Under the culinary direction of Chef Angelo Agliano, Tosca di Angelo introduces a special lunch set available every weekend and on public holidays. The four-course lunch menu allows diners to sample some of Chef Angelo’s signature dishes.
Growing up in Sicily by the Mediterranean seaside, Chef Angelo found his passion for cooking through catching and preparing fish with his father, a professional fisherman. Chef Angelo’s upbringing shaped his strengths which exemplify the umami of seafood.
Embark on a gastronomic journey with refreshing antipasti and choose from a selection of seafood delicacies including Boston Lobster Salad with Avocado and Fresh Burrata and Blue Fin Tuna with Salmoriglio Sauce and Caviar. Savor tantalizing Italian seafood pasta such as Spaghetti Chiatarra Mancini with Langoustine and Datterino Tomato or Mezzi Paccheri with Sicilian Red Shrimps and Basil Pesto Sauce. Both pasta dishes shine the spotlight on iconic seafood from the Italian Mediterranean coast. The selection of main courses includes the hearty Red Star Grouper in Matalotta Fish Soup and the refreshing Seared Line Caught Sea Bass served with Broccoli Rabe and Datterino Tomato Confit, which highlight Chef Angelo’s seafood expertise. You can also go for the Wagyu Beef Sirloin roasted to perfection and served with artichoke and potato. End the gastronomic journey on a high note with the decadent selection of desserts. Highlights include traditional Ricotta Cream Cannoli with Candied Fruits and White Cheese Ice Cream and Sicilian Blood Orange Granita with Mixed Nuts Semifreddo and Almond Cake.
The four-course menu is complemented with free-flow Champagne options – choose from Sommelier’s selection of Veuve Clicquot, Ruinart, vintage Louis Roederer Cristal and vintage Louis Roederer Cristal Rosé.
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