Renowned Executive Chef Twedi Martatna leads the culinary team, whose creations combine classic and popular dishes as well as contemporary creations that employ innovative culinary techniques as well as the use of exotic imported ingredients that are certain to appease both purists of Italian cuisine, and adventurists alike.
Appetizers include the Warm pan seared U.S. King scallops with green pea puree, black olive hollandaise sauce and old aged balsamic reduction, as well as the Epicurean Wagyu Beef Carpaccio of finely sliced tenderloin served with crisp celery salad, tomato cherry and old aged balsamic dressing.
The quintessential fresh pasta offerings include divine dishes such as the “Homemade Fresh Fettucini” with tender slivers of Wagyu Beef - perhaps the best beef in the world - accompanied with Porcini Mushroom and a splash of White Truffle Oil, and the “Homemade Capellini with Herb Duckling Stew” comprising of fresh angel hair pasta gently tossed in light tomato sauce, chili flakes, baby marrow and herbed marinated duckling.
For the seafood afficionado’s, Chef Twedi has created dishes such as the Meticulously crusted grain mustard dory fillet with creamy seasonal vegetables, carrot juice and served with gravy, or perhaps you may be enticed by the “Grilled Hammour Scallopine” - thinly sliced slivers of grilled hammour with lemon and extra virgin olive oil, served on a bed of Romaine lettuce and fried Arrancini di Risso.
Last but not least, the carnivores are sure to be delighted with the addition of US Black Angus Rib-Eye and T-Bone steaks, which accompany the Black Angus Tenderloin and the superb Wagyu Beef Tenderloin that Café Italia has become reknowned for.
With so many new dishes to sample, and a stunning venue to dine with friends and family, Café Italia will undoubtedly pamper the senses and live up to its mantra of being "Italian, Reinvented."