Natural light streams through the towering windows, lending the Italian restaurant a sparkling glasshouse elegance. It’s here where Chef de Cuisine Angelo Sergio celebrates the cornerstones of heartfelt Italian cooking from 11 regions of the country. Start with the fresh, wonderful Carpaccio di Gamberi featuring sweet Mazara red prawn brightened with raspberry and lemon gel. For the pasta course, get the Tagliatelle Atavi e Porcini, made with a special Hickory-smoked Atavi tagliatelle exclusive to the restaurant. While the Tonno Scottato – lava stone-seared yellow fin tuna – is deliciously succulent, the real showstopper has to be the Bistecca alla Fiorentina. Just a beautifully grilled Angus beef T-bone served with nothing but pepper berry sea salt, red wine jus and cannellini beans. On Sundays, brunch is a lively affair with a band, freeflowing champagne and a mozzarella bar. End the week in style with freshly made gelato from a cart that travels from table to table.
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