The Cuisine of Chef Anna Borrasi with the wines of D’AnticheTerre

PUBLISHED May 16th, 2014 05:43 am | UPDATED May 9th, 2018 03:13 am

In a very elegant and cosy ambience decorated with unique Italian artifacts, ETNA serves up delightful contemporary Italian cuisine specially designed by Chef Anna Borrasi. The dishes at ETNA command centre-stage in its explosion of colours and tastes using only the finest ingredients imported from Italy. For one night only, savour a six-course menu which included Garganelli Pasta, Pork Cheek Ragout, 24 Months Cured Parmigiano Reggiano, Fresh Rosemary and Black Olives Crusted Lamb Rack,Olive Oil Whipped Potatoes, Red Onion Jam. Each course paried with exquisite wines from D’AnticheTerre.

Wine List:

2010 Falanghina, DOC

2010 Fiano di Avellino, DOCG

2009 Greco di Tufo, DOCG

2005 Aglianico, DOC

2005 Taurasi Riserva, DOCG

Date: 22 May, Thursday

Time: 7pm

Price: $96.00++ (HSBC Cardholders) $120.00++ (Other payment modes)

Menu:

Chef’s Selection of Canapés

Caviro, Tintoretto Prosecco Extra Dry

Menu

Bocconcino di Cernia in Carpione Tiepido di Verdure Red Snapper Bite with Warm Vegetable Carpione

2010 Falanghina, DOC

Filetto di Tonno Scottato ai Semi di Finocchio, Crudaiola al Cuore di Sedano Seared Tuna Loin with Fennel Dust, Celery Heart Salad

2010 Fiano di Avellino, DOCG

Passata di Cannellini, Gambero Arrosto Alla Salvia, Pancetta Croccante Cannellini Beans Soup, Sage Roasted Prawn,Crispy Pancetta

2009 Greco di Tufo, DOCG

Garganelli Al Ragu’ di Guancia di Maiale, Parmigiano Reggiano 24 Mesi, Rosmarino Fresco Garganelli Pasta, Pork Cheek Ragout, 24 Months Cured Parmigiano Reggiano, Fresh Rosemary

2005 Aglianico, DOC

Carre’ di Agnello in Crosta di Olive Nere, Patata all’Olio d’Oliva, Marmellata di Cipolle Rosse Black Olives Crusted Lamb Rack,Olive Oil Whipped Potatoes, Red Onion Jam

2005 Taurasi Riserva, DOCG

Piccolo Tiramisu’ al Pistacchio

Etna Signature Pistachio Scented Tiramisu