IL BARETTO: February 2011

Friday, February 25, 2011

SO SPECIAL.

This week on the specials menu:

White cannelini bean salad with shallots and balsamic reduction. Served with garlic crostini. ($10)

Suppli. Deep fried balls of goodness made with rice, napoli sauce, parmesan and mozzarella cheese melted in the middle ($10)

WARNING: Fingers only!!!

Back by popular demand! Homemade Gnocchi with parmesan, burnt butter, sage and Stracchino cheese. ($26)

Chicken pan fried in red wine vinegar, anchovies, chili & garlic. Then braised in the oven with fresh tomatoes & mushrooms. Served with roasted potatoes ($28)

Thursday, February 17, 2011

WHAT'S PLAYING.

This week's top 5 on the il baretto playlist:

Yeasayer

"Sunrise"

The XX

"Islands"

Rufus Wainwright

"Chocolate and cigarettes"

Regina Spektor

"On the radio"

Francoise Hardy

" l'ombre de la lune"

CHEF EVAN.

Born January 3rd 2011 Evan Standing is our head chef Tim's new baby boy and latest addition to our il baretto family.

Evan is a new masterchef in the making and already has his own wooden spoon!

Next will be his own apron made to measure and he'll probably start work as soon as he can walk. haha. x

LIGHT LUNCH.

TUNA SALAD ($12)

(Mix leaf, tuna, olives, spanish onion, caper mayo & semi dried tomato crostone)

OCEAN TROUT PANINO ($12)

(Ocean trout, caper mayo, rocket, capers & semi dried tomatoes on warm Sanoma bread)

OCEAN TROUT CARPACCIO ($15)

(Thinly sliced ocean trout, capers, rocket & wedge of lemon)

GARLIC BREAD ($4.50)

TOMATO BRUSCHETTA ($6)

SICILIAN OLIVES ($6)

After 3 strong weeks on the specials menu we farewell our beloved Gnocchi with Stracchino cheese and with open arms welcome our latest addition, Gnocchi with crispy pancetta, burnt butter, sage, cream and parmesan. After the gnocchi is tossed through the sauce, parmesan is sprinkled over the top and is then placed under the grill for extra special treatment. The parmesan melts over the already delectable potato dumplings creating a magnificent textural dish and an explosion of flavour.

Tuesday, February 15, 2011

GET SOME PORK ON YOUR FORK.

We like to keep our menu rotating so that we are able to introduce new and exciting dishes to the table. We see this as a way to keep our cliental educated in terms of traditional italian cuisine and it brings us great joy to share our ideas with you. Which is why this week we've been working on a special recipe never before concocted in the il baretto kitchen. We're hoping our customers are going to love it just as much as we do!

Pork T-bone pan fried in beer, honey, rosemary and served with large croutons tossed in pecorino cheese and wilted baby spinach.

THE FINAL PRODUCT:

(a work in progress but delicious nonetheless)

Thursday, February 10, 2011

IT AIN'T EASY BEING GREEN.

BASIL PESTO RECIPE:

BUON APPETIT !!!

Tuesday, February 8, 2011

SOMETHING FISHY.

ATTENTION ALL SEAFOOD LOVERS:

I'm proud to announce and introduce two new additions to the lunch time menu this week. Enjoy!

Salmon Lovin'

Spaghetti with fresh Salmon, capers, spanish onions and dill tossed through a white wine and cream sauce.

Not only is this dish pretty in pink, it's a sea of taste too!

You'll be breaming from ear to ear!

Spaghetti with fresh Bream fillet, capers and spanish onions tossed through a rich tomato and fresh olive sauce.

This ones a newbie and I have feeling it's not going to be swimming away anytime soon.

A SPECIAL CHANGE.

This week on the specials menu:

Grilled pieces of Scamorzza (smoked mozzarella) served with napoli sauce and fresh basil. Mmmmm!

Homemade Salmon and Bream carpaccio. Thinly sliced and served with a soy sauce dressing. (Dirk adds the bream fillets to the salmon with fresh basil in between, rolls it, wraps it and slices it). This is definitely my favourite summer entree of the year!

Fettuccine tossed in a napoli sauce with a pinch of chilli and large cubes of deep fried eggplant. It's finished off with a sprinkle of salted ricotta and fresh basil leaves. A very worthy vegetarian option!

A very popular dish at il baretto! Lamb loin chops lightly pan fried in red wine vinegar, rosemary, garlic and served with our roasted potatoes. The smell of rosemary and garlic reminds me of Rome in the summer :)