Roasted Lamb Rack and Lamb Tartlet with porcini mushroom, truffle taleggio sauce and potato terrine from Marini’s Christmas dinner. — Photos: IZZRAFIQ ALIAS/The Star
IN the spirit of preserving festive traditions amid modern times, a chef at a fine-dining establishment has found a way to include some traditions from his and his boss’ homeland while ensuring the culinary creations cater to contemporary palates.
“Italians usually eat more fish and seafood on Christmas Eve and enjoy meatier dishes on Christmas Day, ” said Francesco Fedrighi, the executive chef of Marini’s on 57, one of several restaurants established by The Marini’s Group founder Modesto Marini.
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Roasted Lamb Rack and Lamb Tartlet with porcini mushroom, truffle taleggio sauce and potato terrine from Marini’s Christmas dinner. — Photos: IZZRAFIQ ALIAS/The Star
One of the main course options from Marini’s New Year’s Eve menu is Cod Fish with macadamia nuts, roasted cauliflower and caviar.
House-made Wagyu Beef Agnolotti with porcini mushroom, chives and shaved black truffle.
Savour a hint of brininess in the Lobster Carpaccio with basil béarnaise, cherry confit tomato lemon zest and caviar.
Hazelnut Cremeux and Sponge Cake with vanilla gelato, truffle essence, truffle slices and gold dust.
Strawberry Sorbet with classic Italian sponge cake with elderflower essence is served a palate cleanser in the New Year’s Eve menu.
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