此时的西西里岛明艳又清新，满是来自阳光海岸的丰饶惬意。承载着对意大利的夏日记忆，主厨Riccardo La Perna将夏季缤纷食材融入匠心巧思，推出全新8月份午餐菜单，以传统结合创新手法演绎他最拿手的海鲜佳肴，意面和甜点。
In this season, Sicily island is now full of brightness, freshness and is rich in natural resources. Carrying on the summer memories of Italy the hometown, chef Riccardo La Perna has designed the brand new lunch menu of August with abundant summer ingredients and his ingenuity, presenting his signature seafood delicacies, pasta and dessert with traditional yet innovative manners.
Tuna｜tataki, garden aromatic salad, mustard sorbet
The beautiful lunch starts with tuna tataki, garden aromatic salad and mustard sorbet. The selected tuna belly is quickly seared and seasoned with a mix of spices including wild fennel powder, Espelette chili, orange, coriander and sweet paprika. The sauce is made with white balsamic vinegar and ginger emulsion. On top of the fish decorates fields salad with red cabbage, while on the side is arugula and mustard sorbet. Fresh yet sophisticated.
Linguine｜artisanal pasta from Abruzzo,
red king prawn, fresh cherry tomatoes
Lamb｜New Zealand “Te Mana” chop,
Barolo vinegar jus, garden salad
Coated with a mix crust of basil, parsley and seasalt, the main dish, New Zealand lamb, is made in a complicated way. Lamb jus scented with tomato water, Barolo vinegar and mint. Three delicate sides are barley with seasonal vegetables, sweet and sour eggplant with aromatic salad and cherry tomato emulsion. All splendid yet fuse together well.
Gelato｜traditional sicilian hazelnut ice cream