Fresh and warming Tuscan cuisine at its finest is a key inspiration behind the new winter menu at Southern Sun Hyde Park’s Luce restaurant
Besides its perfect view that overlooks the busy street of Joburg, Luce restaurant is renowned for authentic Italian cuisine fused with Japanese dishes and ocean-fresh sushi.
So here is a breakdown of the delicious menu we had the pleasure of tasting at the restaurant:
New on the starters menu is Caprese with tomato, buffalo mozzarella, basil pesto and balsamic; and Melanzane parmigiana – baked eggplant with mozzarella in tomato and basil sauce. Two hearty new soups have been added in time to curb the winter chills – Minestrone di verdura alla Toscana – minestrone soup Tuscan style with barlotti beans, croutons, and parmigiana; and Caccuicco di pesce alla Livornese – seafood, mussel and prawns in tomato soup with chilli.
A Tuscan salad with romaine lettuce, gorgonzola dressing, bacon, walnuts, artichokes, and a soft poached egg has been added to the existing salad options.
Fish dishes now include Salmon Scottato with lobster tortellini and squid ink chardonnay butter sauce; Baramundi on pomodoro e mais with sweet corn puree and tomato salad; and Tonno scottato in padella – seared tuna with asparagus, putanesca sauce, and salsa verde.
New chill-busting tantalizing and hearty items on the mains menu are Lombo di Angello con crosta di pistachio – lamb loin with pistachio crust with roast pumpkin puree, gnocchi, and port glaze; and Ribeye con osso con midollo osseo arrostito – grilled ribeye with mushroom puree and polenta gratin; and Pancia di maiale Toscano – Tuscan pork belly with red cabbage puree, potato and pancetta.
Heavenly and tantalizing new desserts are Torta al cioccolato fondente e frutto della passione – dark chocolate and hazelnut tart with torrone and mocha ice cream; Crostata di mele – apple pie with mascarpone, cinnamon and ice cream; Espresso panna cotta – espresso-infused pannacotta with coffee gel, mocha ice cream and honeycomb; and Gorgonzola e fico – smoked gorgonzola with homemade fig preserve, crackers, honeycomb and strawberries.
Executive Chef Grant van der Riet says, “The idea behind this Tuscan-centric new menu was to include traditional Italian items that suit the cold weather. We involved our enthusiastic team of chefs who focused on the flavours and techniques and ensuring the authenticity of the dishes. We kept things simple, with appealing and uncomplicated plating, and adding our own touches to each dish to make them interesting, fresh and flavourful.”
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