Menus
Some of my typical menus from my cuisine. Feel free to contact me for more information.
ITALIAN SET DINNER A
Starters
Turbot, foie gras & lentils salad
with smoked butter dressing
Soup
Chestnuts, legums and
Norcia’s black truffle soup
Risotto
Pumpkin risotto with taleggio cheese and
crispy smoked speck ham
Main
Angus Beef Wellington deconstructed
or
Baked snow fish fillet with broad beans velouté’,
Parmesan soufflé and olive oil pearls
Dessert
Coffee’ parfait with liquorice gelatine and
dry nuts caramelized
ITALIAN SET DINNER B
First course
Soft southern Italian buffalo cheese
with cherry tomatoes, rocket salad,
basil pesto and Parma ham
Second Course
Home made black ink lobster ravioli with
light tomato sauce and lemon zest
or
Stuffed homemade ravioli with
foie gras & ricotta cheese in truffle cream sauce
Third Course
Pan-fried 150 days Australian Angus
beef tenderloin topped with
pan fried foie gras & black truffle sauce
or
Grilled snow fish in tomato, anchovy, olives and
capper sauce served with grilled polenta
Fourth Course
White tiramisù with strawberry and
slice almond
TASTING MENU 6 COURSE
Scallops with Parma ham, saffron sauce and Black truffle
Pumpkin risotto with taleggio cheese
and balsamic pearls
Snow fish with cheese fondue, spinach and wild mushroom
Angus beef Wellington deconstructed
Cannoli shell filled with ricotta cheese and chocolate chips
TASTING MENU 7 COURSE
Nicoise Tuna tartare with crispy bread, smoked butter and caviar
Spaghetti with creamy leek sauce D.O.P Abruzzo’s saffron, pecorino cheese and pork cheek salami
Risotto with tomato sauce, basil and buffalo burrata cheese
Limoncello sorbet
Mediterranean turbot fillet baked in the oven with potato, olives, capers and white wine sauce
Grill angus beef tenderloin gratin with mushroom, foie gras sauce and white truffle
Lemon mille feuille with Italian meringue
XMAS UNDER THE STAR
Soup
Chestnuts, legumes and Norcia’s black truffle soup
Risotto
Risotto lobster, sea asparagus, extra virgin olive oil pearls, caviar, flambe’ with brandy
Main
Turbot fillet crusted with black olives served with parmesan cream, green baby vegetables and beetroot
or
Waguy beef cheek casserole with soft polenta and fontina cheese
Dessert
“White snow” Medici’s Yule Log
VALENTINE’S DAY ‘AMORE MIO’
Oyster & caviar on ice
Mediterranean red prawn soup with sea asparagus
Lobster risotto with vermouth and porcini mushroom
Beef tenderloin crumbed with pistachios, vegetables, black truffle & red wine sauce
Cherry Soufflé served with chocolate & Grand Marnier sauce
XMAS EVE SET
Starter
Italian cod salad with chickpeas velouté and lemon candied
Pasta
Baby leek and Tasmanian’s salmon lasagna
Main
Grilled scallops 3 ways: green peas, pumpkin, beetroot
or
Pheasant supreme sous vide with glazed vegetables and figs confit
Dessert
Red berry veloutée with organic bloody orange
and buffalo milk ice cream
CENONE DI CAPODANNO
Starter
Stuffed baby zucchini with stracchino cheese & sausage, served with
shaved black winter truffle from Norcia
Pasta
Baked giant shell pasta with wild boar ragout, béchamel sauce and caciocavallo cheese
Sorbet
Pomegranate & Prosecco sorbet Medici style
Main
Grilled Europe Bison rib eye served with morel mushroom sauce and Tuscan black cabbage
or
John dory fillet crusted with black olives served with potato, cherry tomato and Mediterranean herbs
Dessert
Cream cheese mousse, cruncy feuillatine, Italian meringue, mix berries and Grand Marnier sauce