Published on : Thursday, September 15, 2016
Born in Ischia on the Amalfi coast, Chef Mazzella’s culinary passion started when he was a child as he became fascinated by the scents from his father’s vegetable garden, then falling in love with his mother’s cooking in the kitchen. With his firm belief of incorporating local seasonal ingredients, Chef Mazzella features outstanding dishes with natural flavours.
Diners can look forward to a variety of chef signatures, such as the appetising merluzzo in olio, slow poached cod topped with green pea coulis, olives and capers, or the seared cappesante scallops served with cauliflowers, vanilla and grapefruit. Other highlights include the handmade tagliolini with beetroot and a hint of calamari and lime, Boston lobster-stuffed tortelli, tarragon and buffalo milk burrata, the flavourful slow braised Australian brasato beef cheek paired with roasted mushrooms, as well as the enticing tagliata Wagyu beef sirloin, seared to tender perfection alongside artichokes and bergamot.
Add an elegant finish to the meal with the classic tiramisu made of espresso, lady fingers and mascarpone mousse, or indulge in the tantalising ricotta, a tantalising dessert of sheep’s milk ricotta mousse, raspberry and Bronte pistachio.