region: sardegna : DECEMBER
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.
ANTIPASTI / STARTERS
antipasto della casa 23
cured meats, grilled vegetables, parmigiano cheese, olives
fresh home made focaccia (serves 2)
crostini ricotta, bottarga, agrumi 16
grilled rustic bread w/ fresh ricotta, cured mullet roe, mixed citrus zest
insalata di polipo 22
octopus salad, borlotti beans, cherry tomato & celery
sardinian beef meatballs stewed in fresh tomato
PRIMI / PASTA
fregola, vongole, bottarga 28
sardinian granular pasta w/ clams & cured mullet roe
malloreddus, ragu di salsiccia 24
gnocchetti sardi w/ sausage & pork neck ragu
sardinian ravioli stuffed w/ potato, mint & pecorino, served with fresh tomato sauce
spaghetti polipo, gamberi, pomodoro 27
spaghetti, octopus, prawns & tomato
lasagna classica 23
layered pasta with bolognese, béchamel, tomato & parmigiano
SECONDI / MAINS
pan fried spanish mackerel/swordfish cutle t,pinenuts, walnuts, geen olive patè
carre di maiale/porceddu 32
slow cooked pork loin/suckling pig, myrtle jus, roasting vegetables
agnello alla gallurese 31
braised lamb shoulder & potato, clove, fennel & green olives
DOLCI / DESSERTS
pannacotta al mirto 13
myrtle liqueur gelée w/ vanilla bean pannacotta
ricotta, honey & glazed orange gelato log wrapped in chocolate sponge
coffee soaked sponge finger biscuits layered with mascarpone cream
vanilla gelato dunked in espresso coffee (optional w/frangelico liqueur)
The most important element in the Sardinian diet is bread. Imbued with symbolism, it is held in such high esteem that its never cut with a knife but is instead - so as not to dishonour its value- broken by hand. It’s almost impossible to list all the bread of the region because every province , city and town has its own version. There are specific shapes that are eaten at weddings, births, funerals or on feast days. Bread is made with sceddi (sifted flour), crivaxiu (bran), orzatu (barley) or de simbula (semolina). The island’s grain production has given birth to not only bread but also to unique pasta shapes: angiolottus, cullurzones, filindeu and malloreddus.
It’s hard to believe that the Sardinians, surrounded by the sea, have an instinctive aversion to the water; the region’s fishing industry has more or less been put in the hands of the Sicilians, Neapolitans, Ponzesi and the Catalani. Sardinians know how to cook the daily catch however - wonderful seafood and fish dishes are found all over the island. Whole, ungutteded and unscaled fish are roasted to tasty perfection, filled with the flavour of the sea.
Mutton and pork are spit roasted on aromatic wood such as juniper or myrtle, which imparts its flavour into the meat. This technique is called furia furia (quickly) because the meat is constantly turning on the spit. Although many Sardinians are not familiar with it, one preparation for roast meats, the malloru de su sabatteri (the bull of the shoemaker), may be the most memorable: a small bull or calf is stuffed with a wild goat or suckling pig, which is stuffed with a hare, which is stuffed with partridges stuffed with two little birds. The thread that is used to sew up this “pregnant” animal is the same type that’s used by shoemakers hence the name
Sardinia produces thousands of cheeses. The many varieties can be served every day at every meal, from antipasti and first courses through the end of the meal (often with the exquisite, slightly bitter Sardinian honey, miele di corbezzolo). dairy products include yogurt, which is not, as might be expected, a recent addition to the island’s culinary tradition; instead it dates back a thousand years to the time when there were Roman colonies in Bulgaria.
The Flavourful vegetables and fragrant herbs grown on the island include cardoons, artichoke, potatoes, thyme, mint and basil. Regional sweets are excellent and include the unique in all of Italy, Sebadas, a cheese filled pastry served hot with very sweet honey.