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2025-07-26
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Dinner. Quaint little Italian place (around 8 tables or so) interconnecting the French bistro next door, sharing the same washroom. Headed by chef Luca of Osteria Marzia, specializing in coastal Italian cuisine with a focus on fresh seafood.Wine list not bad. Went for a glass of Carricante, from the Etna volcanic region, known for its smoky flavor.Decided to order a la carte as opposed to the omakase menu ($888 pp). Here’s what we had. Focaccia with olive oil. Very good.Iwashi (sardine) served o
Wine list not bad. Went for a glass of Carricante, from the Etna volcanic region, known for its smoky flavor.
Decided to order a la carte as opposed to the omakase menu ($888 pp). Here’s what we had.
Focaccia with olive oil. Very good.
Iwashi (sardine) served on toast, balanced by the sweet burst of Japanese fruit tomato, creamy garlic warmth of aioli and.
Cantabrian anchovies- silky, briny, and impeccably cured. On the side: jammy confit Sicilian tomatoes and toasted croutons.
Delicate, creamy mozzarella topped with bottarga (cured fish roe). Soaked in olive oil and generously sprinkled with punchy oregano.
Spaghetti sprinkled with chives and a hint of lemon zest, topped with caviar. Tasted a bit dry; much better after we poured the remaining olive oil for the bread.
Deep fried prawns and squid- crispy, golden, light and greaseless. Meat was perfectly tender. The piquillo pepper dip was smoky and sweet.
Ma Yau, dry-aged for two days, its skin crackling like lacquered paper. Served with sauce vierge (mix of tomato, parsley, olive oil, and citrus) offering lift and acidity
Delicately layered Sponge cake filled with cream, with a hint of alcohol- airy and light.
Perfect end to our meal: lemon sorbet. Declined chef’s offer of limoncello to go with it.
In summary: menu with Mediterranean soul, tuned with clean technique, impeccable sourcing, rare clarity and balance. Flavors are bright and focused, service excellent.
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