REGION : march : liguria
Our menu changes frequently determined by seasonal availability, by the rotation of the items below and by any new daily inspiration.
Consequently it is subject to change without notice.
If you would like to know specifically what is on a particular night, give us a call.
A Bit of History
Ligurians are not gluttons, they are connoisseurs. The food of this charming region is basic and well defined, and at the same time inventive and creative. The dishes of Liguria, a narrow ribbon of land between the Mediterranean Sea and the Apennine mountain range, emphasises products from the sea and land. It is blessed with a mild, sunny Mediterranean climate, allowing the cultivation of many fruits, vegetables - including some rare varieties - and aromatic herbs. The olives that grow in the region, particularly the taggiasca, produce exceptionally good, subtle and refined oil, with an aftertaste of pine nuts, that pairs brilliantly with the region’s great natural products. The incomparable vegetables growing along the Riviera include stringless green beans, tender salad leaves, tasty Albenga artichokes and delicious white beans from Conio. Mushrooms grow next to assorted wild greens and herbs.
The food of Liguria is considered magro - lean, almost vegetarian - created, like most cuisines, in order to use what was readily available. Traditionally, seafaring Ligurians spent long periods of time at sea eating only preserved foods; back on land, their overwhelming desire was to eat only fresh produce, i.e. vegetables. This nautical culture provided the opportunity to transport goods all over the world (dry pasta with its long shelf life, was a popular cargo. Today, Liguria is considered home to pasta) and exposure to the gastronomy of Arab, Spanish and Sicilian ports of call, which has helped define and distinguish the food of the region.
Nonetheless, Liguria’s cuisine remains profoundly basic, free of spices or aggressive flavours. The region’s simple approach to food makes it one o the most modern of the entire peninsula.
Our Menu for this Month
antipasto della casa 24
cured meats, grilled vegetables, parmigiano, olives, fresh home made focaccia
torta pasqualina 18
savoury pie with silverbeet, ricotta, egg, parmigiano
frittelle di bianchetti 18
whitebait fritters, lemon
capponada della riviera di ponente 19
octopus & prawn salad
lasagna al pesto 24
home made ricotta, parmigiano, basil and pinenuts lasagna
linguine, frutti di mare, polipetti 27
linguine, vongole, baby octopus
pansoti, salsa di noci 24
ricotta and vegetables stuffed ravioli, walnut sauce
trenette, branzino, olive 25
traditional long pasta, bar cod, taggiasche olives, fresh tomatoes
trofie al pesto 24
trofie pasta, basil pesto, green beans, potatoes
dentice alla ligure 31
baked snapper, mushrooms, fresh tomatoes, origano
tagliata di vitello all'acciuga 30
veal roast, anchovies, stuffed zucchini
salsiccie e rapa 25
pork sausage, panfried turnips
rotolo di pollo 29
chicken parcel, mortadella, pistachio, raisins, potatoes
galletto zafferano 31
saffron spatchcock, chickpeas, cannellini, pearl barley
pannacotta panera 12
milk & coffee pannacotta
coffee soaked savoiardi biscuits layered with mascarpone cream
semifreddo bacio d'alassio 13
chocolate and hazelnuts
vanilla homemdae gelato, coffee, frangelico