(only a few seats left on Sunday 24th October)
This opening weekend, we travel to one of the most anticipated destinations on Greg's tour, a place that should be on every travellers bucket list, the breathtaking island of Sicily. This rugged and picturesque island is steeped in history and home to some of the most diverse and delicious food in all of Italy. Greg's menu draws inspiration from the traditional street foods of the capital Palermo and the many influences settlers have had on Sicilian cuisine... 'Manciari!’
4 courses $95pp
Arancini – a typical fried street snack of Sicily; saffron rice, peas & rich meat sauce with Caciocavallo cheese, green olives and spicy tomato sauce
'Busiate' pasta (it’s a bit like Casarecce); yellow-fin tuna with a 'Pesto alla Trapanese' of almonds, tomato, basil, garlic, Pecorino cheese and lemon olive oil.
A really nice piece of Swordfish cooked on the char-grill with anchovy, rosemary & lemon and a caponata ‘agro dolce’ of eggplant, tomato, capers, olives and Salmoriglio.
‘Cuscusu’ – fragrant cous cous cooked in lobster broth with cinnamon & chilli, pine nuts, sultanas, preserved lemon and parsley.
Cannoli with blood orange cream and brioche with pistachio gelato
Optional Matched Cocktail
Aegadian ‘Street Spritz’
Solerno Sicilian blood orange liqueur, Gin, blood orange, pomegranate, lemongrass. ginger, lemon and Umberto Luigi 'Extra Dry' Prosecco.
TO SERVE: Gently shake your little bottle of booze and pour into two ice-filled glasses. Top up with Prosecco, stir gently and garnish with blood orange
*** AVAILABLE THIS FRIDAY, SATURDAY AND SUNDAY ONLY ***