Mussels au gratin

Mussels au gratin, known in Venice as ‘peoci gratinati’, elevates simple mussels into a rich, aromatic appetiser or even a light main course.

Charred melon and prosciutto panzanella salad

Our charred melon and prosciutto panzanella salad is a modern take on a classic, decadent Italian and Venetian summer dish, ‘prosciutto e melone’ (parma ham and cantaloupe melon).

Salvia fritta (fried sage leaves)

Fried sage leaves. This is a dish which is at the heart of Venetian cuisine and our mums would make over and over again in spring and summer.

Polenta e funghi (polenta and mushrooms)

Gamberi in saor (prawns ‘in saor’)