Mushroom Risotto Topped With Seared Escalope of Foie Gras.
A FOOD tasting session of a new menu is a bit like a wedding – something old, something new, something borrowed – but there is definitely nothing blue about the new dishes which chef Domenico Piras has whipped up.
That is unless you are referencing the blue sea and the fabulous seafood for which Sardinia is famous for.
Already a subscriber? Log in.
Win a prize this Mother's Day by subscribing to our annual plan now! T&C applies.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
