Below are tasting notes for the new dishes with links through to images of each, as well as a link to high resolution images of Da Maria.
Asparagus and stracciatella bruschetta
Bruschetta originates from central Italy and is usually made with olive oil, tomatoes and basil. In a twist on this Italian classic, finely chopped asparagus with dill oil chopped parsley extra virgin olive oil and lemon juice is layered with stracciatella from a burata over toasted sourdough and topped with seaweed salt and finely grated parmesan
Wood roasted sardine bruschetta
Sardines are commonly used in Italian cooking, especially from the Northern and Southern regions of the country. The English word ‘’Sardine” was thought to have originated from the Mediterranean island of Sardinia where Sardines were once abundant. Sardines are seasoned with EVO, salt and pepper then cooked in the hottest part of the pizza oven and served on toasted sourdough with tomato confit & marinated cherry tomatoes with julienne basil
Scallop Crudo
In Italian crudo means “raw”. Thinly sliced raw scallop from America, freshly juiced orange and finger lime with fennel pollen is dressed with extra virgin lemon oil, salt, pepper, white wine vinegar, sea salt + pepper
Calamari St. Andrea
Floured and deep fried calamari rings served with ink aioli, a basic aioli colored with squid ink. Large rocket is dressed with lemon juice and olive oil, salt
Mozzarella grilled on lemon leaves
Mozzarella was first made in Italy near Naples from the rich milk of water buffaloes. Sliced fior di latte is grilled on lemon leaves and seasoned with lemon zest, salt, pepper and EVO.
