REGION : november : sicilia
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.
antipasto della casa 23
cured meats, grilled vegetables, parmigiano cheese, olives
fresh home made focaccia (serves 2)
melanzane alla parmigiana 15
eggplant parmigiani, tomato mozzarella
sardine a beccafico 19
fried sardines, breadcrumbs, anchovies, pinenuts, cinnamon, raisins
gamberi con la conza 19
panfried prawns, breadcrumbs, almonds, chilli
rigatoni alla norma 24
rigatoni, fried eggplants, tomatoes, ricotta
gnocchi al ragù di agnello 26
home made gnocchi with lamb and chilli ragu
spaghetti con mollica e sarde 25
spaghetti, coarse breadcrumbs, sardines, pine nuts, raisins, saffron
fusilli alla siciliana 24
Fusilli pasta, black olives, chilli, anchovy, capsicum, eggplant
pasta al nero di seppia 28
fettuccine, cuttlefish ragout, squid ink and peas
calamari ripieni 31
stuffed calamari braised in fresh tomato sauce
sgombro in padella 28
panfried mackerel fillets, tomato, onion, origano, basil
pesce spada alla griglia 32
grilled swordfish, caponata
filetto alle erbe con zucca agrodolce 34
Eye fillet, Sicilian herbs, sweet and sour pumpkin
falso magro 30
rolled beef stuffed with egg, caciocavallo cheese, mortadella
DOLCI / DESSERTS
coffee soaked savoyard biscuits
layered with mascarpone cream
set cream infused w/ home marsala liqueur
semifreddo alla Cassata
semifreddo vanilla, ricotta and candied fruit
home made cannoli, ricotta, candied fruit
Sicilian cuisine is filled with generous flavours and strong contrasts characterised by the populations who have dominated the island over its history. Sicily can thank the ancient Greeks for introducing the simple and austere preparations tied to the natural products of the land. This is especially true of the eastern part of the island closest to Greece.
The Normans imported both dried cod (stoccafisso) and salted cod (baccalá). Arabs introduced fragrant and spicy food. Their way of cooking is especially evident in the sweet and sours preparations that use raisins and pine nuts to balance spicy dishes. The regular use of almonds, couscous, cinnamon, marzipan, sesame nougat and the emblematic cake, cassata, can be attributed to the Arabs as well.
During the Baroque period when Sicily was ruled, in name only, by Spain, the tradition of highly decorated and sumptuous desserts came into being. Pan de Spagna (sponge cake) and chocolate were some of the more important Spanish additions to the Sicilian table.
The French introduced the custom of slowly browning onions instead of garlic to flavour dishes as well as the traditions of timbales and savoury pies encased in short crust pastry.
The region has obvious ties to seafood and fish with tuna holding a place of honour on island menus. The cities on the east coast of the island, Siracusa and Ragusa, are known for their refined, genuine and authentic cuisine and more influenced by the Greeks than the Arabs and the French. Catania, considered the literary capital of the island, has a culinary tradition tied to both land and sea.
Bread is still freshly baked at home; fresh and fragrant vegetable are consumed; meat is roasted over wood burning fires and spaghetti al nero di sepia (black cuttlefish spaghetti) is a favourite.
Messina is the closest city to the ‘continent’ and the epicentre of the island’s commercial trade. It was through Messina that rice found its way into Sicily. While some of the dishes are the same as the rest of the region, they are all cooked in a slightly different way. Pasta is made into timbales, arancini or sweets. the Sicilian tradition of pastries, cakes and all confectionaries is legendary. This is where the Arab influence in combination with secrets from convent kitchens explode with variety and opulent colours with cassata cannoli, exquisite gelato, granite, sorbets and marzipan.