Chef Marco creates food that is pleasing to the palate as well as the eyes. Some of his signature dishes include seared scallops, taleggio cream and truffle caviar, home-made candy pasta with mascarpone, 24-month aged Parmigiano Reggiano cream and confit tomato, sea bass tartare, Sicilian red prawn and caviar, beef strip loin, tuna sauce and baby vegetables.
Seared scallops, taleggio cream and truffle caviar
Grilled scallops served with the taleggio cheese fondue. The sweetness of the taleggio is balanced perfectly by the acidity of the truffle caviar.
Home-made candy pasta with mascarpone, 24-month aged Parmigiano Reggiano cream and confit tomato
Home made egg yolk and spinach pasta in candy shape and filled with cheeses is a typical Italian dish.
Sea bass tartare, Sicilian red prawn and caviar
Slightly marinated diced sea bass and Sicilian red prawn, topped with caviar, which gives the dish a taste of freshness.
Beef strip loin, tuna sauce and baby vegetables
Grilled beef strip loin served with artichoke, zucchini, carrot, potato and baby asparagus.