Italian Starters (Antipasti)
Browse our menu of Italian starters, known as Antipasti in Italian. Due to availability of fresh produce, every dish listed here may not be available on the day of your visit.
Zuppa ai Frutti di Mare
Home-made seafood broth with mussels, prawns, linefish & calamari, served with garlic bruschetta (omitted for Banting diners).
Origin: The Adriatic and Ionian seas provide a wealth of seafood and frutti di mare. Especially prized are oysters and mussels from beds in the Gulf of Taranto, though the range includes octopus, cuttlefish, squid, anchovies, sardines and sea urchins.
Antipasto Misto – for 2
A platter of sliced Parma Ham, Salame, Mortadella, Coppa & grilled veg with olives, bruschetta (omitted for Banting diners) and tomato.
Origin: Antipasto is an appetiser or pre-meal course; antipasti (plural) cover a variety of raw, cooked or pickled vegetable, meat and fish dishes, salads, cheeses, canapés, fritters and tarts and is widely eaten throughout Italy.
Toasted Italian bread, topped with marinated tomato, grilled vegetables, fresh mozzarella & tomato with basil.
Origin: A speciality in Rome, the world centre of art, religion, politics and trade. Roman eateries cater to visitors ranging from diplomats and jet-setters to pilgrims and backpackers and bruschette topped with meat and cheeses are popular with everyone.
Thinly sliced raw beef fillet topped with fresh rocket, shaved parmesan and a Cipriani dressing.
Origin: Originated in Venice, the administrative capital of Veneto and was named after the Venetian Renaissance painter, Vittore Carpaccio. The rampantly fashionable dessert called tiramisù also originated here.
Fresh mussels cooked in tomato, chilli, garlic & white wine, served with bruschetta.
Origin: Thought to have originated along the Italian Riviera, which extends from the central port of Genoa in narrow strips to the east (Levante) and west (Ponente).
Melanzane alla Parmigiana
Baked layers of aubergine, mozzarella, basil, napoletana sauce & parmesan.
Origin: Originally known as melanzane alla siciliana, the dish is a specialty of Sicily, where the culture of fine dining may have been conceived when Archestratus, a Greek poet born at Gela in the 4th century B.C., wrote Gastronomia as an ode to the pleasures of the Sicilian table. In Italy, this dish is typically served as a side dish to accompany meat or fish. Our portion is sufficient as a main if you have a small appetite. The dish is delightfully rich, but may not be sufficient to satisfy a large appetite as a main portion.
Hand-chopped raw beef fillet served with egg yolk, condiments, mixed baby leaves & bruschetta (omitted for Banting diners).
Origin: There are many popular myths about the origins of steak tartare, most involving rampaging Mongolian horsemen who would place slabs of beef or horsemeat under the saddles of their mounts to tenderize them during a hard day of riding. While these may be plausible, the reality is a lot less romantic (and a lot less disgusting). The modern version of steak tartare with raw egg was first served in French restaurants early in the 20th century. What is now generally known as "steak tartare" was then called steack à l'Americaine. Steak tartare was a variation on that dish; the 1921 edition of Escoffier's Le Guide Culinaire defines it as steack à l'Americaine made without egg yolk, served with tartar sauce on the side.
Deep-fried baby marrow chips - one of our most popular dishes. We use an egg-free batter, so the dish is vegan and vegetarian friendly.
Origin: Latium’s gardeners, who raise the tastiest of peas, zucchini and fava beans, also specialise in artichokes tender enough to eat raw. It is thought that this dish, popular across most of Italy, originated in Rome, the capital of Latium.
Thinly sliced poached veal topped with a tuna, caper & anchovy mayonnaise, served with sliced Roma tomato & bruschetta (omitted for Banting diners).
Origin: Piedmont is one of the most northern regions of Italy, bordering France. The region’s range of antipasti is so vast and varied that it represents a compendium of regional cooking with dishes that elsewhere might qualify as main courses. Classic openers are fonduta (cheese fondue), insalata di carne cruda (marinated raw beef), finanziera (a bizarre meat stew), vitello tonnato (veal with tuna sauce) and bagna caôda ("hot bath" for raw vegetables).
Rognoni di Bruschetta
Bruschetta with lamb kidneys cooked with garlic, olive oil, parsley, chilli, onion & brandy.
Origin: Specialty of Basilicata, a sparsely populated region just bordering the heel of Italy's boot.
Note that due to availability of fresh produce, not every dish will be available on the day of your visit.
Next Menu: Insalate