IL NOSTRO RISTORANTE

In the enchanting setting of the Marina, the restaurant offers four different menus made up of Ottavio's historic dishes, reinterpreted with a contemporary twist.

The choice of menu will be agreed in advance at the time of booking. Please let us know of any allergies or intolerances.

During peak season, we suggest booking well in advance.

Maestrale

SEA MENU

RAW
Red shrimps, local prawns and red king salmon served with exotic and seasonal local fruits

Gamberi rossi, scampi locali e salmone red king serviti con frutta esotica e locale di stagione

Marinated tuna carpaccio with first-blossom lemon emulsion and wild herbs

Carpaccio di tonno marinato con emulsione di limone primo fiore ed erbette di campo

FIRST COURSE
Seafood fregola with the catch of the day, cooked in a traditional way, with delicate tomato

Fregola di mare con il pescato del giorno, cucinato in modo tradizionale, con pomodoro delicato

MAIN COURSE
Line-caught sea bass cooked in Maldon salt

Branzino pescato all’amo cotto al sale Maldon

Ratte potatoes cooked in the traditional "coppo" style

Patate Ratte al coppo

DESSERT
Peaches scented with red myrtle from Gallura

Pesche profumate al mirto rosso di Gallura

or
Cheesecake with mango coulis and fresh fruit decorations

Cheesecake con coulis di mango e decorazioni di frutta fresca

COFFEE & DIGESTIF
€ 90.00

(wine and drinks not included)

Levante

SEA MENU

STARTERS
Imperial prawn tail salad with lemon, lime and Bronte pistachio crumble

Insalatina di code di gambero imperiale con limone, lime e granella di pistacchio di Bronte

Marinated amberjack carpaccio with shallot and lime, garnished with pink peppercorns

Carpaccio di ricciola marinato allo scalogno e lime con perle di pepe rosa

FIRST COURSE
Bronze-extruded spaghetti with the scent of clams and golden mullet roe from Cabras

Spaghetto trafilato al bronzo al profumo di arselle e polvere d'oro di Cabras

MAIN COURSE
Line-caught sea bass cooked in Maldon salt

Branzino pescato all’amo cotto al sale Maldon

Ratte potatoes cooked in the traditional "coppo" style

Patate Ratte al coppo

DESSERT
Peaches scented with red myrtle from Gallura

Pesche profumate al mirto rosso di Gallura

or
Cheesecake with mango coulis and fresh fruit decorations

Cheesecake con coulis di mango e decorazioni di frutta fresca

COFFEE & DIGESTIF
€ 75.00

(wine and drinks not included)

Scirocco

LAND MENU

STARTERS
Carasau, Guttiau, herbs, garlic and onion

Carasau, Guttiau, erbe, aglio e cipolla

Cheeses, cured meats, fruit, chutney, Mediterranean olives and extra virgin olive oil

Formaggi, salumi, frutta, chutney, olive EVOO mediterraneo

FIRST COURSE
Sardinian "Chiusoni" of durum wheat semolina in tomato sauce with saffron and sausage

Chiusoni di semola di grano duro in salsa di pomodoro, zafferano e salsiccia

or
Culurgiones with potato and mint, with tomato and pecorino

Culurgiones di patate e menta, delicata di pomodoro e pecorino

MAIN COURSE
Piglet traditionally cooked over fire (available by reservation only)

Maialetto cotto al fuoco in modo tradizionale (solo su prenotazione)

Ratte potatoes cooked in the traditional "coppo" style

Patate Ratte al coppo

or
Beef tenderloin with brown sauce

Filetto di manzo con fondo bruno

Ratte potatoes cooked in the traditional "coppo" style

Patate Ratte al coppo

DESSERT
Ricotta cheesecake with typical "Aranzada Nuoresa"

Cheesecake ricotta e Aranzada Nuoresa

or
Citrus sorbet with zest and limoncello

Sorbetto agli agrumi, zest e limoncello

COFFEE & DIGESTIF
€ 65.00

(wine and drinks not included)

Zenith

HAUTE CUISINE TASTING MENU

APERITIF
Glass of Moët & Chandon Champagne

Calice di Champagne Moët & Chandon

Fresh high-quality oysters served with a splash of lemon and a delicate mignonette sauce

Ostriche fresche di alta qualità servite con una spruzzata di limone e una delicata salsa mignonette

ENTRÉE
Plate of raw Mazara del Vallo prawns adorned with delicate mango pearls

Plateau di gamberi crudi di Mazara del Vallo impreziositi da delicate perle di mango

Raw scampi marinated in citrus, enriched with fine caviar and edible flower butter

Scampi crudi marinati agli agrumi, arricchiti con caviale pregiato e burro ai fiori eduli

SECOND ENTRÉE
Fish tartare in three variations

Tartare di pesce in tre versioni:
• Exotic: with avocado, mango and cilantro (Esotica: con avocado, mango e coriandolo)
• Oriental: with ginger, soy, wasabi and sesame (Orientale: con zenzero, soia, wasabi e sesamo)
• Purple cabbage and licorice (Cavolo viola e liquirizia)

FIRST COURSE
Lightly seared tuna tataki, accompanied by avocado cream, crispy carasau bread on tomato-water jelly with thyme

Tataki di tonno leggermente scottato, accompagnato da crema di avocado, pane carasau croccante su gelatina di acqua di pomodoro e timo

MAIN COURSE
Lobster with lime air and carasau bread flavoured with the scents of Sardinia

Aragosta con aria di lime e pane carasau aromatizzato con i profumi di Sardegna

PASTRY CHEF'S DESSERT
COFFEE & DIGESTIF
DRINKS INCLUDED
Moët & Chandon Champagne

Champagne Moët & Chandon

Natural and sparkling mineral water

Acqua minerale naturale e frizzante

Selected Sardinian DOCG wine cellars

Selezionate cantine di vini DOCG sardi

€ 150.00

(Champagne, water and a selection of DOCG wines included)