoky
• Fresh herbs – parsley and oregano from the chimichurri, green and vibrant
• Garlic – aromatic and gently sweet once cooked
• Extra-virgin olive oil – green and rounded
NOTES:
Roasting and grilling whole young chickens has long been part of Italian home cooking, particularly in rural and coastal regions where simple preparations over open fire were common. Baby chickens have traditionally been prized for their tenderness and quick cooking, making them ideal for grilling producing crisp skin and succulent meat with minimal intervention
In Italy, grilling over flame reflects the convivial spirit of cucina alla brace, where meat is seasoned lightly, cooked with care, and shared at the table. While chimichurri originates in Argentina and Uruguay, its fresh herb, garlic, and olive oil base closely mirrors Italian green sauces such as salsa verde Its pairing with grilled chicken represents a contemporary interpretation bridging Italian grilling traditions with a familiar herbaceous profile that complements the dish without overpowering it.
At Sale e Pepe, this preparation celebrates the meeting of fire, herbs, and simplicity rooted in Italian tradition, with a subtle modern influence.
Supplier: Free down Foods Ltd
Filetto di Manzo
Grilled Beef Fillet-Peppercorn Sauce
SERVING PHRASE:
Beef fillet with peppercorn sauce
INGREDIENTS:
•Beef fillet (tenderloin)
•Seasalt
•Black pepper
•Extra-virgin olive oil
SERVING STANDARDS:
Serving portion 200 g with peppercorn sauce, include steak knife
Peppercorn sauce
• Green peppercorns (or black peppercorns)
• Shallots
• Butter
• Beef stock
• Cream (Dairy)
• Brandy or cognac
COOKING METHOD & FLAVOUR
PROFILE:
• Beef fillet seasoned simply with sea salt and cracked black pepper
• Grilled over high heat to form a light crust while preserving a tender, juicy interior
• Rested briefly to retain moisture
• Peppercorn sauce prepared separately, with shallot gently softened, peppercorns lightly crushed, and finished with stock and cream
• Beef fillet sliced or served whole, finished with the warm peppercorn sauce
Warm, savoury, and pepper-forward, with creamy richness and gentle roasted depth.
NOTES:
Beef fillet (tenderloin)
Beef fillet has long been prized across European cuisine for its tenderness and refined character. In Italy, particularly in northern regions such as Piedmont, Lombardy, and Veneto, high-quality beef is traditionally prepared with restraint grilled or pan-seared to highlight the purity of the meat rather than mask it with heavy seasoning.
Pepper has been a valued spice in Italian cooking since Roman times, used sparingly to add warmth and depth. The pairing of beef with a peppercorn-based sauce reflects a cross-European culinary exchange, influenced by French technique but adapted in Italian kitchens to be lighter and more balanced, allowing the meat to remain the focus
Supplier: Free down Foods Ltd
Costoletta di vitello alla Griglia
Grilled veal chop-rosemary-Garlic
SERVING PHRASE:
Grilled veal chop
INGREDIENTS:
•Veal chop (bone-in)
•Fresh rosemary
•Garlic
•Extra-virgin olive oil
•Seasalt
•Black pepper
SERVING STANDARDS:
Serving portion 450 g
CATEGORY:
COOKING METHOD & FLAVOUR
PROFILE:
• Bone-in veal chop brought to room temperature and seasoned with sea salt and black pepper
• Brushed with extra-virgin olive oil and scented with fresh rosemary and garlic
• Grilled over medium–high heat to develop a light char while keeping the meat tender and juicy
• Rested briefly before serving to allow the juices to settle Delicately grilled veal with aromatic rosemary and garlic, offering clean, balanced flavour and gentle smokiness.
ALLERGIES:
Garlic
May Contain: Mollusc, Crustacean, Fish, Sulphites, Soy, Onion, Dairy
DISH & BEVERAGE PAIRING:
REGION
Tuscany
AROMATIC NOTES
Warm, herb-driven and gently smoky, with clean meat aromas and Mediterranean freshness.
NOTES:
Veal chops
In Tuscany, grilling meat over open fire alla brace is a deeply rooted tradition, shaped by the region’s pastoral landscape and emphasis on quality livestock. Veal, prized for its tenderness and delicate flavour, has long been prepared simply, seasoned only with olive oil, rosemary, and garlic, herbs that grow abundantly across the Tuscan countryside. This approach reflects the philosophy of cucina povera, where restraint and respect for ingredients define the dish Cooking over wood or charcoal allowed flavour to develop naturally, without the need for sauces or embellishment. Costoletta di vitello alla griglia embodies this heritage: a celebration of fire, aromatic herbs, and carefully sourced meat timeless elements of Tuscan cooking.
Supplier: JJ Meats
Wagyu Bistecca alla fiorentina
Fiorentina steak with herb butter
SERVING PHRASE:
T-bone steak/Fiorentina
INGREDIENTS:
• Fiorentina steak (beef)
• Herb butter
SERVING STANDARDS:
Serving portion 700 g, sliced and served with herba and garlic butter, include steak knife
CATEGORY:
ALLERGIES:
Dairy, Garlic
May Contain: Mollusc, Crustacean, Fish, Sulphites, Egg, Gluten ,Soy
COOKING METHOD & FLAVOUR
PROFILE:
Fiorentina steak with herb butter
T-bone or porterhouse cut of Chianina or other quality
veal/beef, grilled in a Josper oven (a charcoal-fired oven that gives a smoky, intense flavour), finished with a pat of herbinfused butter.
DISH & BEVERAGE PAIRING:
REGION
Tuscany ( Italy )
AROMATIC NOTES
Tender, Juicy, Creamy
NOTES:
This is a T-bone or porterhouse cut from Chianina cattle, a historic breed from Tuscany known for its lean meat and large size. Traditionally, the steak is very thick (at least 1.5–2 inches), grilled over high heat, and seasoned simply with salt, pepper, and sometimes olive oil
The emphasis is on the quality of the meat rather than elaborate sauces. Herb butter is a modern enhancement to the traditional steak While classic Bistecca alla Fiorentina is usually served with just olive oil or a squeeze of lemon, contemporary chefs often serve it with compound butter infused with herbs like parsley, thyme, or rosemary to complement the meat without overwhelming it
Supplier: LDC
Wagyu Ribeye Maldon salt
CATEGORY:
SERVING PHRASE:
Ribeye steak – peppercorn Sauce
INGREDIENTS:
• Ribeye (Josper grilled)
• Peppercorn sauce
SERVING STANDARDS:
Serving portion 350 gm
COOKING METHOD & FLAVOUR
PROFILE:
Ribeye- peppercorn sauce
Ribeye grilled in Josper with Peppercorn Sauce: a wellmarbled ribeye steak grilled in a Josper oven (charcoal-fired, high-heat) and served with a creamy peppercorn sauce.
Ribeye comes from the rib section of beef, prized for its marbling and tenderness. While beef cuts like ribeye were eaten in Europe for centuries, the ribeye as a distinct, boneless cut became popular in France and English-speaking countries in the 19th and 20th centuries.
Supplier: LDC
Wagyu cast iron hanger steak
Maldon salt
SERVING PHRASE:
Hanger Steak– peppercorn Sauce
INGREDIENTS:
• Hanger Steak (beef)
• Peppercorn sauce
SERVING STANDARDS:
Serving portion 250 g , include steak knife
COOKING METHOD & FLAVOUR
PROFILE:
Hanger Steak- peppercorn sauce
Hanger steak (also called the “butcher’s steak”)
grilled in a Josper oven and served with a creamy, slightly spicy peppercorn sauce.
The hanger steak comes from the diaphragm area of the cow, sometimes called the “butcher’s steak” because butchers would keep it for themselves due to its flavour. It has a long history in European butchery, particularly in France and the UK, but it wasn’t widely known in the U.S. until the late 20th century. In French, it’s called “onglet Known for its rich, beefy flavour, it is often grilled or pan-seared quickly
Supplier: LDC
Patate Fritte Skin on Fries
CATEGORY:
SERVING PHRASE:
Skin on Fries
INGREDIENTS:
Fries
SERVING STANDARDS:
COOKING METHOD & FLAVOUR
PROFILE:
Skin on fries
Skin-on fries are French fries made with the potato skin left on instead of being peeled
ALLERGIES:
May Contain: Gluten
DISH & BEVERAGE PAIRING:
REGION
Modern, Western food trend
AROMATIC NOTES
Crisp, Tender, Soft
NOTES:
Skin-on fries simply mean French fries made without peeling the potatoes first. Their origin isn’t tied to a single invention, but rather to practical cooking traditions and later restaurant trends
Supplier : Rushtons
Spinach
Steam spinach-roasted garlic
CATEGORY:
SERVING PHRASE:
Spinaci
INGREDIENTS:
• Spinach
• Garlic
SERVING STANDARDS:
• Salt Served with a side dish
COOKING METHOD & FLAVOUR
PROFILE:
Steam spinach-roasted garlic
Spinach that’s lightly steamed, then finished with Roasted garlic for sweetness and depth EVOO (extra virgin olive oil) for richness and aroma.
ALLERGIES:
Garlic
May Contain: Gluten ,
DISH & BEVERAGE PAIRING:
REGION
Mediterranean cuisine (Italy, Greece, and Spain )
AROMATIC NOTES
Firm, Creamy, smooth
NOTES:
Today’s version, steamed spinach finished with roasted garlic and extra-virgin olive oil, reflects: traditional Mediterranean greens cookery, modern emphasis on lighter cooking methods, restaurant influence favouring sweeter roasted garlic flavours.
So, the dish is less an invention and more a modern expression of centuries-old Mediterranean cooking habits
Supplier : Rushtons
Funghi
Sauteed Mushroom-roasted garlic-evo
SERVING PHRASE:
Sauteed mushroom/Funghi
INGREDIENTS:
• Mushroom
• Garlic
SERVING STANDARDS:
• Salt Side dish served with a springling of parsley
CATEGORY:
COOKING METHOD & FLAVOUR
PROFILE:
Sauteed mushroom-roasted garlic- evo
Earthy, tender mushrooms with a golden, slightly crisp surface, carrying the gentle sweetness of roasted garlic and the depth of olive oil.
ALLERGIES:
Mushroom, Dairy May Contain: Gluten
DISH & BEVERAGE PAIRING:
REGION
Mediterranean cuisine (Italy, Greece, and Spain )
AROMATIC NOTES
Earthy, umamy
NOTES:
Sautéed mushrooms with roasted garlic and extra-virgin olive oil also comes from long cooking traditions rather than a single point of invention. It reflects how European and Mediterranean cuisines have prepared mushrooms and aromatics for centuries
Supplier : Rushtons
Patate Arrosto
Roasted potato-rosemary-garlic
SERVING PHRASE:
Roasted potato
INGREDIENTS:
• Roasted Potato
• Garlic
• Salt
SERVING STANDARDS:
Served with a side dish
COOKING METHOD & FLAVOUR
PROFILE:
Roasted Potato-roasted garlic- evo
CATEGORY:
Crispy, golden edges with tender, fluffy centres, carrying the gentle sweetness of garlic and the smooth richness of olive oil.
Roasted potatoes with roasted garlic and extra-virgin olive oil come from a blend of Old-World ingredients and long-standing European roasting traditions rather than a single named dish
Charred Broccolini with Chili: Tender broccolini lightly charred to bring out a smoky flavour, tossed with fresh chili for a touch of heat, and finished with a simple seasoning of olive oil and garlic. A vibrant, slightly spicy side dish.
DISH & BEVERAGE PAIRING:
REGION
Italian and Mediterranean-inspired
AROMATIC NOTES
Tender, Crisp, Soft
NOTES:
Origin of broccolini
Broccolini itself is very recent. It was developed in Japan in the early 1990s by the Sakata Seed Company as a hybrid of broccoli and Chinese broccoli (gai lan). It was designed to have: long tender stems, smaller florets, a sweeter, milder taste, quicker cooking time. It was introduced internationally in the mid-1990s and marketed under names like Broccolini or Tender stem broccoli, quickly becoming popular with chefs because it cooks evenly and looks elegant on a plate.
Supplier : Rushtons
Carote Grigliate
CATEGORY:
Heritage baby carrots-honey-mustard-parsley
SERVING PHRASE:
Heritage baby carrot
INGREDIENTS:
• Heritage Carrot
• Honey
• Mustard
SERVING STANDARDS:
• Parsley Side dish, clean and presentable
COOKING METHOD & FLAVOUR
PROFILE:
Heritage baby carrot-honey-mustard-parsley
Heritage baby carrots with honey, mustard, and parsley come across as sweet, bright, and savory..
Carrots originated in Central Asia, likely around modern Afghanistan, over a thousand years ago. Early carrots were often purple, yellow, red, or white, not orange. The familiar orange carrot was developed in the Netherlands in the 1600s, but many of the older coloured varieties survived in regional farming. These older varieties are what modern markets now call “heritage” or “heirloom” carrots, revived in recent decades as interest grew in traditional produce and diverse colours
Supplier : Rushtons
Zucchini- Fried Zucchini
CATEGORY:
SERVING PHRASE:
Zucchini Fritti
INGREDIENTS:
• Gluten free flour
• Zucchini (courgette)
• Salt
SERVING STANDARDS:
• Served hot in a small side bowl
COOKING METHOD & FLAVOUR
PROFILE:
Fried Zucchini
Fried zucchini is a simple dish made by slicing zucchini usually into thin sticks then coating it lightly (sometimes in flour, breadcrumbs, or batter) and frying it until golden and crisp on the outside while staying tender inside.
ALLERGIES:
May contain: Gluten
DISH & BEVERAGE PAIRING:
REGION Italy
AROMATIC NOTES
Tender, Juicy, Crisp
NOTES:
Fried zucchini originates from Italy, where it is traditionally prepared as “zucchine fritte” or “Fiori di Zucca fritti” The technique lightly breading or battering vegetables and frying them has been part of Italian cuisine for centuries, especially in southern regions like Campania and Sicily, and it has since spread to broader Mediterranean and international cooking
