Wednesday, October 5, 2011


'Prawn Carpaccio' - Is a dish of raw meat or fish, thinly sliced or pounded thin and served as an appetizer. Our prawn carpaccio is served with rocket, asparagus and a wedge of lemon. ($16)

Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by the owner of the bar, Giuseppe Cipriani, in reference to the Venetian painter Vittore Carpaccio, because the colors of the dish reminded him of paintings by Carpaccio.

'Suppli' - Supplì are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce and raw egg around a piece of mozzarella; the whole morsel is soaked in egg, coated with breadcrumbs and then deep fried. ($10)
The dish is native to Rome from the region of Lazio in Italy. When the supplì are eaten in pieces, the mozzarella becomes drawn out in a string somewhat resembling the cord connecting atelephone handset to the hook. This has led to these dishes being known as supplì al telefono.

'Zuppa di Pesce' - Every region of Italy with a coastline has a characteristic fish soup. Our zuppa is based on a roman-style fish soup substituting some fish for others. Our seafood consists of Mussels, Prawns, Monkfish, Calamari, Mackerel and leather jacket. We use a Prawn bisque as our base along with tomato, garlic and chilli. Served with garlic bread. ($28)

'Gnocchi with stracchino' - Our homemade gnocchi are served with stracchino cheese, parmesan, burnt butter and sage. ($26)
The word gnocchi derives from the Italian word nocchio, meaning a knot in wood. It was introduced by the Roman Legions during the enormous expansion of the empire into the countries of the European continent.
Stracchino also known as crescenza is a type of Italian cow’s-milk cheese, typical of Lombardy, Piedmont, and Veneto. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour.

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