Menu Il Leone

Appetizer

Caprese di burrata
Slices of tomato and mozzarella with fresh basil and olive oil dressing

Melanzane alla parmigiana
Oven baked brinjals with mozzarella and parmesan cheese in tomato sauce

Insalata ascolana
Rocket, fennel bulb, cherry tomatoes and grana padano shavings

Carpaccio di pesce
Fish of the day thinly sliced, topped with capers and drizzled with an olive oil and lemon dressing

Polpette di vitello
Veal meatballs topped with parmesan and parsley

Ceviche di pesce
Fresh fish cooked in lime juice with a hint of chili

(Wine tasting: Sella & Mosca – Vermentino di Sardegna)

Starter (Primo)

Ravioli ricotta e spinaci
Homemade spinach and ricotta pasta parcels in a Neapolitan sauce
(Wine tasting: Banfi – La Pettegola Vermentino Toscana)

Main

Pesce del giorno
Fresh grilled linefish of the day

– OR –

Tagliata alla Mastrantonio
Medallions of grilled sirloin steak (300g) topped with fresh rocket

– OR –

Corona di vitello alla griglia
Grilled veal rack (300g)

(Wine tasting: Colosi – Salina Rosso)

Dessert

Tiramisù e frutta
Homemade Italian speciality served with fruit

– Wine tasting provided by: Illovo –

Menu Lievita

Starter

Crostino con stracciatella e alici di Cetara
Toasted ciabatta with Apulian stracciatella cheese and Cetara’s anchovies
(Wine tasting: Bidoli – Sauvignon Blanc del Friuli DOC)

Main

Pizza Puglia doc
Fior di latte, Apulian burrata, Martina Franca’s capocollo DOP, crumbed Apulian tarallo
(Wine tasting: Coppi – Senatore Primitivo Gioia del Colle Doc)

Dessert

Sfogliatella napoletana
Traditional Neapolitan pastry filled with ricotta cheese

– Wine tasting provided by: Vinotria –

Napoli a Cape Town

Appetizer

Zeppoline ai gamberi
Prawns chilli pizza bites
(Wine tasting: La Delizia – Prosecco Doc)

Starter

Carpaccio di pesce
Fresh fish of the day , avocado purée lemon and fried capers.
(Wine tasting: Colosi – Grillo Acacia)

Main

Spaghetto di mare
Seafood Spaghetti.
(Wine tasting: Feudi di S Gregorio – Pietracalda Fiano di Avellino)

Dessert

Mousse al cioccolato
Chocolate mousse.

– Wine tasting provided by: Vinotria –

A journey in the Contemporary Tyrrhenian Sea Cuisine

Appetizer

Carpaccio di polpo con salsa gremolada
Octopus carpaccio with gremolada
(Wine tasting: Cecilia Beretta – Soave Brognoligo DOC)

Starter (Primo)

Spaghetti Mancini cacio e pepe ‘brezza marina’
‘Cacio e pepe’ Mancini spaghetti with lime flavoured prawns tartare
(Wine tasting: Orsogna – Pecorino Bio Vola Volè)

Main

Calamari ripieni alla griglia con salsa di acciughe
Grilled stuffed calamari with anchovies sauce
(Wine tasting: Colosi – Salina Rosso IGT)

Dessert

Tiramisù
An improved version of the classic Italian dessert with artisanal ingredients.

– Wine tasting provided by: Vinotria –

Menu Scala pasta /Bar

Starter

Focaccia (V)
Italian olive and potato focaccia, grissini sticks

– AND –

Melanzane alla griglia (V)
Tomato salsa, basil, parmesan

(Wine tasting: Ori Dei Sani Chianti)

Main

La Carbonara di Luciano Monosilio (semolina)
Signature Carbonara by Luciano Monosilio
(Wine tasting: Pinot Grigio Pasqua)

– AND –

Fettuccine alla marinara (uova)
Fettuccine (eggs) marinara with prawns, mussels, crudo relish

(Wine tasting: Principe Pallavicini Roma)

Dessert

Cannoli siciliani
Sicilian Cannolo with ricotta, orange rind, dark chocolate, crushed pistachios

(Wine tasting: Colosi Passito di Silicia)

– Wine tasting provided by: Vinotria –

Menu Villa 47

Appetizer

Carpaccio di manzo
Thinly sliced beef, grana padano P.D.O shavings, rocket, Olitalia EVVO
(Wine tasting: Sensi Prosecco)

Starter (Primi)

Ravioli al tartufo
Five cheese ravioli, grana Padano P.D.O sauce, truffle oil
(Wine tasting: Borgo Cipressi Pinot Grigio Delle Venezia)

Main

Filetto balsamico
Balsamic fillet, parmesan truffle fries, rocket, cherry tomatoes
(Wine tasting: Borgo Cipressi Primitivo Puglia)

Dessert

Panna cotta
Served with Berry Coulis
(Served with: Limoncello)

– Wine tasting provided by: Villa 47 –

Italian Cuisine in Cape Town

Starter

Carpaccio di springbok
Local sourced thinly sliced Springbok Carpaccio served with homemade pickled onion, parmesan shavings, crispy deep-fried capers & extra virgin olive oil dressing.
(Wine tasting: Lungarotti – Cadetto Umbria Rosso IGT)

Main

Tagliatelle al ragù di agnello
Homemade fresh Tagliatelle pasta served with free-range lamb slow-cooked overnight in a wooden fire oven, shredded & served in a delicate tomato base sauce.
(Wine tasting: Pasqua Zin – Primitivo di Puglia IGT)

Dessert

Pannacotta al limoncello
Traditional Italian dessert with fruit coulis & homemade coconut biscuit crumble.
(Wine tasting: Colosi – Passito Terre Siciliane IGT)

– Wine tasting provided by: Vinotria –